Cinnamon Sweet Potato Cookies (Print-Friendly Version)
Soft, cozy cookies made with sweet potato, banana, oats, and cinnamon—perfect for a quick, nourishing breakfast.
# Ingredients:
→ Base Ingredients
01 -
1 cup mashed sweet potato (baked, boiled, or steamed)
02 -
2 medium-sized ripe bananas, mashed
03 -
1 ½ cups rolled oats (certified gluten-free if needed)
04 -
½ cup almond flour (or oat flour for nut-free)
05 -
¼ cup pure maple syrup (optional, adjust to taste)
06 -
1 teaspoon ground cinnamon
07 -
½ teaspoon ground nutmeg (optional, adds warmth)
08 -
1 teaspoon vanilla extract
09 -
½ teaspoon baking powder
10 -
¼ teaspoon sea salt
→ Mix-In Options
11 -
½ cup chopped nuts (walnuts, almonds, or pecans)
12 -
½ cup dried fruit (cranberries, raisins, or chopped dates)
13 -
2 tablespoons chia seeds or flaxseeds (for texture and nutrition)
→ Optional Add-Ins
14 -
¼ cup mini dark chocolate chips
15 -
2 tablespoons shredded coconut
16 -
Dash of cloves, allspice, or ginger for more spice
# Steps:
01 -
Bake one medium-large sweet potato at 400°F (200°C) for 40 minutes or microwave for 5–7 minutes until fork-tender. Let it cool, peel, and mash with a fork.
02 -
Mash the ripe bananas in a large mixing bowl until mostly smooth. The riper they are, the sweeter the cookies will be.
03 -
To the mashed banana, add the mashed sweet potato, maple syrup, and vanilla extract. Mix well until everything is combined.
04 -
Stir in the oats, almond flour, cinnamon, nutmeg, baking powder, and salt. Mix until a thick, sticky batter forms.
05 -
Fold in your nuts, dried fruits, chia seeds, and optional mix-ins such as chocolate chips or shredded coconut.
06 -
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop 2–3 tablespoons of batter per cookie, shape into rounds, and flatten slightly.
07 -
Bake for 20–25 minutes or until cookies are golden brown on the edges and firm to the touch. Let cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.