Start your morning with the warm aroma and comforting flavors of Cinnamon Sweet Potato Breakfast Cookies. These soft, lightly spiced cookies are packed with wholesome oats, mashed sweet potato, and a touch of natural sweetness from maple syrup. They’re as satisfying as your favorite muffin, but with the grab-and-go simplicity of a cookie, making them perfect for busy mornings or healthy snacking. Whether you’re meal prepping for the week or looking for a kid-friendly treat, this recipe is about to become a staple you’ll crave all year long.
Ingredients You’ll Need
The magic of these cookies is how a handful of simple, nutritious ingredients come together to create something so delicious. Each component plays its part, whether it’s for flavor, texture, or a boost of nutrition, making every bite memorable!
- Mashed Sweet Potato: Adds natural sweetness, moisture, and a lovely orange hue.
- Rolled Oats: Provide heartiness and a chewy texture that feels just right for breakfast.
- Almond Flour: Brings tenderness and a subtle nuttiness, plus helps keep the cookies gluten-free.
- Maple Syrup or Honey: Naturally sweetens the cookies without overpowering the gentle spices.
- Almond Butter or Peanut Butter: Offers healthy fats and richness, balancing the flavors beautifully.
- Egg: Binds everything together for a cookie that holds its shape but stays soft.
- Vanilla Extract: Enhances the cinnamon and nutmeg notes, making each bite inviting.
- Ground Cinnamon: The starring spice, giving that signature breakfast cookie warmth.
- Nutmeg: Adds subtle spice and depth, rounding out the flavors.
- Salt: Just a pinch brings all the flavors together and keeps things from tasting flat.
- Baking Soda: Lends a touch of lift, so your cookies are soft and slightly puffy.
- Raisins or Dried Cranberries (optional): For chewy pops of sweetness and a fruity twist, if you like.
- Chopped Walnuts or Pecans (optional): Add crunch and toasty flavor for extra breakfast cookie charm.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prep Your Oven and Pan
Set the stage for cookie success by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step keeps clean-up easy and ensures nothing sticks, so your Cinnamon Sweet Potato Breakfast Cookies come off the tray perfectly—in one piece!
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato with maple syrup, almond butter, egg, and vanilla extract. Whisk until the mixture is creamy and well-blended. This creates a luscious base that binds your cookies with all those cozy breakfast flavors.
Step 3: Add Dry Ingredients
Stir in the rolled oats, almond flour, cinnamon, nutmeg, salt, and baking soda. Mix until everything is just combined—don’t overdo it! This step ensures your cookies turn out soft, with a pleasant, hearty bite.
Step 4: Fold in Extras
If you love a little variety in every bite, now’s your moment. Gently fold in the raisins (or dried cranberries) and nuts if using. These are optional, but they really take your Cinnamon Sweet Potato Breakfast Cookies up a notch with extra flavor and texture.
Step 5: Shape and Bake
Scoop heaping tablespoons of dough onto the prepared baking sheet, giving them just a little space to spread. Flatten each mound slightly with your fingers or the back of a spoon—this helps them bake evenly. Pop them in the oven and bake for 12 to 14 minutes, until the edges are golden and the centers feel set.
Step 6: Cool and Enjoy
After baking, let your cookies cool on the sheet for about 5 minutes before transferring to a wire rack. Patience here rewards you with perfectly soft cookies that won’t fall apart. Now, take a bite—don’t be surprised if you instantly start craving Cinnamon Sweet Potato Breakfast Cookies for every breakfast!
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
A little finishing touch goes a long way! You can sprinkle warm cookies with a pinch of ground cinnamon or a light dusting of powdered sugar for visual flair. If you really love that decadent, bakery-style feel, a drizzle of almond butter or a few extra chopped nuts on top can make your Cinnamon Sweet Potato Breakfast Cookies shine.
