Description
A healthier twist on traditional cookies, these cinnamon sweet potato breakfast cookies are soft, spiced, and nutrient-packed. Made with wholesome ingredients like mashed sweet potatoes, whole wheat flour, and natural sweeteners, they’re perfect for breakfast, snacks, or dessert.
Ingredients
– 1 medium sweet potato (roasted and mashed, about 1 cup)
– ⅓ cup maple syrup (or coconut sugar)
– ¼ cup melted coconut oil
– 1 tsp vanilla extract
– 1 egg (or 1 flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water for vegan option)
– 1 cup whole wheat flour (or gluten-free flour if needed)
– 1 tsp baking powder
– 1 tsp ground cinnamon
– ¼ tsp nutmeg
– ¼ tsp ginger
– Pinch of salt
– Optional mix-ins:
– ½ cup rolled oats
– ¼ cup chopped nuts
– ¼ cup dried cranberries
– ¼ cup dark chocolate chips
– Topping options:
– Drizzle of icing (½ cup powdered sugar + 1 tsp almond milk)
– Sprinkle of cinnamon sugar
Instructions
- Prepare the Sweet Potatoes: Roast one medium sweet potato at 400°F (200°C) for 45 minutes. Peel and mash until smooth. Let cool slightly.
- Mix Wet Ingredients: In a large bowl, combine 1 cup mashed sweet potatoes, ⅓ cup maple syrup, ¼ cup melted coconut oil, 1 tsp vanilla extract, and your chosen binder (egg or flax egg). Stir well.
- Whisk Dry Ingredients: In a separate bowl, whisk together 1 cup whole wheat flour, 1 tsp baking powder, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of salt.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. Fold in optional mix-ins like oats, nuts, or chocolate chips.
- Shape Cookies: Scoop tablespoon-sized portions onto a parchment-lined baking sheet. Flatten slightly with the back of a spoon.
- Bake: Bake at 350°F (175°C) for 12-15 minutes, or until edges are lightly golden.
- Cool and Decorate: Allow cookies to cool completely before drizzling with icing or sprinkling with cinnamon sugar.
Notes
– For vegan cookies, use a flax egg and plant-based sweeteners.
– Reduce added sugars by using stevia, monk fruit, or omitting sweeteners entirely.
– Store cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150 calories per cookie
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg (vegan version contains 0mg)