Go Back
–+ servings
Cinnamon Sweet Potato Breakfast

Cinnamon Sweet Potato Breakfast Cookies You'll Love

Enjoy these Cinnamon Sweet Potato Breakfast cookies, a gluten-free and vegan treat perfect for wholesome mornings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: Vegan
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 medium Cooked Sweet Potato Provides natural sweetness and moisture; can be substituted with pumpkin puree.
  • 1 cup Almond Flour A gluten-free flour that adds rich texture; try oat flour or coconut flour as a substitute.
  • 1 teaspoon Cinnamon Adds warmth and flavor; feel free to adjust the amount.

Equipment

  • large pot
  • Oven
  • Mixing bowl
  • Handheld mixer
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. Boil the sweet potatoes in a large pot of water for about 30 minutes until tender. Cool for 45-60 minutes, then peel.
  2. Preheat your oven to 350°F (175°C).
  3. Combine the peeled sweet potatoes, almond flour, and cinnamon in a mixing bowl. Mix until well blended.
  4. Divide the dough into 12 portions, shape into balls, place on a baking sheet, and flatten gently.
  5. Bake in the preheated oven for 12-15 minutes until golden brown.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 40mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 5 days. Refrigerate for up to 10 days or freeze for up to 3 months. Reheat at 350°F for 5-7 minutes before serving.

Tried this recipe?

Let us know how it was!