Side Dishes
These cookies are satisfying on their own, but pairing them can make breakfast feel extra special. Try serving with a side of Greek yogurt and fresh berries, or alongside a steamy cup of chai or coffee. If you’re in a rush, tuck a couple into a lunchbox with apple slices for a balanced meal on the go.
Creative Ways to Present
For brunch gatherings, stack the cookies on a rustic wooden board with bowls of nut butter and fruit for dipping. You can also wrap them individually in parchment for a sweet, portable breakfast treat. Kids love them sandwiched with a smear of nut butter between two cookies—think of it as the grown-up, nutrient-dense version of a classic breakfast sandwich.
Make Ahead and Storage
Storing Leftovers
Once baked and completely cooled, stash your Cinnamon Sweet Potato Breakfast Cookies in an airtight container at room temperature. They’ll stay fresh for up to 4 days, maintaining their soft, chewy texture and delicious flavor for mornings (or snack attacks) to come.
Freezing
To keep breakfast cookies ready whenever you need them, freeze cooled cookies in a single layer on a baking sheet. Then, transfer to a freezer-safe bag or container. They’ll stay tasty for up to 2 months and are perfect for meal prep!
Reheating
Enjoying your Cinnamon Sweet Potato Breakfast Cookies warm makes them feel fresh from the oven. Simply pop a cookie in the microwave for 10–15 seconds or reheat in a low oven until just warmed through. The aroma will transport you right back to baking day.
FAQs
Can I make these Cinnamon Sweet Potato Breakfast Cookies vegan?
Absolutely! Just swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and stick to maple syrup instead of honey. The cookies will turn out just as tasty and still have that dreamy, soft texture.
Do I have to use almond flour, or can I substitute something else?
Almond flour gives these cookies their tender crumb and nutty flavor, but if you’re out, oat flour or all-purpose gluten-free flour can work in a pinch. Start with the same amount and watch the consistency—add a bit more if the dough feels too wet.
Can I use canned sweet potato puree instead of fresh?
You sure can! Just make sure you use pure sweet potato puree (not pie filling) and drain off any excess liquid. Canned works perfectly for saving time and keeping your Cinnamon Sweet Potato Breakfast Cookies quick and easy.
Are these cookies sweet enough for kids?
Kids tend to love them! The maple syrup or honey adds just the right amount of natural sweetness without being over the top, and the optional add-ins like raisins or chocolate chips make them extra fun for little eaters.
Is it possible to double the recipe?
Definitely—these cookies are made for sharing! Just double all the ingredients and bake in batches as needed. They store and freeze well, so you’ll love having extra on hand for busy mornings or snack emergencies.
Final Thoughts
If you’re looking for a homemade treat that feels nurturing, nourishing, and a little bit special, you’ve found it. Give these Cinnamon Sweet Potato Breakfast Cookies a try—I have a feeling they’ll become your new favorite way to sweeten up breakfast or snack time!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cinnamon Sweet Potato Breakfast Cookies are a delightful and wholesome treat that is perfect for breakfast or a healthy snack. Packed with nutritious ingredients like sweet potato, oats, and nuts, these cookies are gluten-free and naturally sweetened. The warm flavors of cinnamon and nutmeg make them a comforting choice any time of day.
Ingredients
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 1/3 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/4 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Add-Ins:
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine mashed sweet potato, maple syrup, almond butter, egg, and vanilla extract until smooth.
- Add dry ingredients: Mix in oats, almond flour, cinnamon, nutmeg, salt, and baking soda until well combined.
- Include optional add-ins: Fold in raisins and nuts if desired.
- Bake: Scoop dough onto baking sheet, flatten slightly, and bake for 12–14 minutes until golden.
- Cool and enjoy: Let cookies cool on the sheet before transferring to a wire rack to cool completely.
Notes
- These cookies are naturally sweetened and perfect for quick breakfasts or snacks.
- Store in an airtight container for up to 4 days or freeze for longer shelf life.
- For a vegan option, substitute the egg with a flax egg.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 6g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
