🍪 Cinnamon Sweet Potato Breakfast Cookies (Mediterranean Style)

No flour • No sugar • No butter • Naturally sweet

✨ Ingredients (Makes 10–12 cookies)

• 1 cup mashed cooked sweet potato
  (baked or boiled, then mashed smooth)

• 1 cup rolled oats (or oat flour for softer cookies)

• 1 ripe banana, mashed

• 1 egg (or 2 tbsp Greek yogurt for egg-free version)

• 1–2 tsp cinnamon

• ¼ tsp nutmeg (optional)

• 1 tsp vanilla (optional)

• 2–3 tbsp olive oil or melted coconut oil

• ¼ cup raisins or cranberries (natural, unsweetened)

• ¼ cup chopped walnuts or almonds (Mediterranean crunch)

• Pinch of salt

Optional Mediterranean add-ins:

• 1 tbsp sesame seeds

• 1–2 tbsp tahini

• Zest of 1 orange (amazing with cinnamon!)

🍽️ Instructions

1️⃣ Prepare the Sweet Potato

• Bake or boil sweet potato until soft.

• Mash 1 cup and let it cool slightly.

2️⃣ Mix Wet Ingredients

In a bowl, combine:

• Mashed sweet potato

• Mashed banana

• Egg (or Greek yogurt)

• Olive oil

• Vanilla (optional)

Mix well.

3️⃣ Add the Dry Ingredients

Stir in:

• Oats

• Cinnamon

• Nutmeg

• Salt

• Raisins

• Nuts

Let the mixture rest 5 minutes so the oats absorb moisture.

4️⃣ Shape Cookies

• Line a tray with parchment.

• Scoop spoonfuls of dough and flatten gently (they won’t spread).

5️⃣ Bake

• Bake at 180°C / 350°F for 15–20 minutes
  until set, golden on edges, and slightly firm.

6️⃣ Cool & Serve

• Cool completely for best texture.

• They become chewier as they cool.

🌿 Mediterranean Tips

• Add tahini + sesame seeds for richness.

• Swap banana for 1 extra ½ cup sweet potato if you want no fruit sweetness.

• Stir in chopped dates, figs, or apricots instead of raisins.

• Serve with Greek yogurt + honey (optional) for a complete breakfast.