These Cinnamon Sweet Potato Breakfast Cookies are the ultimate guilt-free treat to kickstart your morning. Packed with fiber-rich sweet potatoes, oats, and warming cinnamon, these cookies are soft, chewy, and naturally sweetened—making them a nutritious alternative to traditional baked goods. Whether you’re craving something sweet or need a quick grab-and-go breakfast, these cookies are here to save the day. Plus, they’re vegan, gluten-free (if using certified GF oats), and free of refined sugar, so you can feel good about indulging in this wholesome snack. Let’s bake up these delicious cookies and enjoy every bite!
Why You’ll Love This Recipe
Healthy & Wholesome: Made with nutrient-dense ingredients like sweet potatoes, oats, and nuts.
Naturally Sweetened: No refined sugar—sweetness comes from sweet potatoes and maple syrup or honey.
Perfect for Breakfast or Snacks: Great for busy mornings, post-workout fuel, or an afternoon pick-me-up.
Customizable: Add-ins like nuts, seeds, or dried fruit make them versatile and fun.
Ingredients You’ll Need
For the Cookies:
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
1/4 cup pure maple syrup (or honey for non-vegan option)
1/4 cup almond butter (or peanut butter for variation)
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg (optional, but adds extra warmth)
1/4 tsp salt
1 1/2 cups rolled oats (use gluten-free if needed)
1/4 cup chopped nuts (walnuts, pecans, or almonds work well)
2 tbsp chia seeds or flaxseeds (for added nutrition)
1/4 cup raisins, dried cranberries, or chocolate chips (optional)
Step-by-Step Instructions
1. Prep the Sweet Potato
Bake or microwave a medium sweet potato until tender. Let it cool, then peel and mash it until smooth. Measure out 1 cup of mashed sweet potato.
2. Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, maple syrup, almond butter, vanilla extract, cinnamon, nutmeg, and salt. Stir until smooth and well combined.
3. Add the Dry Ingredients
Stir in the rolled oats, chopped nuts, and chia seeds (or flaxseeds). If using optional add-ins like raisins or chocolate chips, fold them in gently.
4. Form the Cookies
Scoop about 1–2 tablespoons of dough per cookie and drop onto a baking sheet lined with parchment paper. Use your hands or the back of a spoon to flatten each cookie slightly—they won’t spread much during baking.
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