If you’re searching for a delicious and wholesome way to start your morning (or boost your afternoon), these Cinnamon Sweet Potato Breakfast Cookies are about to win you over. Packed with cozy spices, naturally sweetened with maple syrup and sweet potato, and dotted with crunchy nuts and chewy dried fruit, these cookies put every other breakfast treat to shame. Imagine your kitchen filled with the warm scent of cinnamon while these hearty bites bake to golden perfection — and best of all, they’re as nourishing as they are satisfying. Whether you’re eating them on the go or sharing with friends over coffee, these cookies will quickly become a staple in your kitchen.
Ingredients You’ll Need
The ingredient list for these Cinnamon Sweet Potato Breakfast Cookies is blissfully straightforward, but each one plays a crucial role in creating the perfect texture, flavor, and pretty orange hue. Pull these pantry staples together and see how the magic happens!
- Mashed cooked sweet potato (1 cup): Adds natural sweetness, moisture, and a beautiful golden color to every cookie.
- Old-fashioned rolled oats (2 cups): Provide classic heartiness and a chewy bite — the foundation of our cookie.
- Almond flour (1/2 cup): Gives each cookie a tender crumb and a boost of nutty richness; perfect for gluten-free baking.
- Ground flaxseed (1/4 cup): Packs in fiber and helps bind the cookies together, all while adding a subtle nutty flavor.
- Baking soda (1/2 teaspoon): Delivers the lightness you need for a pleasingly soft texture.
- Ground cinnamon (1 teaspoon): The star spice of the show — don’t skimp! It’s the cozy aroma and flavor that makes these breakfast cookies shine.
- Ground nutmeg (1/2 teaspoon): Lends a gentle depth that plays so well alongside the cinnamon and sweet potato.
- Salt (1/4 teaspoon): Just enough to make all the flavors pop and balance out the sweetness.
- Maple syrup (1/4 cup): For gentle, earthy sweetness without refined sugar. Real maple syrup makes a difference!
- Almond butter (1/4 cup): Adds healthy fats, flavor, and helps keep the cookies soft and tender. You can substitute peanut butter, too.
- Vanilla extract (1 teaspoon): That touch of vanilla ties everything together with irresistible bakery scent and taste.
- Chopped walnuts or pecans (1/4 cup): Their crunch adds so much to the texture — use your favorite or a mix!
- Dried cranberries or raisins (1/4 cup): Pockets of chewy sweetness in every bite; a wonderful contrast to the spiced cookie base.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prepare Your Oven and Baking Sheet
Get things started by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep the cookies from sticking and to make cleanup a breeze. This little bit of prep means your cookies will slide right off and bake evenly — a simple step with big rewards!
Step 2: Stir Together Wet Ingredients
In a large mixing bowl, add the mashed sweet potato, maple syrup, almond butter, and vanilla extract. Grab a sturdy spoon or spatula and blend everything together until you have a creamy, even mixture. This step ensures that all the natural sweetness and moisture are spread throughout every cookie, setting you up for success.
Step 3: Add the Dry Ingredients
Sprinkle in the rolled oats, almond flour, ground flaxseed, baking soda, ground cinnamon, ground nutmeg, and salt. Stir well, making sure no dry pockets remain. You’ll see the mixture come together into a soft, workable dough with flecks of oats and spices peeking out — that’s how you know you’re on the right track.
Step 4: Fold in the Mix-Ins
Gently fold in the chopped nuts and dried cranberries (or raisins), distributing them as evenly as possible. These add-ins give Cinnamon Sweet Potato Breakfast Cookies their irresistible contrast: satisfying crunch and just the right touch of sweetness in every bite.
Step 5: Portion and Flatten the Dough
Scoop out tablespoon-sized portions of dough and place them onto your prepared baking sheet, leaving a little space between each one. Use the back of a spoon to gently flatten them — this helps the cookies bake evenly and gives them that classic “breakfast cookie” look. Don’t worry about perfection; rustic is beautiful here!
Step 6: Bake and Cool
Pop the tray in the oven and bake for 12 to 15 minutes. The cookies are ready when the edges are set and just beginning to turn golden. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This brief rest lets them finish setting up without drying out, so you get the best texture possible from your Cinnamon Sweet Potato Breakfast Cookies.
