These Cinnamon Sweet Potato Breakfast Cookies only need 3 Ingredients! This recipe is so easy to make and perfect for meal prepping. This recipe for gluten free cookies is also perfect for a healthy snack for the entire family. You have to check out this paleo recipe for sweet potato cookies.
All you need to makes these paleo plant based cookies is 2 cups cooked sweet potato, 2 cups almond flour, and 2 tsp cinnamon. They are so simple to make also. Start by cooking the sweet potatoes before hand.
It doesn’t matter how you prepare the sweet potatoes so long as they are fully cooked before adding the almond flour. What I did was boil two medium sweet potatoes for about 30 minutes with the skin on. Sweet potatoes are great for paleo and gluten free diets. That’s why I love this recipe for gluten free cookies.
Then I drained them from the water and allowed the sweet potatoes to cool off. Just long enough to be handled without burning my skin. Probably about about 45 minutes to one hour is best for this recipe for sweet potato cookies.
I made the decision to not remove all the potato skin because it’s packed with antioxidants like vitamin A and adds some texture. But you can remove all of it and the cookies will be just as good!
At this point is when you should preheat the oven to 350 degrees F. Next Combine cooked sweet potato, almond flour, and cinnamon in a large mixing bowl
Use a hand held electric mixer and blend on low for chunky texture or high for a more “whipped” texture. Line a baking pan with parchment paper.
Next Separate your sweet potato cookie dough into 12 equal portions. Then Roll each portion into balls with the palms of your hands. Lay the cookie dough balls on baking sheet.
Lastly, Flatten them with a fork or palms of your hands. Bake your healthy paleo cookies for 12-15 minutes.
These healthy cookies only require 3 ingredients!
Cook the sweet potatoes and allow them to cool off enough to handle
What I did was boil two medium potatoes for 40 minutes then removed most skin (I left a few skin scrapes to give texture to cookies plus the skin is packed with vitamin A)
Preheat oven to 350 degrees F
Combine cooked sweet potato, almond flour, and cinnamon in a large mixing bowl.
Use a hand held electric mixer and blend on low for chunky texture or high for a more “whipped” texture
Line a baking pan with parchment paper
Separate your cookie dough into 12 equal portions
Roll each portion into balls with the palms of your hands
Lay the cookie dough balls on baking sheet
Flatten them with a fork or palms of your hands
Bake for 12 to 15 minutes
Thanks for reading my healthy breakfast cookie recipe!
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