Description
These Cinnamon Sweet Potato Breakfast Cookies are a delightful and wholesome treat that is perfect for breakfast or a healthy snack. Packed with nutritious ingredients like sweet potato, oats, and nuts, these cookies are gluten-free and naturally sweetened. The warm flavors of cinnamon and nutmeg make them a comforting choice any time of day.
Ingredients
Scale
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 1/3 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/4 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Add-Ins:
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine mashed sweet potato, maple syrup, almond butter, egg, and vanilla extract until smooth.
- Add dry ingredients: Mix in oats, almond flour, cinnamon, nutmeg, salt, and baking soda until well combined.
- Include optional add-ins: Fold in raisins and nuts if desired.
- Bake: Scoop dough onto baking sheet, flatten slightly, and bake for 12–14 minutes until golden.
- Cool and enjoy: Let cookies cool on the sheet before transferring to a wire rack to cool completely.
Notes
- These cookies are naturally sweetened and perfect for quick breakfasts or snacks.
- Store in an airtight container for up to 4 days or freeze for longer shelf life.
- For a vegan option, substitute the egg with a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
