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–+ servings
Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies for Cozy Mornings

Deliciously wholesome Cinnamon Sweet Potato Breakfast Cookies are perfect for cozy mornings or snacks.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 ½ cups Mashed Sweet Potato Use leftover baked sweet potatoes for convenience.
  • 1 cup Rolled Oats Substitute quick oats if needed.
  • ½ cup Almond Butter or Peanut Butter Use any smooth, unsweetened nut butter.
  • ¼ cup Maple Syrup or Honey Consider reducing for a low-sugar option.
  • 1 tsp Cinnamon
  • 1 tsp Vanilla Extract Feel free to omit if desired.
  • 1 tsp Baking Powder
  • ⅛ tsp Salt A small pinch is needed.
For Customization
  • Optional Add-Ins Raisins, chopped nuts, mini chocolate chips, or shredded coconut.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • Parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions for Cinnamon Sweet Potato Breakfast Cookies
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  2. In a mixing bowl, combine the mashed sweet potato, almond or peanut butter, maple syrup, and vanilla extract.
  3. Gently fold in the rolled oats, cinnamon, baking powder, and salt until fully combined.
  4. Scoop out portions of the dough onto the prepared baking sheet, flattening each slightly.
  5. Bake for 12-15 minutes until set and lightly golden.
  6. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 60mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 2800IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 2-3 days, refrigerate for up to a week, or freeze for up to 2-3 months.

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