Cinnamon Sweet Potato Breakfast Cookies

Deliciously soft cinnamon sweet potato breakfast cookies that satisfy your sweet tooth while providing a powerhouse of nutrients.

Scale

1 cup sweet potatoes, peeled and cubed

1 cup rolled oats

1 cup almond flour

1 tsp cinnamon

1/4 cup maple syrup

2 eggs (or flax eggs for vegan option)

1 tsp vanilla extract

1/2 cup chopped nuts (optional)

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Preheat your oven to 350°F (175°C).
Steam or boil sweet potatoes until fork-tender, approximately 15 minutes.
Mash the cooked sweet potatoes in a mixing bowl until smooth.
In a separate bowl, combine rolled oats, almond flour, cinnamon, and a pinch of salt.
Add eggs, maple syrup, and vanilla extract to the mashed sweet potatoes and mix until combined.
Gradually mix the dry ingredients into the wet mixture.
Scoop out dough balls onto a baking sheet lined with parchment paper and flatten slightly.
Bake for 15-20 minutes until the cookies are set and lightly golden.
Let cool on a wire rack before enjoying.

Can be paired with Greek yogurt, nut butter, or fresh fruit for added flavor and nutrition.