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Cinnamon Sweet Potato

Cinnamon Sweet Potato Cookies That Are Simply Irresistible

Delicious Cinnamon Sweet Potato cookies made with only three wholesome ingredients are gluten-free and vegan.
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Prep Time 45 minutes
Cook Time 15 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 medium Cooked Sweet Potatoes Boil or bake until soft
  • 1 cup Almond Flour Can be swapped with oat flour
  • 1 teaspoon Cinnamon Optional to add nutmeg or pumpkin spice

Equipment

  • Oven
  • Mixing Bowl
  • hand mixer
  • Baking Sheet
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Boil two medium sweet potatoes for about 30 minutes until tender.
  2. Preheat your oven to 350°F (175°C) and position a rack in the center.
  3. In a bowl, mix cooled sweet potatoes, almond flour, and cinnamon until blended.
  4. Shape the dough into 12 equal balls, flatten them to about half an inch thick.
  5. Bake for 12-15 minutes until edges are firm and tops are golden.
  6. Let the cookies cool on the baking sheet for a few minutes, then serve warm.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 4gVitamin A: 80IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months.

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