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Avena Recipes

Cinnamon Sweet Potato Breakfast Cookies

Soft, naturally sweet breakfast cookies made with sweet potatoes, almond flour, and cinnamon for an easy make-ahead breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cookies
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked sweet potato mashed
  • 2 cups almond flour
  • 2 teaspoons ground cinnamon
Optional Add-Ins
  • ½ cup raisins
  • ½ cup chopped pecans
  • ¼ cup mini chocolate chips
  • ¼ cup unsweetened coconut

Method
 

Preheat oven to 350°F and line a baking sheet with parchment paper.
    Combine mashed sweet potato, almond flour, and cinnamon in a large bowl.
      Stir until a thick dough forms.
        Fold in any desired add-ins.
          Scoop dough onto prepared baking sheet and flatten slightly.
            Bake for 18–22 minutes until the tops appear set.
              Cool on the baking sheet for 5 minutes.
                Transfer to a wire rack and cool completely before serving.

                  Notes

                  Store refrigerated for up to 5 days or freeze for up to 3 months. Roasted sweet potatoes provide the best texture and flavor. Avoid overbaking to keep the cookies soft and tender.