Breakfast that actually feels like a treat is hard to come by when you're navigating a low-histamine lifestyle, and these soft, warmly spiced cookies deliver exactly that. Mashed sweet potato forms the base, giving each cookie a naturally moist, tender crumb without relying on any fermented, aged, or processed ingredients that tend to cause problems. Rolled oats, eggs, maple syrup, and a touch of coconut oil round out the dough, keeping the ingredient list clean and straightforward. A hint of cinnamon and pure vanilla extract add cozy depth, and the optional fresh blueberries bring a little brightness if you're in the mood. The dough comes together in one bowl, gets scooped onto a lined baking sheet, and bakes in under 20 minutes — genuinely low-effort for a morning that already has enough going on. With 12 cookies per batch, you can bake once and have grab-and-go breakfasts ready for most of the week. They firm up beautifully as they cool, so give them a few extra minutes on the rack before diving in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →12 servings
Some low histamine plans avoid cinnamon, but cinnamon doesn't actually contain histamine. This recipe only uses a pinch or less per serving. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the mashed sweet potato, eggs, maple syrup, melted coconut oil, and vanilla extract. Stir until smooth and evenly combined.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
