Sweet Potato Breakfast Cookies (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup mashed sweet potato (about 1 medium, cooked & mashed)
02 -
1 ½ cups rolled oats
03 -
½ cup almond flour (or regular flour)
04 -
1 tsp cinnamon
05 -
¼ tsp nutmeg
06 -
¼ tsp baking soda
07 -
¼ tsp salt
→ Wet Ingredients
08 -
⅓ cup maple syrup or honey
09 -
1 egg
10 -
2 tbsp melted coconut oil or butter
11 -
1 tsp vanilla extract
→ Optional Add-ins
12 -
⅓ cup chopped pecans or walnuts
13 -
⅓ cup raisins or dried cranberries
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, mix mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
03 -
Stir in oats, almond flour, cinnamon, nutmeg, baking soda, and salt until well combined.
04 -
Fold in optional chopped nuts and dried fruit until evenly distributed throughout the dough.
05 -
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and slightly flatten each portion.
06 -
Bake for 12–15 minutes, until set and golden on the bottom.
07 -
Transfer cookies to a wire rack and cool completely. The cookies will firm up as they cool.
# Notes:
01 -
These breakfast cookies store well in an airtight container for up to 5 days at room temperature or can be frozen for up to 3 months.
02 -
For softer cookies, reduce baking time by 1-2 minutes.