If you love a cozy, wholesome breakfast that feels special but requires zero fuss, you simply have to try these Cinnamon Sweet Potato Breakfast Cookies. Filled with warm spices, naturally sweetened, and bursting with chewy oats and sweet potato, they land right at the crossroads between a cookie and a nourishing morning bite. Whether eaten on the go or savored with coffee at sunrise, every bite delivers comfort and pure yumminess.
Ingredients You’ll Need
These Cinnamon Sweet Potato Breakfast Cookies rely on a handful of straightforward ingredients that each play a crucial role. Whether bringing irresistible texture, a hint of natural sweetness, or that beautiful golden color, every ingredient matters. Here’s a closer look at what you’ll need—and why it makes a difference:
- Mashed sweet potato (1 cup): Naturally sweet and creamy, this binds the cookies and gives them their signature moist center.
- Old-fashioned oats (1 1/2 cups): Oats add heartiness and a chewy, satisfying texture to every cookie.
- Almond flour (1/2 cup): This flour keeps the cookies gluten-free and lends a tender, melt-in-your-mouth crumb.
- Nut butter (1/4 cup, almond or peanut): Brings healthy fats and extra flavor while helping everything stick together.
- Maple syrup or honey (1/4 cup): Natural sweetener that plays perfectly with the warmth of cinnamon and the earthiness of sweet potato.
- Large egg (1): Gives structure and just the right amount of lift.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a hint of cozy depth.
- Ground cinnamon (1 teaspoon): Brings that irresistible spiced comfort and blends seamlessly with the sweet potato.
- Ground nutmeg (1/4 teaspoon): Adds extra warmth and a hint of spice that feels oh-so-right with breakfast flavors.
- Baking soda (1/4 teaspoon): Helps these soft cookies spread ever-so-slightly and hold their shape.
- Salt (1/4 teaspoon): Intensifies all those sweet and spiced flavors, never skip it!
- Chopped walnuts or pecans (1/3 cup, optional): A touch of crunch for texture and toasty nutty flavor, if you like.
- Dried cranberries or raisins (1/3 cup, optional): Little bursts of natural sweetness and color that pair beautifully with cinnamon.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prep Your Pan and Preheat
Get started by preheating your oven to 350°F (177°C). Line a baking sheet with parchment paper—trust me, you don’t want any precious cookie bits sticking, and parchment makes for a super-easy cleanup later.
Step 2: Mix the Wet Ingredients
In a large bowl, combine your cooked and cooled mashed sweet potato, nut butter (whichever you fancy!), maple syrup or honey, egg, and vanilla extract. Stir with enthusiasm until you have a creamy, cohesive mixture. This step is what makes your Cinnamon Sweet Potato Breakfast Cookies so moist and flavorful!
Step 3: Add the Dry Ingredients
Add in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Now mix until everything is well combined—no dry patches, just a lovely spiced batter. At this stage, if you’re using nuts and dried fruit, gently fold them in for delightful pockets of crunch and chew.
Step 4: Shape Your Cookies
Use a spoon or cookie scoop to drop generous mounds of dough onto the baking sheet. Press them down gently with the back of the scoop or your fingers so they flatten just a bit. They won’t spread much in the oven, and you want those perfect breakfast-ready rounds!
Step 5: Bake to Perfection
Slide your tray into the oven and bake for 14 to 16 minutes, until the edges are lightly golden and the cookies feel just set in the center. Your kitchen will smell heavenly, thanks to the sweet potato and cinnamon. Let the cookies cool on the pan for 5 minutes before carefully moving them to a wire rack to cool completely—if you can resist sneaking one warm!
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
Garnishing transforms these cozy cookies into something extra delightful. Try a light dusting of cinnamon sugar, a quick drizzle of maple glaze, or even a few extra chopped nuts sprinkled over the top for crunch. If you want your Cinnamon Sweet Potato Breakfast Cookies to really shine, a touch of flaky sea salt finishes them with a gourmet sparkle.
