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Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies for Cozy Mornings

Delightful Cinnamon Sweet Potato Breakfast Cookies that offer a wholesome breakfast and a snack, perfect for cozy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup mashed sweet potato Can substitute with mashed banana or pumpkin.
  • 1.5 cups rolled oats Ensure gluten-free if necessary.
  • 0.5 cup almond flour Can substitute with regular all-purpose flour.
  • 1 tsp cinnamon Adjust to taste for more or less spice.
  • 0.25 tsp nutmeg Optional and adjustable.
  • 0.25 tsp baking soda Ensure it’s fresh for best results.
  • 0.25 tsp salt Essential for balancing sweetness.
For Sweetness
  • 0.33 cup maple syrup or honey Maple syrup keeps it vegan; honey adds a more pronounced sweetness.
For Texture
  • 1 piece egg Replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for vegan version.
  • 2 tbsp coconut oil or butter Use coconut oil for a dairy-free option.
  • 1 tsp vanilla extract Pure extract recommended for best taste.
For Optional Mix-Ins
  • 0.33 cup chopped nuts Optional, pecans or walnuts are great choices.
  • 0.33 cup dried fruit Optional, raisins or dried cranberries work well.

Equipment

  • baking sheet
  • mixing bowl
  • Spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine mashed sweet potato, egg, maple syrup or honey, melted coconut oil, and vanilla extract. Stir until smooth and creamy.
  3. Add rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Mix until well combined.
  4. Fold in chopped nuts and/or dried fruit into the mixture.
  5. Using a cookie scoop or tablespoon, portion out about 2 tablespoons of dough for each cookie and place on the prepared baking sheet.
  6. Bake for 12–15 minutes until golden on the bottom and set in the center.
  7. Remove from oven, cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 120IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

Check sweetness level of sweet potato before adding sweeteners; some are naturally sweeter. Don’t overmix to keep cookies soft and chewy. Fold in mix-ins gently.

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