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Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies for Cozy Mornings

These Cinnamon Sweet Potato Breakfast Cookies are a delicious vegan and gluten-free way to start your day, combining the wholesome goodness of sweet potatoes and oats.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 1 cup Sweet Potato Cooked and mashed
  • 1 cup Oats Old-fashioned rolled oats
  • 1/2 cup Almond Flour Swap with oat flour if desired
  • 1/3 cup Maple Syrup Substitute honey or agave syrup
  • 1/4 cup Coconut Oil Melted, can use another oil
  • 1/2 cup Pecans Chopped, can omit for nut-free
  • 1 teaspoon Vanilla Extract Almond extract can be used
  • 1 teaspoon Ground Cinnamon Essential for flavor
  • 1/4 teaspoon Ground Nutmeg Optional for extra flavor

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mash the cooked sweet potatoes until smooth and creamy.
  3. In a separate bowl, combine oats, almond flour, cinnamon, nutmeg, and baking powder.
  4. Mix the dry ingredients with the mashed sweet potatoes, then add melted coconut oil, maple syrup, chopped pecans, and vanilla extract.
  5. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them two inches apart.
  6. Bake for 12-15 minutes until lightly golden.
  7. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Notes

Ensure sweet potatoes are mashed smoothly, and do not overmix the dough to maintain chewiness. Try adding chocolate chips or dried fruits for extra flavor.