Side Dishes
While these cookies are a dreamy breakfast on their own, they play well with others! Pair them with creamy Greek yogurt and a side of fresh berries for a morning parfait, or serve alongside a steamy mug of chai latte or cold brew. For a brunch buffet, stack Cinnamon Sweet Potato Breakfast Cookies on a festive platter next to hard-boiled eggs and fresh fruit for a balanced, irresistible spread.
Creative Ways to Present
Make breakfast feel like a celebration by stacking the cookies into a tower, tying with kitchen twine, or presenting them in a rustic basket lined with a checkered napkin. You could even pack them into little jars layered with clusters of nuts and dried fruit for a homemade breakfast gift. For meal prepping, tuck each Cinnamon Sweet Potato Breakfast Cookie into parchment sleeves for grab-and-go snacking all week long!
Make Ahead and Storage
Storing Leftovers
These cookies hold up beautifully for days! Store any leftovers in an airtight container at room temperature for up to three days. If your mornings are always busy, you’ll love grabbing a Cinnamon Sweet Potato Breakfast Cookie as you run out the door.
Freezing
Cinnamon Sweet Potato Breakfast Cookies freeze like a dream. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or freezer-safe container. This makes meal planning a no-brainer—just thaw a few overnight and enjoy through the week.
Reheating
To recapture that fresh-from-the-oven texture, pop a cookie in the microwave for about 10–15 seconds, or place it in a low oven for a few minutes. The centers become especially soft and cozy, making every bite as magical as day one.
FAQs
Can I make Cinnamon Sweet Potato Breakfast Cookies vegan?
Absolutely! Just swap the egg for a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for a few minutes) and choose maple syrup over honey for a completely plant-based version. The result is just as tender and flavorful.
Do I need to peel the sweet potato before mashing?
Yes, for the best texture, peel your sweet potato after baking or boiling and before mashing. The peel doesn’t blend well into the cookies and can make them uneven.
What type Breakfast
Old-fashioned rolled oats offer the perfect chewy bite and structure. Quick oats will work in a pinch, but they make the cookies slightly more uniform and less textured.
Can I substitute the almond flour?
You can! Both oat flour or whole wheat pastry flour work well as alternatives. Each brings a slightly different flavor and texture, but the Cinnamon Sweet Potato Breakfast Cookies will still turn out wholesome and delicious.
How can I make the cookies nut-free?
To make these cookies nut-free, simply swap the almond flour for sunflower seed flour and use sunflower seed butter or tahini in place of nut butter. Skip the nuts as a mix-in, and you’ll have an allergy-friendly treat everyone can enjoy!
Final Thoughts
If you’ve been searching for a breakfast treat that feels like a warm hug (but is still sneakily healthy), make Cinnamon Sweet Potato Breakfast Cookies your next bake. They’re just the thing to brighten your morning routine and perfect for sharing with family and friends. Go ahead, give them a try—you might just find a new favorite way to start the day!
PrintCinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
These Cinnamon Sweet Potato Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients like sweet potato, oats, and nut butter, these cookies are perfect for a grab-and-go breakfast or a healthy snack.
Ingredients
Dry Ingredients:
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup mashed sweet potato (cooked and cooled)
- 1/4 cup nut butter (such as almond or peanut butter)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/3 cup chopped walnuts or pecans
- 1/3 cup dried cranberries or raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine the mashed sweet potato, nut butter, maple syrup, egg, and vanilla extract until smooth.
- Add dry ingredients: Mix in oats, almond flour, cinnamon, nutmeg, baking soda, and salt until well combined.
- Optional add-ins: Fold in nuts and dried fruit if using.
- Bake: Drop spoonfuls of dough onto the baking sheet and flatten slightly. Bake for 14–16 minutes until golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Enjoy these cookies as a quick breakfast or a nutritious snack.
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