Cinnamon Sweet Potato Breakfast Cookies

🥕 Ingredients

• 1 cup mashed sweet potato (cooked and cooled)

• 1 ½ cups rolled oats

• ½ cup almond flour (or all-purpose flour)

• 1 teaspoon cinnamon

• ½ teaspoon vanilla extract (optional)

• Pinch of salt

• 1–2 tablespoons maple syrup or honey (optional, for added sweetness)

Instructions

1. Preheat Oven — Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients — In a large bowl, combine the mashed sweet potato, vanilla, and maple syrup (if using). Stir until smooth.

3. Add Dry Ingredients — Mix in the oats, almond flour, cinnamon, and salt. Stir until well combined — the mixture should be thick but scoopable.

4. Form Cookies — Scoop out spoonfuls of dough (about 2 tablespoons each) and flatten slightly on the baking sheet.

5. Bake — Bake for 18–20 minutes, until the edges are lightly golden.

6. Cool & Enjoy — Let cool completely before serving. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.                                                                                                                                  Tips

• Add chopped nuts, raisins, or dark chocolate chips for variety.

• These cookies freeze beautifully — perfect for meal prep!

• For extra protein, stir in a spoonful of nut butter or protein powder.