Cinnamon Sweet Potato Breakfast Cookies: The Ultimate Healthy Cookie Recipe
Introduction to Cinnamon Sweet Potato Breakfast Cookies
If you’re looking for a nutritious yet delicious breakfast treat, look no further than these Cinnamon Sweet Potato Breakfast Cookies! Packed with wholesome ingredients, they offer a delightful combination of flavors that will start your day off right. These cookies are not only easy to make but also provide a great way to incorporate healthy sweet potatoes into your morning routine.
A Personal Story Behind My Cinnamon Sweet Potato Breakfast Cookies Journey
I first discovered sweet potato cookies when I was trying to find healthier snack options for my family. After a few experiments in the kitchen, I created this recipe that has become a favorite at our breakfast table. The warm aroma of cinnamon and sweet potatoes baking in the oven brings back fond memories of family gatherings and cozy mornings spent together. I hope these cookies bring as much joy to your home as they have to mine!
What Makes This Cinnamon Sweet Potato Breakfast Cookies Recipe Special?
What sets these cookies apart is their unique combination of flavors and textures. The natural sweetness of the mashed sweet potato pairs perfectly with creamy peanut butter and the warm spice of cinnamon. Not to mention, these cookies are gluten-free and can be easily adapted for nut allergies by substituting peanut butter with sunflower seed butter. They are a wholesome treat that can be enjoyed by everyone, making them a perfect addition to your breakfast or snack rotation.
The Full Cinnamon Sweet Potato Breakfast Cookies Recipe
Ingredients
- 1 cup mashed sweet potato
- 1/2 cup creamy peanut butter (or sunflower seed butter for nut-free)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the mashed sweet potato, peanut butter, maple syrup, and vanilla extract until well combined. Tip: Ensure the sweet potato is well mashed to avoid lumps in your cookie dough.
- Add the rolled oats, cinnamon, and salt to the wet ingredients and mix thoroughly. Tip: Stir until just combined to keep the texture chewy.
- Fold in the chocolate chips until evenly distributed in the cookie dough.
- Scoop spoonfuls of the dough onto the prepared baking sheet, flattening them slightly with a fork. Tip: Wet your fork with water to prevent sticking.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Tip: Keep an eye on them towards the end of baking to prevent over-baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions and Variations for Cinnamon Sweet Potato Breakfast Cookies
These cookies can be enjoyed on their own or served with a side of Greek yogurt for added protein. Consider adding chopped nuts or dried fruit to the cookie dough for extra texture and flavor. You can also drizzle a bit of extra maple syrup on top before serving for a delightful sweetness. Pair them with your morning coffee or tea for a perfect breakfast treat!
Frequently Asked Questions About Cinnamon Sweet Potato Breakfast Cookies
Can these cookies be frozen? Yes! You can freeze the cookie dough before baking or freeze the baked cookies in an airtight container for up to 3 months. Just thaw and enjoy!
How can I make these cookies healthier? You can reduce the amount of maple syrup for less sweetness or use a sugar substitute. Additionally, using whole grain oats adds more fiber to the cookies.
What can I substitute for chocolate chips? If you prefer a healthier option, you can use dark chocolate chips, raisins, or even unsweetened coconut flakes for a different flavor profile.
Enjoy these wholesome sweet potato oatmeal cookies as a nutritious treat!’
Cinnamon Sweet Potato Breakfast Cookies
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowl For combining ingredients
- Baking sheet Line with parchment paper
Ingredients
Main Ingredients
- 1 cup mashed sweet potato
- 0.5 cup creamy peanut butter or sunflower seed butter for nut-free
- 0.25 cup maple syrup
- 1 tsp vanilla extract
- 1.5 cups rolled oats
- 0.5 tsp cinnamon
- 0.25 tsp salt
- 0.5 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the mashed sweet potato, peanut butter, maple syrup, and vanilla extract until well combined. Tip: Ensure the sweet potato is well mashed to avoid lumps in your cookie dough.
- Add the rolled oats, cinnamon, and salt to the wet ingredients and mix thoroughly. Tip: Stir until just combined to keep the texture chewy.
- Fold in the chocolate chips until evenly distributed in the cookie dough.
- Scoop spoonfuls of the dough onto the prepared baking sheet, flattening them slightly with a fork. Tip: Wet your fork with water to prevent sticking.
- Bake in the preheated oven for 12-15 minutes or until the edges are golden brown. Tip: Keep an eye on them towards the end of baking to prevent over-baking.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.