Introduction
Cinnamon sweet potato breakfast cookies are a delightful and nutritious treat to kickstart your day. These cookies are not only delicious but also packed with the goodness of sweet potatoes and the warmth of cinnamon. Whether you enjoy them with your morning coffee or as a quick snack on the go, these cookies are sure to become a favorite in your household. In this article, we will guide you through the ingredients, steps, variations, tips, and frequently asked questions about making these delectable cookies.
Ingredients
Before you begin making cinnamon sweet potato breakfast cookies, ensure you have the following ingredients ready:
1. 2 cups mashed sweet potatoes
2. 1/2 cup almond butter
3. 1/4 cup maple syrup
4. 1 teaspoon vanilla extract
5. 2 cups rolled oats
6. 1 teaspoon ground cinnamon
7. 1/2 teaspoon baking powder
8. 1/4 teaspoon salt
Steps
To make these delicious cookies, follow these simple steps:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, almond butter, maple syrup, and vanilla extract.
3. Add the rolled oats, ground cinnamon, baking powder, and salt to the wet ingredients and mix until well combined.
4. Use a cookie scoop or spoon to drop the cookie dough onto the prepared baking sheet, spacing them evenly apart.
5. Flatten the cookies slightly with the back of a spoon and bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
6. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations
There are endless possibilities for customizing your cinnamon sweet potato breakfast cookies:
– Add a handful of chocolate chips or chopped nuts for extra flavor and texture.
– Experiment with different spices like nutmeg or ginger to give the cookies a unique twist.
– Substitute almond butter with peanut butter or any other nut butter of your choice.
– For a protein boost, add a scoop of your favorite protein powder to the cookie dough.
Tips
Here are some tips to ensure your cinnamon sweet potato breakfast cookies turn out perfect every time:
– Make sure the sweet potatoes are well cooked and mashed to a smooth consistency for best results.
– If the cookie dough is too wet, add a bit more oats. If it’s too dry, a splash of almond milk can help bind the ingredients together.
– Allow the cookies to cool completely before storing them in an airtight container to maintain freshness.
– These cookies can also be frozen for longer storage. Simply thaw them at room temperature before enjoying.
Conclusion
Cinnamon sweet potato breakfast cookies are a wholesome and delicious way to start your day. With the perfect balance of sweetness and warmth, these cookies are a guilt-free indulgence that you can enjoy anytime. By following the simple steps and experimenting with variations, you can create a batch of cookies that suit your taste preferences. So, why not treat yourself to a batch of these delightful cookies and elevate your breakfast experience?
FAQs
Q: Can I substitute sweet potatoes with pumpkin?
A: Yes, you can use canned pumpkin puree as a substitute for mashed sweet potatoes in this recipe. Adjust the sweetness according to your taste.
Q: How long do these cookies stay fresh?
A: When stored in an airtight container at room temperature, these cookies stay fresh for up to 5 days. You can also freeze them for longer shelf life.
Q: Can I make these cookies gluten-free?
A: Yes, you can use gluten-free oats to make these cookies entirely gluten-free. Ensure all other ingredients are also gluten-free for a suitable option.
Cinnamon Sweet Potato Breakfast Cookies
Delightful and nutritious cookies packed with the goodness of sweet potatoes and the warmth of cinnamon, perfect for breakfast or a quick snack on the go.
Ingredients
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2 cups mashed sweet potatoes
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1/2 cup almond butter
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1/4 cup maple syrup
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1 teaspoon vanilla extract
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2 cups rolled oats
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/4 teaspoon salt
Directions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large mixing bowl, combine mashed sweet potatoes, almond butter, maple syrup, and vanilla extract.
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Add rolled oats, ground cinnamon, baking powder, and salt to the wet ingredients; mix well.
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Drop cookie dough onto the prepared baking sheet, flatten slightly, and bake for 12-15 minutes until golden brown.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
