Cinnamon Sweet Potato Breakfast Cookies Recipe

Introduction

Start your day with these warm and wholesome Cinnamon Sweet Potato Breakfast Cookies. Soft, naturally sweetened, and packed with cozy spices, they’re a delicious and easy morning treat for the whole family.

Ingredients

• 1 cup mashed sweet potato
• 1 ½ cups old-fashioned oats
• ½ cup almond flour
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup chopped pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, mix mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Step 3: Add oats, almond flour, cinnamon, nutmeg, baking powder, and salt. Stir until a sticky dough forms.
4. Step 4: Fold in chopped pecans if using.
5. Step 5: Scoop dough into rounded tablespoons and place on prepared baking sheet. Flatten slightly.
6. Step 6: Bake for 14–16 minutes until edges are golden and centers are set.
7. Step 7: Let cool on the pan for 5 minutes before transferring to a wire rack.

Tips & Variations

• Swap pecans for walnuts or chocolate chips for a different texture and flavor.
• Make the cookies vegan by ensuring your maple syrup and coconut oil are pure and using a flax egg if you want extra binding.
• For added protein, stir in a scoop of your favorite protein powder.
• Use canned pumpkin instead of sweet potato for a similar taste with a seasonal twist.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. Reheat gently in a microwave or oven before serving for a warm, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweet potato flakes instead of fresh mashed sweet potato?

Yes, you can substitute sweet potato flakes rehydrated with water for mashed sweet potato. Use about ¾ cup flakes mixed with 1 cup water to replace 1 cup mashed sweet potato.

Are these cookies gluten-free?

They can be gluten-free if you use certified gluten-free oats and almond flour. Always check labels to ensure your ingredients meet your dietary needs.

Cinnamon Sweet Potato Breakfast Cookies Recipe

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★★★★★

4.8 from 400 reviews

Delicious and wholesome Cinnamon Sweet Potato Breakfast Cookies that are naturally sweetened with maple syrup and flavored with warming spices. These soft, chewy cookies combine mashed sweet potatoes, oats, almond flour, and pecans for a nutritious and satisfying breakfast or snack option.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 12 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup mashed sweet potato
• ¼ cup maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups old-fashioned oats
• ½ cup almond flour
• 1 ½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon salt

Optional

• ½ cup chopped pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract. Stir until you achieve a smooth, uniform mixture.
3. Add Dry Ingredients: Add the oats, almond flour, cinnamon, nutmeg, baking powder, and salt to the wet mixture. Stir thoroughly until a sticky dough forms.
4. Incorporate Pecans: Fold in the chopped pecans if you are using them, ensuring even distribution throughout the dough.
5. Shape Cookies: Using a tablespoon, scoop out rounded portions of the dough and place them on the prepared baking sheet. Flatten each scoop slightly to form cookie shapes.
6. Bake: Bake in the preheated oven for 14 to 16 minutes, or until the edges are golden and the centers are set, indicating the cookies are fully cooked.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

• For a nut-free version, omit the almond flour and pecans and replace almond flour with oat flour or additional oats.
• You can substitute maple syrup with honey or agave nectar.
• Ensure the sweet potato is well mashed and cooled before mixing to avoid cooking the other ingredients prematurely.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• These cookies are great as a grab-and-go breakfast or a healthy snack option.

Keywords: sweet potato, breakfast cookies, cinnamon, healthy snacks, vegetarian, maple syrup, pecans