Cinnamon Sweet Potato Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup mashed sweet potato (about 1 medium, cooked and mashed)
02 -
1 ½ cups rolled oats
03 -
½ cup almond flour or regular flour
04 -
1 tsp cinnamon
05 -
¼ tsp nutmeg
06 -
¼ tsp baking soda
07 -
¼ tsp salt
08 -
⅓ cup maple syrup or honey
09 -
1 egg
10 -
2 tbsp melted coconut oil or butter
11 -
1 tsp vanilla extract
→ Optional Ingredients
12 -
⅓ cup chopped pecans or walnuts
13 -
⅓ cup raisins or dried cranberries
# Instructions:
01 -
Preheat oven to 175°C (350°F). Line a baking sheet with parchment paper.
02 -
In a large bowl, mix the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract.
03 -
Stir in rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Fold in nuts and raisins, if using.
04 -
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten slightly.
05 -
Bake for 12-15 minutes until set and golden brown underneath.
06 -
Let the cookies cool completely to firm up before serving.
# Notes:
01 -
These cookies are perfect for breakfast on-the-go, afternoon snacks, kids’ lunches, or paired with coffee or tea.
02 -
Soft, cozy, naturally sweet, and freezer-friendly for long-term storage.