Cinnamon Sweet Potato Breakfast Cookies Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Incorporate Pecans: Fold in the chopped pecans if you are using them, ensuring even distribution throughout the dough.
- 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.
- 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.
- 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
