Why You’ll Love This Recipe
- Naturally Sweetened: Uses mashed sweet potatoes and honey or maple syrup for natural sweetness.
- Wholesome & Nutritious: Packed with fiber, vitamins, and healthy ingredients.
- Soft & Chewy: A perfect texture for a satisfying breakfast cookie.
- Meal Prep Friendly: Make a batch and enjoy all week!
Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 ½ cups rolled oats
- ½ cup almond flour (or whole wheat flour)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 egg (or flax egg for vegan)
- ¼ cup honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ¼ cup chopped walnuts or pecans (optional)
- ¼ cup raisins or dark chocolate chips (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix oats, almond flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together mashed sweet potato, egg, honey, coconut oil, and vanilla extract.
2. Combine & Shape
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Fold in nuts and raisins/chocolate chips (if using).
- Scoop tablespoon-sized portions onto the prepared baking sheet and flatten slightly.
3. Bake the Cookies
- Bake for 12-15 minutes, or until golden brown.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Servings and Timing
- Servings: 12 cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spiced Up: Add ¼ teaspoon ground ginger for extra warmth.
- Extra Protein: Stir in 1 tablespoon chia seeds or flaxseeds.
- Nut-Free: Use sunflower seeds instead of nuts.
Storage/Reheating
- Storage: Keep in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Freezing: Freeze for up to 3 months and thaw before eating.
FAQs
1. Can I use canned sweet potato?
Yes! Just make sure it’s plain, without added sugars or flavors.
2. Can I make these cookies vegan?
Yes! Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and maple syrup.
3. What’s the best way to mash sweet potatoes?
Bake or steam them until soft, then mash with a fork.
4. Can I use quick oats instead of rolled oats?
Yes, but the texture may be softer.
5. Can I make these cookies crispier?
Bake a few extra minutes for a firmer texture.
Conclusion
These Cinnamon Sweet Potato Breakfast Cookies are a delicious, healthy way to start your day. Packed with fiber, natural sweetness, and warm spices, they’re perfect for meal prep or a quick snack. Try them today and enjoy a guilt-free treat!
Cinnamon Sweet Potato Breakfast Cookies
These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and naturally sweetened with mashed sweet potatoes and honey or maple syrup. Packed with wholesome oats, warm cinnamon, and nutrient-rich ingredients, they make the perfect grab-and-go breakfast or healthy snack. Meal prep a batch and enjoy a guilt-free treat all week long!
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients:
- 1 ½ cups rolled oats
- ½ cup almond flour (or whole wheat flour)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 egg (or flax egg: 1 tbsp flaxseed + 3 tbsp water)
- ¼ cup honey or maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ¼ cup chopped walnuts or pecans
- ¼ cup raisins or dark chocolate chips
Instructions
Prepare the Dough:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together oats, almond flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix mashed sweet potato, egg, honey (or maple syrup), melted coconut oil, and vanilla extract.
2. Combine & Shape:
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- Fold in nuts and raisins or chocolate chips (if using).
- Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
3. Bake the Cookies:
- Bake for 12–15 minutes, or until golden brown.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Best Sweet Potato Prep: Bake or steam until soft, then mash with a fork.
- Nut-Free Option: Swap nuts for sunflower seeds.
- Make it Vegan: Use a flax egg and maple syrup instead of honey.
- Extra Protein: Add 1 tablespoon chia seeds or flaxseeds.
- Crispier Cookies: Bake a few extra minutes for a firmer texture.
