Cinnamon Sweet Potato Cookies (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 cup mashed sweet potato (approximately 1 medium)
02 -
1 large egg
03 -
⅓ cup maple syrup or honey
04 -
2 tablespoons melted coconut oil or butter
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1½ cups rolled oats
07 -
½ cup almond flour (or all-purpose flour)
08 -
1 teaspoon ground cinnamon
09 -
¼ teaspoon ground nutmeg
10 -
¼ teaspoon baking soda
11 -
¼ teaspoon salt
→ Optional Mix-ins
12 -
⅓ cup chopped pecans or walnuts
13 -
⅓ cup raisins or dried cranberries
# How to Make It:
01 -
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
03 -
Add rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt to the wet mixture. Stir until thoroughly combined.
04 -
Gently fold in chopped nuts and dried fruit if using.
05 -
Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet and slightly flatten each.
06 -
Bake in the preheated oven for 12 to 15 minutes, until cookies are set and golden on the bottom.
07 -
Transfer cookies to a wire rack and cool completely to allow firming.
# Additional Tips:
01 -
For variation, substitute sweet potato with mashed banana or pumpkin and add flaxseeds or chia seeds for enhanced nutrition.
02 -
Cookies freeze well, making them ideal for make-ahead breakfasts or snacks.
03 -
To keep vegan, replace the egg with a flax egg and use maple syrup instead of honey.