Sweet potato breakfast cookies packed with cinnamon and oats—perfect for a grab-and-go morning treat!
Why You’ll Love This Recipe
These Cinnamon Sweet Potato Breakfast Cookies are not only delicious but also nutritious! Packed with fiber from sweet potatoes and oats, these cookies make for a great energy-boosting start to your day. The addition of almond flour and maple syrup gives them a delightful texture and natural sweetness, while the cinnamon adds warmth and flavor. Perfect for busy mornings, these cookies are easy to make, healthy, and filling—ideal for a quick breakfast or snack!
Ingredients
- 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
Directions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dough: In a large bowl, combine all ingredients and mix until well combined.
- Form Cookies: Scoop spoonfuls of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake: Bake for 12-15 minutes, or until golden brown.
- Cool and Serve: Let cool before serving.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 10 cookies
Variations
- Add-ins: You can add chopped nuts (like walnuts or pecans) or dried fruits (such as cranberries or raisins) for extra texture and flavor.
- Sweetener Options: If you prefer a different sweetener, try using honey or agave syrup instead of maple syrup.
- Vegan Option: These cookies are already vegan-friendly, making them perfect for plant-based diets.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 1 week.
- Reheating: Reheat in the microwave for 10-15 seconds for a warm treat.
FAQs
1. Can I use a different type of flour?
Yes, you can use oat flour or coconut flour as an alternative to almond flour. Just note that the texture may change slightly.
2. Can I make these cookies gluten-free?
Yes! Use certified gluten-free oats and flour alternatives like oat flour or almond flour, and the recipe will be completely gluten-free.
3. Can I make these cookies sweeter?
If you’d like a sweeter cookie, simply add a little more maple syrup or your preferred sweetener to taste.
4. How do I know when the cookies are done?
The cookies are done when they’re golden brown on the edges. A toothpick inserted into the center should come out clean.
5. Can I freeze these cookies?
Yes, these cookies freeze well. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Reheat as needed.
6. Can I use pumpkin instead of sweet potato?
Yes, you can swap in canned or fresh cooked pumpkin for sweet potato. It will give a slightly different flavor but still delicious.
7. Can I use a different spice?
If you want to experiment, you can swap cinnamon for pumpkin pie spice or ginger for a different flavor profile.
8. Can I make these without maple syrup?
Yes, you can replace maple syrup with another liquid sweetener such as agave, or a non-liquid sweetener like stevia or monk fruit.
9. Can I use fresh sweet potato instead of canned?
Yes, simply bake or steam the sweet potato and mash it before using in the recipe.
10. Are these cookies good for meal prep?
Yes! These cookies are perfect for meal prep, as they store well and can be made in advance for busy mornings.
Conclusion
These Cinnamon Sweet Potato Breakfast Cookies are a delightful and healthy option to enjoy any time of the day. With a sweet, cinnamon flavor and a satisfying texture, they make for the perfect grab-and-go snack or breakfast. Easy to make, customizable, and packed with nutrients, they’re a delicious treat everyone will love. Whether you’re looking for a quick breakfast or a mid-day snack, these cookies are the answer!
Print
Cinnamon Sweet Potato Breakfast Cookies
Cinnamon Sweet Potato Breakfast Cookies are a wholesome, energy-boosting treat perfect for busy mornings. Made with nutritious sweet potatoes, oats, almond flour, and a hint of cinnamon, these healthy cookies are the ideal grab-and-go snack. Full of fiber and natural sweetness from maple syrup, they’re vegan-friendly and customizable with various add-ins, making them a delicious breakfast or snack option for any time of the day!
- Total Time: 25 minutes
- Yield: 10 cookies
Ingredients
- 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.
- Prepare Dough: In a large bowl, combine all ingredients and mix until well combined.
- Form Cookies: Scoop spoonfuls of dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon.
- Bake: Bake for 12-15 minutes, or until golden brown.
- Cool and Serve: Let cool before serving.
Notes
- Add-ins: Add chopped nuts (like walnuts or pecans) or dried fruits (cranberries or raisins) for extra texture and flavor.
- Sweetener Options: Swap maple syrup for honey or agave syrup to suit your preference.
- Vegan-Friendly: This recipe is already vegan, making it suitable for plant-based diets.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Vegan
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
