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Cinnamon Sweet Potato Breakfast Cookies

Start your day with these warm and delightful cookies that blend the earthy sweetness of sweet potatoes with comforting cinnamon flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
  • 1/2 cup almond butter (or peanut butter) Use nut-free butter if needed.
  • 1/3 cup honey or maple syrup
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup chopped nuts (walnuts or almonds work wonderfully)
  • 1/3 cup raisins or dried cranberries (optional)

Method
 

Preparation
  1. Cook the sweet potatoes by baking them at 400°F for 40-45 minutes or boiling until tender. Once cooked, peel and mash until smooth.
  2. In a large mixing bowl, combine the mashed sweet potatoes, almond butter, and honey. Stir until smooth and creamy.
  3. In another bowl, mix the rolled oats, whole wheat flour, baking powder, ground cinnamon, and salt. Stir until well combined.
  4. Gradually add the dry mixture to the wet mixture, stirring continuously. If using nuts and dried fruits, fold them in gently.
  5. Preheat your oven to 350°F and line a baking sheet with parchment paper. Scoop out dough, forming balls and spacing them on the baking sheet.
  6. Bake for 12-15 minutes until the edges are golden brown. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

Notes

For additional flavor, add vanilla extract or nutmeg. Ensure sweet potatoes are fully cooked and cooled to avoid altering texture. Store cookies in an airtight container for up to 3 days or refrigerate for a week. To reheat, microwave for 10-15 seconds or warm in the oven.