Description

These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Packed with nutrient-rich sweet potatoes, oats, and warming spices like cinnamon and nutmeg, they offer a naturally sweet, soft, and chewy texture. Enhanced with maple syrup, almond flour, and optional nuts and dried fruits, these cookies are perfect as a quick breakfast or a healthy snack for the whole family.

Ingredients

Base Ingredients

1 cup mashed sweet potato (about 1 medium, cooked & mashed)
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

Wet Ingredients

⅓ cup maple syrup or honey
1 egg
2 tbsp melted coconut oil or butter
1 tsp vanilla extract

Optional Add-ins

⅓ cup chopped pecans or walnuts
⅓ cup raisins or dried cranberries

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and help with even baking.
Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, egg, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Stir until the mixture is smooth and well blended.
Add Dry Ingredients: To the wet mixture, add the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Stir thoroughly until all ingredients are incorporated evenly.
Fold in Optional Add-ins: Gently fold in the chopped nuts and dried fruit if using. This adds texture and extra flavor to your cookies.
Form Cookies: Using about 2 tablespoons of dough per cookie, scoop the dough onto the prepared baking sheet. Slightly flatten each cookie to encourage even baking and a pleasing cookie shape.
Bake: Bake the cookies in the preheated oven for 12–15 minutes, or until they are set and the bottoms are golden brown.
Cool: Remove the baking sheet from the oven and allow the cookies to cool completely on a wire rack. This step helps them firm up and develop the right texture.

Notes

For a nut-free version, omit the almond flour and optional nuts and substitute with additional oats or oat flour.
Use maple syrup or honey based on your preference for natural sweeteners.
Feel free to swap coconut oil and butter according to dietary preferences or availability.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These cookies freeze well; thaw at room temperature before serving.