Description
Delightful breakfast cookies made with sweet potatoes and rolled oats, infused with cinnamon for a comforting treat.
Ingredients
Scale
- 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
- ⅓ cup maple syrup or honey
- 1 egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
- ⅓ cup chopped pecans or walnuts (optional)
- ⅓ cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the mashed sweet potato, egg, maple syrup or honey, melted coconut oil, and vanilla extract until smooth.
- Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt until well combined.
- If you choose, fold in the optional chopped nuts and dried fruit for added texture.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and slightly flatten each scoop.
- Bake for 12–15 minutes, until set and golden on the bottom.
- Cool completely on a wire rack—they will firm up as they cool.
Notes
For extra flavor, consider adding toasted coconut or seeds. A sprinkle of flaky sea salt can enhance sweetness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: cinnamon, sweet potato, breakfast cookies, healthy cookies, baking
