Description
Soft, spiced, and naturally sweetened, these cinnamon sweet potato breakfast cookies are perfect for meal prep and busy mornings.
Ingredients
Scale
- 1 cup mashed cooked sweet potato
- 1½ cups old-fashioned oats
- ¾ cup almond flour
- ⅓ cup maple syrup or honey
- 1 egg (or flax egg)
- 1 teaspoon vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: ½ cup chocolate chips, chopped nuts, or dried cranberries
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed sweet potato, maple syrup, egg, and vanilla until smooth.
- Add oats, almond flour, spices, baking powder, and salt. Stir until fully combined.
- Fold in any optional add-ins like chocolate chips or cranberries.
- Scoop heaping tablespoons of dough onto the baking sheet. Flatten slightly.
- Bake 12–15 minutes until set and golden. Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Swap almond flour with oat or whole wheat flour if needed.
- Make it vegan using a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
- Roasted sweet potato gives the best flavor.
- Store in the fridge for a week or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: sweet potato cookies, healthy breakfast cookies, gluten free breakfast cookies, kid friendly snack