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Cinnamon Sweet Potato Breakfast Cookies

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Delicious gluten-free cookies made with sweet potatoes and flavored with cinnamon and maple syrup.

Ingredients

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  • 1 cup mashed sweet potato
  • 1 ½ cups old-fashioned oats
  • ½ cup almond flour
  • ¼ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup chopped pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Mix mashed sweet potato, maple syrup, melted coconut oil, and vanilla extract in a large bowl until smooth.
  3. Add oats, almond flour, cinnamon, nutmeg, baking powder, and salt, stirring until a sticky dough forms.
  4. Fold in chopped pecans if using.
  5. Scoop dough into rounded tablespoons and place on the prepared baking sheet, flattening slightly.
  6. Bake for 14–16 minutes until the edges are golden and centers are set.
  7. Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to a week in the fridge, or freeze for up to three months.

Nutrition

Find it online: https://www.glutenfreez.com/cinnamon-sweet-potato-breakfast-cookies-2/