Cinnamon Sweet Potato Breakfast Cookies are a delicious and healthy way to start your day. They are packed with nutrients from sweet potatoes and oats, making them a perfect breakfast or snack. With the warm flavor of cinnamon and a hint of sweetness from maple syrup, these cookies are not only tasty but also offer a comforting feel. Plus, they are easy to make and customizable, allowing you to add your favorite mix-ins like walnuts or chocolate chips.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup walnuts or chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed sweet potatoes, oats, almond flour, maple syrup, cinnamon, vanilla extract, salt, and baking soda. Mix until well combined.
- If desired, fold in walnuts or chocolate chips.
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, flattening them slightly.
- Bake for 15-20 minutes, or until golden brown.
- Allow to cool before serving.
How to Serve Cinnamon Sweet Potato Breakfast Cookies
These cookies are great on their own, but you can also serve them with a dollop of yogurt or a drizzle of extra maple syrup on top. They make a wonderful addition to your breakfast spread or as a quick snack throughout the day.
How to Store Cinnamon Sweet Potato Breakfast Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to three days. You can also freeze them for longer storage. Just place them in a freezer-safe bag or container, and they will last for up to three months. When you’re ready to enjoy, simply thaw them at room temperature or warm them up in the oven.
Tips to Make Cinnamon Sweet Potato Breakfast Cookies
- Make sure to use cooked and cooled sweet potatoes for better mixing.
- Adjust the sweetness by adding more or less maple syrup based on your taste.
- For added texture, consider mixing in shredded coconut or dried fruits.
Variation
You can experiment with different spices like nutmeg or ginger for a unique flavor twist. Additionally, you can substitute almond flour with regular flour or oats with gluten-free oats if needed.
FAQs
Can I use canned sweet potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash them thoroughly.
Are these cookies gluten-free?
Yes, if you use certified gluten-free oats and almond flour, this recipe is completely gluten-free.
How long do these cookies last?
These cookies can last up to three days at room temperature in an airtight container, or up to three months in the freezer.
Cinnamon Sweet Potato Breakfast Cookies
Ingredients
Main ingredients
- 1 cup mashed sweet potatoes Use cooked and cooled sweet potatoes
- 1 cup rolled oats Gluten-free if using certified gluten-free oats
- 1/2 cup almond flour Can substitute with regular flour if needed
- 1/4 cup maple syrup Adjust sweetness to taste
- 1 teaspoon cinnamon Add more for an intense flavor
- 1/2 teaspoon vanilla extract For additional flavor
- 1/4 teaspoon salt Enhances flavor
- 1/4 teaspoon baking soda
- 1/4 cup walnuts or chocolate chips Optional add-ins for texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the mashed sweet potatoes, oats, almond flour, maple syrup, cinnamon, vanilla extract, salt, and baking soda. Mix until well combined.
- If desired, fold in walnuts or chocolate chips.
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, flattening them slightly.
Baking
- Bake for 15-20 minutes, or until golden brown.
- Allow to cool before serving.
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