Description
These Cinnamon Sweet Potato Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients, these cookies are perfect for breakfast or a satisfying snack.
Ingredients
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Mix-Ins:
- 1/4 cup chopped walnuts or pecans
- 1/4 cup dried cranberries or raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, stir together the mashed sweet potato, maple syrup, almond butter, and vanilla until smooth.
- Add dry ingredients: Add the oats, almond flour, flaxseed, baking soda, cinnamon, nutmeg, and salt. Mix until well combined.
- Include mix-ins: Fold in the nuts and dried fruit.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flatten gently, and bake for 12 to 15 minutes until set.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute peanut butter for almond butter if preferred.
- For a nut-free version, use sunflower seed butter and omit the nuts.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
