Description
These Cinnamon Sweet Potato Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like sweet potato, oats, and nut butter, these cookies are gluten-free, dairy-free, and vegetarian. They are perfect for a quick breakfast or a satisfying snack.
Ingredients
Scale
Sweet Potato Mixture:
- 1 cup mashed sweet potato (cooked and cooled)
- 1/4 cup nut butter (such as almond or peanut butter)
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Add-Ins (Optional):
- 1/3 cup chopped walnuts or pecans
- 1/3 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 mixing bowl, combine the mashed sweet potato, nut butter, maple syrup or honey, and vanilla extract. Stir until smooth.
- Add Dry Ingredients: Add the oats, almond flour, cinnamon, salt, and baking soda to the sweet potato mixture. Mix until a dough forms.
- Include Add-Ins: Fold in the nuts and dried fruit, if desired.
- Bake: Scoop dough onto the baking sheet, flatten slightly, and bake for 12–15 minutes until golden.
- Cool and Serve: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are naturally sweet and perfect for breakfast or a snack.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Cookies can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
