Warm, cozy, and just a little bit sweet, this Cinnamon Sweet Potato Breakfast Cookies Recipe is the ultimate morning treat that feels both indulgent and wholesome. Each bite brings together the natural sweetness of mashed sweet potatoes, the earthiness of oats and almond flour, and a comforting whisper of cinnamon to start your day on a bright and nourishing note. These cookies are as easy to make as they are delicious, perfect for busy mornings or a grab-and-go snack that feels like a morning hug in cookie form.
Ingredients You’ll Need
The magic behind these Cinnamon Sweet Potato Breakfast Cookies Recipe lies in its simple, whole ingredients. Each element is essential, lending a unique flavor, texture, or sweetness that makes the final cookies irresistible.
- 1 large sweet potato, mashed: Provides natural sweetness, moisture, and beautiful color.
- 1 cup rolled oats: Adds hearty texture and a bit of chewiness to balance the softness.
- 1/2 cup almond flour: Gives a tender crumb and a subtle nutty flavor.
- 1/4 cup maple syrup: A natural sweetener that deepens the overall flavor profile.
- 1/2 teaspoon cinnamon: Infuses warming spice that defines the cookies.
- 1/4 teaspoon baking soda: Helps the cookies rise slightly and stay light.
- 1/4 teaspoon vanilla extract: Adds a lovely aromatic depth.
- Pinch of salt: Balances the sweetness and intensifies the flavors.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheet
Start by setting your oven to 350°F (175°C). While it warms up, line a baking sheet with parchment paper – this ensures your cookies won’t stick and makes clean-up a breeze.
Step 2: Mix All Ingredients Together
In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Stir until everything is evenly incorporated and you get a thick, slightly sticky dough bursting with cozy cinnamon scent.
Step 3: Form Cookie Dough onto the Sheet
Using a spoon or cookie scoop, drop spoonfuls of the dough onto your prepared sheet. Flatten each cookie gently with the back of the spoon – not too thin, as you want these to stay soft and chewy in the middle.
Step 4: Bake Until Golden and Set
Pop the tray into the oven and bake for 12 to 15 minutes. The edges should turn golden brown, and the cookies will feel set but tender. Keep an eye so they don’t overbake and dry out.
Step 5: Cool Before Enjoying
Once baked, remove the cookies and let them cool on the baking sheet for a few minutes. This step helps them firm up just slightly and makes them easier to handle without breaking apart. Then, dig in!
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
Sprinkle a little extra cinnamon or chopped nuts on top for added texture and a beautiful presentation. A light drizzle of maple syrup or a dollop of Greek yogurt on the side pairs wonderfully.
Side Dishes
These cookies work perfectly alongside fresh fruit like sliced apples, berries, or a crisp apple cider. They also complement a warm cup of coffee, chai tea, or a glass of almond milk for a balanced breakfast.
Creative Ways to Present
For a fun twist, sandwich the cookies with cream cheese or nut butter to make mini breakfast sandwiches. Alternatively, crumble them over oatmeal or yogurt bowls for an added cinnamon-spiced crunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to three days. This keeps them soft and ready to enjoy without losing moisture.
Freezing
If you want to prepare a batch ahead of time, these breakfast cookies freeze beautifully. Place them in a single layer on a tray, freeze until solid, then transfer to a freezer-safe bag or box for up to two months.
Reheating
To enjoy frozen or stored cookies, simply warm them in a toaster oven or microwave for 20-30 seconds. This will bring back that fresh-baked softness and enhance the cinnamon aroma.
FAQs
Can I use regular flour instead of almond flour?
Absolutely! You can substitute almond flour with whole wheat or all-purpose flour. Just keep in mind the texture might be a bit less tender and the flavor less nutty.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free rolled oats and almond flour, this Cinnamon Sweet Potato Breakfast Cookies Recipe is a delicious gluten-free choice.
Can I add any mix-ins like nuts or chocolate chips?
Definitely! Chopped walnuts, pecans, or dark chocolate chips make fantastic additions that add more texture and flavor to your cookies.
How sweet are these cookies?
They have a gentle, natural sweetness from the sweet potato and maple syrup, not overly sugary. You can adjust the maple syrup amount if you prefer a sweeter treat.
Can I make these cookies vegan?
Yes! This recipe is naturally vegan since it doesn’t include eggs or dairy. Just be sure your maple syrup and vanilla extract are pure and vegan-friendly.
Final Thoughts
There is something truly comforting about starting your day with the subtle sweetness and warm spice of this Cinnamon Sweet Potato Breakfast Cookies Recipe. It’s a recipe that blends nourishment with indulgence in the simplest, most delicious way. Whether you’re feeding a family or just treating yourself, these cookies are an easy go-to that feels like a little morning celebration in every bite. Give them a try—you might just find your new favorite breakfast ritual!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Made with mashed sweet potato, rolled oats, and almond flour, they offer a naturally sweet and cinnamon-spiced flavor. Sweetened lightly with maple syrup and baked to a golden brown, these cookies are both nutritious and satisfying, perfect for a quick breakfast or a healthy snack.
Ingredients
Cookies
- 1 large sweet potato, mashed
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Prepare Dough: In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Mix thoroughly until all the ingredients are well incorporated into a uniform dough.
- Form Cookies: Using a spoon, scoop portions of the dough onto the prepared baking sheet, spacing them evenly. Flatten each cookie slightly with the back of the spoon to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until they turn golden brown on the edges and are set.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer to a wire rack to cool completely before serving for the best texture.
Notes
- You can substitute almond flour with oat flour for a different texture.
- For added crunch, consider mixing in chopped nuts or seeds.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies are naturally gluten-free if using certified gluten-free oats.
- Ensure the sweet potato is well mashed for a smoother cookie texture.
