Description
These Cinnamon Sweet Potato Breakfast Cookies are a delightful and wholesome treat perfect for a healthy start to your day. Made with just a few simple ingredients, these vegan and gluten-free cookies are easy to whip up and are bursting with warm cinnamon flavor.
Ingredients
Scale
Sweet Potato Cookies:
- 2 cups cooked sweet potato
Almond Flour Cookies:
- 2 cups almond flour
Additional Ingredients:
- 2 tsp Cinnamon
Instructions
- Prepare Sweet Potatoes: Boil two medium sweet potatoes until fully cooked. Allow them to cool and then peel off the skin. Preheat the oven to 350°F.
- Mix Ingredients: In a large bowl, combine the cooked sweet potato, almond flour, and cinnamon. Use a hand mixer to blend until you reach your desired texture.
- Form Cookies: Divide the dough into 12 equal portions and roll each into balls. Place them on a baking sheet and flatten them with a fork or your palms.
- Bake: Bake the cookies at 350°F for 12-15 minutes.
Notes
- You can leave some skin on the sweet potatoes for added texture and nutrients, or remove it entirely.
- This recipe is vegan, gluten-free, and plant-based.
- Feel free to customize by adding nuts, seeds, or dried fruits to the dough.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 3g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Cinnamon, Sweet Potato, Breakfast Cookies, Vegan, Gluten Free
