Cinnamon Sweet Potato Breakfast Cookies
These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and filled with wholesome ingredients like mashed sweet potato, almond butter, oats, and warm spices. Perfect for busy mornings or as a healthy snack.
Ingredients
- 1 cup mashed sweet potato
- ¼ cup almond butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup raisins
- ¼ cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Stir until the mixture is smooth and well-blended.
- Add the rolled oats, cinnamon, and salt to the wet mixture. Stir until all the oats are coated and the dough begins to come together.
- Gently fold in the raisins and chopped walnuts until evenly distributed. The dough should be sticky but manageable.
- Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten each one slightly with the back of a fork to form round cookies.
- Bake for 15-18 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.