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–+ servings
Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies for a Wholesome Start

Delightful Cinnamon Sweet Potato Breakfast Cookies are soft, naturally sweet, and a healthy breakfast option for everyone.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup mashed sweet potato roasted for best flavor
  • 2 cups old-fashioned oats use certified gluten-free oats for a gluten-free option
  • 1 cup almond flour or swap for oat flour for nut-free alternative
  • 1/4 cup maple syrup or honey
  • 1 large egg or 1 tbsp flaxseed + 2.5 tbsp water for a vegan version
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
For the Spices
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
Optional Add-Ins
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped nuts
  • 1/2 cup dried fruits like cranberries or raisins

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the roasted sweet potato in a large mixing bowl until completely smooth.
  3. Add in maple syrup or honey, an egg (or flax egg for vegan), and vanilla extract. Mix until smooth.
  4. Stir in old-fashioned oats, almond flour, baking powder, cinnamon, nutmeg, and ginger.
  5. Scoop out portions of dough and place on the baking sheet, flattening each slightly.
  6. Bake for 12-15 minutes until set around the edges and lightly golden on top.
  7. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 1800IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Use roasted sweet potatoes for the best flavor and avoid overmixing the dough for tender cookies.

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