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Delicious cinnamon sweet potato breakfast cookies fresh out of the oven

Cinnamon Sweet Potato Breakfast Cookies

Soft, wholesome cookies made with mashed sweet potato, oats, and warm cinnamon — a healthy grab-and-go breakfast or snack.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup mashed cooked sweet potato about 1 medium
  • 1 cup rolled oats
  • ½ cup almond flour or whole wheat flour
  • ¼ cup honey or maple syrup
  • 1 egg
  • 2 tbsp coconut oil or butter melted
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp vanilla extract
  • Pinch of salt
  • ½ cup raisins or chopped nuts optional

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wooden spoon or spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine mashed sweet potato, honey (or maple syrup), egg, melted coconut oil, and vanilla extract.
  3. In another bowl, mix oats, almond flour, cinnamon, baking powder, and salt.
  4. Add dry ingredients to the wet ingredients and stir until combined. Fold in raisins or nuts if using.
  5. Scoop heaping tablespoons of dough onto the prepared baking sheet and flatten slightly.
  6. Bake for 12–15 minutes, or until edges are set and lightly golden.
  7. Let cool on a wire rack before storing.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can be frozen for up to 2 months.
Swap raisins for dark chocolate chips for a sweeter version.