Cinnamon Sweet Potato Breakfast Cookies Recipe
These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, wholesome, and naturally sweet, making them a perfect on-the-go breakfast or snack option. Packed with the goodness of sweet potato, oats, and warm spices, these cookies are easy to make and even easier to enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Makes about 12 cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients:
- 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
- 1 egg
- ⅓ cup maple syrup or honey
- 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)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- ⅓ cup chopped pecans or walnuts (optional)
- ⅓ cup raisins or dried cranberries (optional)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large bowl, combine mashed sweet potato, egg, maple syrup, coconut oil, and vanilla.
- Add Dry Ingredients: Stir in oats, almond flour, cinnamon, nutmeg, baking soda, salt. Fold in nuts & raisins if using.
- Scoop & Shape: Scoop dough (about 2 tbsp per cookie) onto baking sheet. Flatten slightly.
- Bake: Bake for 12-15 minutes until set and golden underneath.
- Cool: Let cool completely to allow the cookies to firm up as they cool.
Notes
- These cookies are freezer-friendly, making them a convenient make-ahead option.
- Feel free to customize the mix-ins based on your preferences, such as using different nuts or dried fruits.
- For a vegan version, you can substitute the egg with a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
