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–+ servings
Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies: Healthy & Easy Treats

These three-ingredient Cinnamon Sweet Potato Breakfast Cookies are a guilt-free, vegan, and gluten-free treat perfect for anyone seeking a wholesome snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 medium Cooked Sweet Potato Provides natural sweetness and moisture; try mashed pumpkin for a pumpkin spice variation.
  • 1 cup Almond Flour Acts as the primary flour, ensuring a gluten-free option; substitute with oat flour for a different texture.
  • 1 tsp Cinnamon Adds warmth and flavor; feel free to adjust to taste or add a pinch of nutmeg.
Optional Add-Ins
  • 1/2 cup Dark Chocolate Chips Adds delightful bursts of flavor.
  • 1/2 cup Nuts Chopped walnuts or pecans enhance texture.
  • 1 tsp Vanilla Extract A splash will elevate the aroma.

Equipment

  • Oven
  • mixing bowls
  • Fork or Potato Masher
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Cook the sweet potatoes by steaming or boiling them until tender, about 30 minutes, and let them cool for 45 minutes before peeling.
  2. Preheat the oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  3. In a large bowl, combine the cooled, peeled sweet potato, almond flour, and cinnamon. Mix until you have a cohesive dough.
  4. For a smoother texture, use a hand mixer to blend the mixture to your desired consistency.
  5. Divide the dough into 12 equal portions, roll each into a ball, and place them on the prepared baking sheet.
  6. Flatten each dough ball to about half an inch thick to ensure even baking.
  7. Bake for 12-15 minutes, check for edges becoming firm and lightly golden while the center remains soft.
  8. Let cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 30mgCalcium: 5mgIron: 2mg

Notes

Store baked cookies in an airtight container at room temperature for up to three days, or refrigerate for about a week. Freeze for up to three months.

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