Cinnamon Sweet Potato Breakfast Cookies
Delicious and nutritious breakfast cookies made with sweet potatoes and oats.
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.
Notes
For a nut-free option, you can use sunflower seed butter instead of peanut butter. Feel free to add chopped nuts or dried fruits for extra texture and flavor.