Cinnamon Sweet Potato Breakfast Cookies
Are you craving a warm, cinnamon-infused treat that perfectly combines health and indulgence? Enter Cinnamon Sweet Potato Breakfast Cookies! These delightful cookies are not just a breakfast option; they’re a warm hug in food form, giving you the comfort you seek while packing in nutritious ingredients. The sweetness of roasted sweet potatoes, combined with rich cinnamon, creates a deliciously aromatic cookie that will tantalize your taste buds.
Did you know that sweet potatoes are not only delicious but also loaded with vitamins A and C? They’re the superhero of veggies! This recipe stands out because it’s incredibly easy to whip up, making it a perfect family-friendly option for busy mornings or lazy weekend brunches. Much like our popular Banana Oatmeal Cookies, these breakfast cookies are quick, delicious, and can be made in bulk for those hectic weekdays. So, ready to experience a cookie that’s as good for you as it is for your taste buds? Let’s dive right into this scrumptious recipe!
What are Cinnamon Sweet Potato Breakfast Cookies?
So, what’s the deal with Cinnamon Sweet Potato Breakfast Cookies? I mean, who would have thought that sweet potatoes could find their way into a delightfully chewy cookie? It’s a total game changer! You might be thinking, “Sweet potatoes in cookies? What’s next, broccoli cupcakes?” But trust me, these cookies are a match made in heaven.
The beauty lies in their balance of flavors – sweet potatoes offer natural sweetness, while the cinnamon adds that irresistible warmth. It’s said that “the way to a man’s heart is through his stomach,” and trust me, nothing would impress quite like a batch of these cookies. So, roll up your sleeves and get ready to show off your baking skills—your taste buds (and anyone you share them with) will thank you!
Why You’ll Love These Cinnamon Sweet Potato Breakfast Cookies
These Cinnamon Sweet Potato Breakfast Cookies are about to change your mornings! First and foremost, they are wonderfully chewy and bursting with flavor. The combination of sweet potatoes and warm cinnamon is a match made in breakfast bliss. Secondly, making these cookies at home is a breeze—no fancy techniques or equipment needed. You’ll save money compared to store-bought snacks while impressing your family at the same time.
But wait, there’s more! You can customize these cookies with various toppings like nuts, chocolate chips, or even a sprinkle of sesame seeds for an added crunch. Much like our popular Breakfast Banana Muffins, these cookies fit right into a hearty morning spread. So, what are you waiting for? Get those ovens preheated and get ready to indulge in a delightful breakfast treat!
How to Make Cinnamon Sweet Potato Breakfast Cookies
Quick Overview
Baking up some Cinnamon Sweet Potato Breakfast Cookies is an easy and rewarding experience. With just a handful of wholesome ingredients and about 30 minutes of your time, you’ll have a batch of cookies that your family can enjoy for breakfast or as a snack any time of the day. Who knew that something so healthy could also be this delicious?
Key Ingredients for Cinnamon Sweet Potato Breakfast Cookies
- 1 cup sweet potato puree (cooked and mashed)
- 1/2 cup almond butter (or any nut butter)
- 1/3 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- Pinch of salt
- Optional: 1/2 cup chopped nuts or chocolate chips
Step-by-Step Instructions
- Preheat Oven: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, combine the sweet potato puree, almond butter, maple syrup, and vanilla extract. Stir them together until smooth.
- Combine Dry Ingredients: In another bowl, mix the rolled oats, cinnamon, baking soda, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients and stir until everything is well combined. If desired, fold in nuts or chocolate chips at this point.
- Shape the Cookies: Using a spoon, drop heaping tablespoons of batter onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for about 12-15 minutes or until the edges are golden.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Now, your Cinnamon Sweet Potato Breakfast Cookies are ready to enjoy!
What to Serve Cinnamon Sweet Potato Breakfast Cookies With
These breakfast cookies pair perfectly with a variety of favorites! Try serving them alongside a tall glass of almond milk or a rich cup of coffee for a comforting morning. You can also add fresh fruit, such as bananas or berries, on the side for an extra burst of freshness and color. And for those who enjoy a heartier meal, consider whipping up a smoothie to complement the tropical vibes of these cookies.
Top Tips for Perfecting Cinnamon Sweet Potato Breakfast Cookies
- Swap Ingredients: Feel free to mix up the nut butter based on your preference—sunflower seed butter works great for nut-free options.
- Customize Sweetness: Adjust the sweetness by adding more or less maple syrup based on your taste.
- Baking Time: Keep an eye on them while baking; the cookies will firm up a bit more as they cool.
Storing and Reheating Tips
To keep your Cinnamon Sweet Potato Breakfast Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you prefer to keep them longer, pop them in the fridge for up to a week or freeze them for up to three months. To reheat, simply pop them in the microwave for 15-20 seconds or enjoy them straight from the freezer as a cool treat!
Now you are all set to whip up a batch of these delicious cookies! Enjoy the delightful flavors and cherish those moments shared with family over a warm cookie. Happy baking!
Cinnamon Sweet Potato Breakfast Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine mashed sweet potato, honey (or maple syrup), egg, melted coconut oil, and vanilla extract.
- In another bowl, mix oats, almond flour, cinnamon, baking powder, and salt.
- Add dry ingredients to the wet ingredients and stir until combined. Fold in raisins or nuts if using.
- Scoop heaping tablespoons of dough onto the prepared baking sheet and flatten slightly.
- Bake for 12–15 minutes, or until edges are set and lightly golden.
- Let cool on a wire rack before storing.
