Description
A cozy, gluten-free breakfast cookie you’ll want on repeat—moist, cinnamon-spiced, and naturally sweet. Packed with oats and sweet potato, they’re perfect for mornings on-the-go or meal prep.
Ingredients
1 cup mashed sweet potato (about 1 medium, cooked & mashed)
1 ½ cups rolled oats
½ cup almond flour (or regular flour)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp baking soda
¼ tsp salt
⅓ cup maple syrup or honey
1 egg
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
⅓ cup chopped pecans or walnuts (optional)
⅓ cup raisins or dried cranberries (optional)
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract.
Stir in oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
Fold in optional nuts and dried fruit.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and slightly flatten.
Bake for 12–15 minutes, until set and golden on the bottom.
Cool completely on a wire rack to firm up.
Notes
Substitute mashed banana or pumpkin for sweet potato for a twist.
Use chocolate chips instead of dried fruit for indulgence.
Add chia or flaxseeds for extra fiber.
Store in an airtight container for 3 days at room temp, a week in the fridge, or freeze for up to 3 months.
Make it vegan with a flax egg (1 tbsp flaxseed + 3 tbsp water) and maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
