Description
Delicious and nutritious breakfast cookies made with sweet potatoes, warm spices, and gluten-free ingredients.
Ingredients
Scale
- 1 cup mashed sweet potato
- 1/3 cup maple syrup (or honey)
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional add-ins: chocolate chips, chopped nuts, dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
- In a large bowl, mix the mashed sweet potato, maple syrup, egg, and vanilla extract until smooth and creamy.
- Add oats, almond flour, cinnamon, nutmeg, ginger, baking powder, and salt. Stir until fully combined.
- If desired, fold in optional add-ins like chocolate chips or dried cranberries.
- Scoop heaping tablespoons of dough onto the prepared baking sheet and gently flatten each cookie.
- Bake for 12 to 15 minutes, until set and lightly golden on the edges. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature or refrigerate for up to a week. They can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg