Description
Delicious and healthy Cinnamon Sweet Potato Breakfast Cookies made with mashed sweet potatoes, almond flour, and warm cinnamon, perfect for a nutritious start to your day or a wholesome snack.
Ingredients
Scale
Ingredients
- 2 cups cooked sweet potato (mashed)
- 2 cups almond flour
- 2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Ingredients: In a large bowl, combine the mashed sweet potato, almond flour, and ground cinnamon thoroughly until a soft dough forms, ensuring all ingredients are well incorporated.
- Form Cookies: Scoop tablespoon-sized portions from the dough and place them on the prepared baking sheet, spacing them adequately to allow for even baking.
- Flatten Cookies: Gently flatten each cookie slightly using a fork or your fingers to create an even surface and help them bake uniformly.
- Bake: Bake the cookies in the preheated oven for 20 to 25 minutes, or until the edges are golden and the cookies are fully set, indicating they are cooked through.
- Cool and Store: Allow the cookies to cool completely on a wire rack. Enjoy them warm or store in the refrigerator for up to 5 days to maintain freshness.
Notes
- Ensure sweet potatoes are fully cooked and mashed smoothly for the best dough consistency.
- Almond flour provides a gluten-free base and adds a nutty flavor; do not substitute with regular flour if gluten free is desired.
- Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For added sweetness, consider drizzling with a bit of honey or maple syrup after baking.
- Optionally, add mix-ins like chopped nuts or raisins for variation.
