Cinnamon Sweet Potato Breakfast Cookies

Here’s a wholesome and delicious Cinnamon Sweet Potato Breakfast Cookies recipe — perfect for a grab-and-go morning treat that’s naturally sweet and packed with fiber and nutrients.

🍠 Cinnamon Sweet Potato Breakfast Cookies

Ingredients:

• 1 cup cooked and mashed sweet potato (about 1 medium)

• 1 ½ cups rolled oats

• ½ cup almond flour (or oat flour)

• ¼ cup nut butter (like almond or peanut butter)

• ¼ cup maple syrup or honey

• 1 tsp cinnamon

• ½ tsp ground ginger (optional)

• ½ tsp vanilla extract

• ½ tsp baking powder

• Pinch of salt

• ¼ cup raisins, chopped nuts, or dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine:

   • Mashed sweet potato

   • Nut butter

   • Maple syrup

   • Vanilla extract

3. Stir in:

   • Rolled oats

   • Almond flour

   • Cinnamon, ginger (if using)

   • Baking powder

   • Salt

4. Fold in any optional mix-ins like raisins or chocolate chips.

5. Scoop dough (about 2 tablespoons per cookie) onto the prepared baking sheet. Flatten slightly with your fingers or a fork.

6. Bake for 12–15 minutes, or until the edges are slightly golden and the cookies are firm to the touch.

7. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips:

• These cookies are soft and chewy — more like a muffin in cookie form.

• Store in an airtight container at room temp for 2 days, or in the fridge for up to 1 week.

• Freeze extras for longer storage!