Cinnamon Sweet Potato Breakfast Cookies Recipe
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Packed with natural sweetness from mashed sweet potatoes and maple syrup, combined with warm spices, nuts, and dried fruits, these cookies offer a nutritious and tasty breakfast or snack option that’s easy to prepare and bake.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 22-25 minutes
- Yield: Approximately 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
- ⅓ cup maple syrup or honey
- 1 egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
Dry Ingredients
- 1 ½ cups rolled oats
- ½ cup almond flour (or regular flour)
- ¼ tsp nutmeg
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
Optional Ingredients
- ⅓ cup chopped pecans or walnuts
- ⅓ cup raisins or dried cranberries
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix wet ingredients: In a large bowl, combine the mashed sweet potato, egg, maple syrup, melted coconut oil or butter, and vanilla extract until the mixture is smooth and well blended.
- Add dry ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt until everything is just combined. Avoid overmixing to keep the cookies tender.
- Fold in optional nuts and dried fruit: Gently fold in chopped pecans or walnuts and raisins or dried cranberries if using, distributing them evenly throughout the dough.
- Form and flatten cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each slightly with the back of a spoon or your hand to ensure even baking.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, until the cookies are set and golden on the bottom, indicating they are cooked through.
- Cool completely: Remove from the oven and transfer the cookies to a wire rack. Let them cool completely as they will firm up while cooling, yielding the perfect texture.
Notes
- You can substitute almond flour with regular all-purpose flour if desired.
- Maple syrup or honey can be used interchangeably depending on preference or dietary needs.
- For a nut-free version, omit the nuts and opt for more dried fruits or seeds like pumpkin seeds.
- These cookies store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Ensure sweet potatoes are fully cooked and mashed smoothly for best cookie texture.
Keywords: cinnamon sweet potato cookies, breakfast cookies, healthy breakfast, baked cookies, sweet potato recipe, nutty cookies, maple syrup cookies
