🍪 Cinnamon Sweet Potato Breakfast Cookies (Mediterranean Style)
No flour • No sugar • No butter • Naturally sweet
✨ Ingredients (Makes 10–12 cookies)
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1 cup mashed cooked sweet potato
(baked or boiled, then mashed smooth) -
1 cup rolled oats (or oat flour for softer cookies)
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1 ripe banana, mashed
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1 egg (or 2 tbsp Greek yogurt for egg-free version)
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1–2 tsp cinnamon
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¼ tsp nutmeg (optional)
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1 tsp vanilla (optional)
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2–3 tbsp olive oil or melted coconut oil
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¼ cup raisins or cranberries (natural, unsweetened)
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¼ cup chopped walnuts or almonds (Mediterranean crunch)
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Pinch of salt
Optional Mediterranean add-ins:
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1 tbsp sesame seeds
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1–2 tbsp tahini
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Zest of 1 orange (amazing with cinnamon!)
🍽️ Instructions
1️⃣ Prepare the Sweet Potato
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Bake or boil sweet potato until soft.
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Mash 1 cup and let it cool slightly.
2️⃣ Mix Wet Ingredients
In a bowl, combine:
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Mashed sweet potato
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Mashed banana
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Egg (or Greek yogurt)
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Olive oil
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Vanilla (optional)
Mix well.
3️⃣ Add the Dry Ingredients
Stir in:
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Oats
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Cinnamon
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Nutmeg
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Salt
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Raisins
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Nuts
Let the mixture rest 5 minutes so the oats absorb moisture.
4️⃣ Shape Cookies
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Line a tray with parchment.
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Scoop spoonfuls of dough and flatten gently (they won’t spread).
5️⃣ Bake
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Bake at 180°C / 350°F for 15–20 minutes
until set, golden on edges, and slightly firm.
6️⃣ Cool & Serve
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Cool completely for best texture.
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They become chewier as they cool.
🌿 Mediterranean Tips
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Add tahini + sesame seeds for richness.
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Swap banana for 1 extra ½ cup sweet potato if you want no fruit sweetness.
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Stir in chopped dates, figs, or apricots instead of raisins.
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Serve with Greek yogurt + honey (optional) for a complete breakfast.
