Description
These Cinnamon Sweet Potato Breakfast Cookies offer a delicious and nutritious start to your day, combining the natural sweetness of mashed sweet potato with warm cinnamon and wholesome oats. Perfect as a quick grab-and-go breakfast or a healthy snack, these cookies are easy to make, gluten-free, and naturally sweetened with maple syrup.
Ingredients
Scale
Main Ingredients
- 1 large sweet potato, mashed
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Prepare Dough: In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are well incorporated into a uniform dough.
- Form Cookies: Using a spoon, scoop portions of the dough onto the lined baking sheet. Flatten each cookie slightly with the back of the spoon to ensure even baking and proper shape.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the cookies turn golden brown around the edges, indicating they are cooked through.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes. Once cooled, serve immediately or store for later enjoyment.
Notes
- Make sure the sweet potato is well mashed to achieve a smooth dough consistency for easier shaping.
- You can substitute almond flour with oat flour for a different texture and flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to add mix-ins such as chopped nuts or raisins for extra flavor and texture.
- These cookies are naturally gluten-free but ensure your oats and other ingredients are certified gluten-free if required.
