Description
Deliciously soft and naturally sweetened Cinnamon Sweet Potato Breakfast Cookies made with wholesome ingredients like mashed sweet potato, rolled oats, and almond flour. These nutritious cookies are perfect for a quick breakfast or a healthy snack, offering a comforting blend of cinnamon and maple syrup without added refined sugars.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1 large sweet potato, mashed (about 1 cup mashed)
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large mixing bowl, combine the mashed sweet potato, rolled oats, almond flour, cinnamon, baking soda, maple syrup, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are well incorporated and form a cohesive dough.
- Form Cookies: Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of a spoon to help them bake evenly and hold shape.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the edges are golden brown and the cookies are set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Transfer to a wire rack to cool completely before serving for the best texture.
Notes
- Make sure the sweet potato is well mashed to ensure even mixing.
- You can substitute almond flour with oat flour for a different texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional: Add chopped nuts or raisins to the dough for added texture and flavor.