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
For a little extra flair, sprinkle the warm cookies with a pinch of cinnamon sugar or drizzle with a bit of maple syrup. A dusting of finely chopped nuts also adds crunch and visual appeal — making every bite (and every photo) look irresistible.
Side Dishes
Pair these breakfast cookies with a big mug of hot coffee, creamy chai, or a tall glass of cold almond milk. If you want something more substantial, serve them alongside a bowl of Greek yogurt and fresh berries for the ultimate comforting breakfast spread.
Creative Ways to Present
Layer the cookies in a basket lined with a pretty cloth for a brunch table centerpiece, or wrap a few in wax paper and tuck them in lunchboxes. For guests, stack cookies on a tiered cake stand for an inviting self-serve treat that looks just as cheerful as it tastes. Cinnamon Sweet Potato Breakfast Cookies are also wonderful as a little favor at the end of family brunches!
Make Ahead and Storage
Storing Leftovers
Keep your Cinnamon Sweet Potato Breakfast Cookies fresh by storing them in an airtight container at room temperature for up to three days. For a bit more longevity, refrigerate them for up to a week — just keep the lid sealed tight so they don’t dry out.
Freezing
If you want to keep a stash for busy mornings, these cookies freeze beautifully. Let any baked cookies cool completely, then transfer them to a freezer-safe container or zip-top bag. They’ll keep well in the freezer for up to three months. To prevent sticking, separate layers with parchment paper.
Reheating
In a hurry? You can eat these cookies straight from the fridge, but if you love that just-baked warmth, pop one in the microwave for 10 to 15 seconds or reheat a batch in a low oven (about 300°F) for 5 minutes. The sweet potato and almond butter keep them soft and moist even after reheating.
FAQs
Can I make Cinnamon Sweet Potato Breakfast Cookies nut-free?
Absolutely! Simply swap the almond butter for sunflower seed butter and leave out the nuts. The cookies will still be flavorful, chewy, and perfectly delicious for anyone with nut allergies.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, the recipe is entirely gluten-free. Almond flour keeps things tender without any wheat, making these cookies suitable for a wide variety of dietary needs.
What’s the best way to mash sweet potatoes?
Cook the sweet potato until very soft (either roast, steam, or microwave), then use a fork, potato masher, or even a blender for ultra-smooth results. You want a lump-free, creamy mash for the best texture in your Cinnamon Sweet Potato Breakfast Cookies.
Can I use honey instead of maple syrup?
If you don’t have maple syrup on hand, honey can be used as a direct substitute. It will add a slightly different flavor, but the cookies will still be sweet and delightful. Just keep in mind honey is not vegan, if that matters for your diet.
How can I add extra protein?
Mixing in a scoop of your favorite vanilla or unflavored protein powder (replace an equal amount of almond flour) can bump up the protein content. You can also add more nuts or seeds to make these Cinnamon Sweet Potato Breakfast Cookies even more satisfying.
Final Thoughts
I can’t wait for you to experience the cinnamon-kissed magic of these Cinnamon Sweet Potato Breakfast Cookies. Whether you eat them for breakfast, as a snack, or as a little treat with your afternoon coffee, they truly deliver on cozy flavor and feel-good ingredients. Whip up a batch and let me know how you like them — I have a feeling they’ll quickly become part of your breakfast repertoire!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian, Dairy-Free, Gluten-Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are a nutritious and delicious way to start your day. Packed with wholesome ingredients, these cookies are perfect for breakfast or a satisfying snack.
Ingredients
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 1/4 cup maple syrup
- 1/4 cup almond butter
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 cups old-fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Mix-Ins:
- 1/4 cup chopped walnuts or pecans
- 1/4 cup dried cranberries or raisins
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, stir together the mashed sweet potato, maple syrup, almond butter, and vanilla until smooth.
- Add dry ingredients: Add the oats, almond flour, flaxseed, baking soda, cinnamon, nutmeg, and salt. Mix until well combined.
- Include mix-ins: Fold in the nuts and dried fruit.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flatten gently, and bake for 12 to 15 minutes until set.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute peanut butter for almond butter if preferred.
- For a nut-free version, use sunflower seed butter and omit the nuts.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
