Cinnamon Sweet Potato Breakfast Cookies are deliciously healthy!
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:12 cookies 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
2 medium sweet potatoes (about 1 pound), cooked and mashed
1 cup rolled oats
1/2 cup almond flour
1/2 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raisins or chocolate chips (optional)
1/4 cup chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the mashed sweet potatoes, rolled oats, almond flour, maple syrup, melted coconut oil, and vanilla extract. Mix until well combined.
Add the ground cinnamon, baking powder, and salt to the mixture. Stir until everything is evenly incorporated.
If using, fold in the raisins or chocolate chips and chopped nuts.
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with the back of the spoon.
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a gluten-free option, ensure that the oats and almond flour are certified gluten-free.
Add a pinch of nutmeg or ginger for an extra layer of flavor, or substitute the raisins with dried cranberries for a tart twist.