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Cinnamon Sweet Potato Breakfast Cookies: Guilt-Free Goodness

These Cinnamon Sweet Potato Breakfast Cookies are guilt-free, gluten-free, and vegan, making them a nutritious way to start your day.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies
  • 2 medium Sweet Potatoes Cooked
  • 2 cups Almond Flour Can substitute with other gluten-free flours
  • 1 tsp Cinnamon Adjust to taste

Equipment

  • large pot
  • baking sheet
  • parchment paper
  • mixing bowl
  • Handheld mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Boil two medium sweet potatoes in a large pot of water for about 30 minutes, or until tender. Peel off the skins after cooling.
  2. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  3. In a mixing bowl, combine mashed sweet potatoes, almond flour, and cinnamon. Mix until well blended.
  4. Use a handheld mixer to blend the mixture for about 1-2 minutes to achieve desired texture.
  5. Scoop out portions of dough and roll into 12 equal size balls, packing them gently.
  6. Place dough balls on baking sheet, flattening each to about half an inch thick.
  7. Bake in preheated oven for 12-15 minutes until set and golden around the edges.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Ensure sweet potatoes are tender after boiling and adjust the cinnamon level to your taste for personalization.