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Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies for Cozy Mornings

Enjoy these Cinnamon Sweet Potato Breakfast Cookies as a wholesome breakfast option that is gluten-free and vegan.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Sweet Potato roasted for easier mashing
  • 1 cup Oats opt for gluten-free oats
  • 1/2 cup Almond Flour can be swapped with whole wheat flour
For Sweetness & Binding
  • 1/4 cup Maple Syrup honey or agave work beautifully as alternatives
  • 1/4 cup Coconut Oil melted butter is a great substitute
For Crunch & Flavor
  • 1/2 cup Pecans can be replaced with walnuts or omitted
  • 1 tsp Vanilla Extract almond extract can be used for a unique twist
For Rise & Spice
  • 1 tsp Baking Powder check freshness for best results
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • mixing bowl
  • Fork or potato masher
  • Tablespoon or cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mash the cooked sweet potato until smooth.
  3. Combine oats, almond flour, baking powder, cinnamon, and nutmeg with the mashed sweet potato.
  4. Add maple syrup, melted coconut oil, and vanilla extract, stirring until a cohesive dough forms.
  5. Fold in the pecans until evenly distributed.
  6. Scoop tablespoon-sized portions onto the prepared baking sheet, about 2 inches apart.
  7. Bake for about 15 minutes until lightly golden on the edges.
  8. Allow cooling for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 1500IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

For best results, use fresh sweet potatoes and do not overbake the cookies. Feel free to customize with chocolate chips or dried fruit!

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