Cinnamon Sweet Potato Breakfast Cookies Recipe
These Cinnamon Sweet Potato Breakfast Cookies are a nutritious and delicious way to start your day, combining creamy mashed sweet potatoes, hearty oats, warm cinnamon, and a touch of natural sweetness. Perfect as a grab-and-go breakfast or a wholesome snack, they are easy to make, gluten-free (when using almond flour), and naturally sweetened with maple syrup or honey.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 1.5 cups rolled oats
- 0.5 cup almond flour (or all-purpose flour)
- 1 teaspoon cinnamon
- 0.5 teaspoon vanilla extract (optional)
- 1 pinch salt
- 1–2 tablespoons maple syrup or honey (optional, for extra sweetness)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the mashed sweet potato, rolled oats, almond flour, cinnamon, vanilla extract if using, salt, and maple syrup or honey to taste. Stir thoroughly until the dough is well mixed and holds together.
- Shape Cookies: Scoop out tablespoon-sized portions of the dough onto the prepared baking sheet. Use the back of a spoon or your fingers to gently flatten each cookie slightly to help them bake evenly.
- Bake: Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the edges of the cookies are set and the bottoms turn a light golden brown.
- Cool and Serve: Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack. Enjoy them warm or at room temperature for the best texture and flavor.
Notes
- You can substitute almond flour with all-purpose flour, but the cookies won’t be gluten-free.
- Adjust the sweetness by varying the amount of maple syrup or honey according to your preference.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Adding a handful of chopped nuts or raisins can add extra texture and flavor.
- For a vegan version, make sure to use maple syrup instead of honey.
Nutrition
- Serving Size: 1 cookie
- Calories: ninety five
- Sugar: 3 g
- Sodium: 35 mg
- Fat: 3.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: sweet potato cookies, breakfast cookies, healthy breakfast, gluten free breakfast, cinnamon cookies, vegan cookies, sweet potato recipe, easy breakfast snacks
