Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Made with mashed sweet potato, rolled oats, and almond flour, they offer a naturally sweet and cinnamon-spiced flavor. Sweetened lightly with maple syrup and baked to a golden brown, these cookies are both nutritious and satisfying, perfect for a quick breakfast or a healthy snack.
Ingredients
Scale
Cookies
- 1 large sweet potato, mashed
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Prepare Dough: In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Mix thoroughly until all the ingredients are well incorporated into a uniform dough.
- Form Cookies: Using a spoon, scoop portions of the dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of the spoon to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until they turn golden brown on the edges and are set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely before serving for the best texture.
Notes
- You can substitute almond flour with oat flour for a different texture.
- For added crunch, consider mixing in chopped nuts or seeds.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies are naturally gluten-free if using certified gluten-free oats.
- Ensure the sweet potato is well mashed for a smoother cookie texture.
