Cinnamon Sweet Potato Breakfast Cookies Recipe
These soft, chewy cookies are a wholesome breakfast treat packed with sweet potato, oats, and a warm cinnamon flavor. Naturally sweetened and nutrient-rich, they’re perfect for busy mornings. Enjoy with coffee, milk, or as an on-the-go snack.
Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup rolled oats
- ½ cup almond flour
- ⅓ cup maple syrup or honey
- ¼ cup coconut oil melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
- Optional: 1/3 cup raisins nuts, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed sweet potato, maple syrup, coconut oil, and vanilla until combined.
- Add oats, almond flour, cinnamon, baking soda, and salt; mix well.
- Fold in optional add-ins like raisins, nuts, or chocolate chips.
- Scoop dough onto baking sheet and flatten slightly.
- Bake for 10–12 minutes or until edges are set.
- Cool on a wire rack before serving.
Notes
- For softer cookies, slightly underbake and let them set as they cool.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Freeze for up to 2 months; thaw before enjoying.
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