Cinnamon Sweet Potato Breakfast Cookies Recipe
If you’re hunting for a breakfast that’s as nourishing as it is irresistible, let me introduce you to Cinnamon Sweet Potato Breakfast Cookies—a recipe that seamlessly weaves warm, autumnal spices together with earthy sweet potato, turning your first meal of the day into an absolute treat. Imagine soft, chewy bites, packed with all the comfort of homemade cookies, balanced by nutty oats and just enough natural sweetness. These cookies aren’t just good for mornings; you’ll crave them as a snack, lunchbox hero, or afternoon pick-me-up. Trust me, this might just become your new favorite way to start the day.
Ingredients You’ll Need
You won’t find a mile-long grocery list here—just a handful of wholesome basics that come together in perfect harmony. Each ingredient offers something special, from creamy texture to cozy flavor or a pop of color, making these Cinnamon Sweet Potato Breakfast Cookies both delicious and beautifully simple.
- Mashed cooked sweet potato: Adds natural sweetness and an irresistibly moist, tender crumb—make sure it’s smooth and cooled for best results.
- Old-fashioned rolled oats: Provide hearty texture and plenty of fiber, keeping these cookies satisfyingly chewy.
- Almond flour: Keeps things light and gluten-free, while adding subtle nuttiness and extra moisture.
- Nut butter (almond or peanut): Binds the dough together and delivers creamy plant-based richness—choose your favorite for a personal touch.
- Maple syrup or honey: Brings a gentle sweetness and that classic breakfast vibe; opt for pure maple syrup for a deeper flavor.
- Ground cinnamon: The star spice, infusing every bite with cozy, familiar warmth—don’t skimp here!
- Ground ginger: Lends subtle, zingy heat and pairs beautifully with cinnamon and sweet potato.
- Vanilla extract: Enhances all the other flavors and adds that irresistible cookie aroma.
- Salt: Just a touch, but it makes every flavor pop and balances out the sweetness.
- Chopped walnuts or pecans (optional): Fold them in for delicious crunch and extra nutrition.
- Dried cranberries or raisins (optional): Little bursts of tart-sweet flavor and lovely color—your secret weapon for crowd-pleasing cookies.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prep Your Baking Tray and Preheat
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This little bit of effort means zero sticking and super easy cleanup. Have all your ingredients measured and ready—these Cinnamon Sweet Potato Breakfast Cookies come together quickly!
Step 2: Mix Wet Ingredients
In a large bowl, scoop in the mashed sweet potato, nut butter, maple syrup, and vanilla extract. Stir it all together until the mixture looks creamy and cohesive. This step is your foundation for perfectly moist, flavorful cookies.
Step 3: Add Dry Ingredients
Into the same bowl, toss in your oats, almond flour, ground cinnamon, ground ginger, and salt. Stir until everything is well blended—the oats should be evenly distributed, and the dough will look thick and a little sticky, which is exactly what you want.
Step 4: Fold in Optional Add-ins
If you love a little crunch or want to boost the flavor, gently fold in the chopped nuts and dried fruit at this point. They add a lovely pop of texture and make each cookie unique.
Step 5: Shape and Bake
Using a heaping tablespoon (or a cookie scoop, if you have one), drop mounds of dough onto the prepared baking sheet, spacing them about an inch apart. Use the back of your spoon or your fingers to flatten them slightly—they won’t spread much as they bake. Slide the tray into the oven and bake for 14 to 16 minutes, until the cookies are set and the edges turn just golden.
Step 6: Cool and Enjoy
Let the cookies sit on the baking sheet for five minutes to firm up, then transfer them to a wire rack to cool completely. This step makes sure every Cinnamon Sweet Potato Breakfast Cookie has that signature tender-and-chewy texture you’ll adore.
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
A simple dusting of cinnamon or a drizzle of warm nut butter right before serving adds a gorgeous finish and amps up that inviting, breakfasty aroma. For a pretty touch, you can even sprinkle a few extra chopped nuts or dried cranberries on top just before the cookies cool completely.
Side Dishes
To round out your breakfast, try pairing these Cinnamon Sweet Potato Breakfast Cookies with creamy Greek yogurt, a fresh fruit salad, or your morning cup of coffee or tea. The balanced flavors play so well with bright citrus, berries, or a dollop of nutty yogurt—perfect for a complete, energizing meal.
Creative Ways to Present
Serve these cookies on a wooden board with an assortment of fresh fruit, or pack them in parchment for an on-the-go breakfast picnic. Stack several cookies in a mason jar with a ribbon for an adorable edible gift. For brunch gatherings, arrange them on a platter with an assortment of other breakfast favorites—guaranteed to impress any guest.
Make Ahead and Storage
Storing Leftovers
Cool your Cinnamon Sweet Potato Breakfast Cookies completely before transferring to an airtight container. They’ll keep well at room temperature for up to three days, or store them in the fridge to enjoy all week long. The flavors actually continue to meld and deepen the next day—a real treat!
Freezing
Yes, these cookies freeze beautifully! Place cooled cookies in a zip-top bag or airtight container, making sure to separate layers with parchment paper. They’ll keep in the freezer for up to three months. Defrost overnight in the fridge or at room temperature before serving.
Reheating
If you love warm cookies, simply pop one in the microwave for 10 to 15 seconds, or reheat a batch in a 300°F oven for about 5 minutes. They’ll taste bakery-fresh, with all the comforting flavors and soft texture revived.
FAQs
Can I substitute another flour for almond flour?
If you don’t need these to be gluten-free, you can swap in whole wheat flour or oat flour for almond flour. Keep in mind the texture may be slightly different, but the cookies will still turn out tender and delicious.
How do I cook the sweet potato for this recipe?
The easiest method is to pierce a medium sweet potato and microwave it until tender (about 5-7 minutes), then let it cool slightly before peeling and mashing. You can also roast or steam the sweet potato—all work well, just make sure it’s soft and thoroughly mashed for a smooth dough.
Are Cinnamon Sweet Potato Breakfast Cookies kid-friendly?
Absolutely! These cookies are naturally sweet, soft, and full of hidden nutrition, making them a hit with kids and adults alike. You can even involve little hands in shaping the cookies before baking for a fun kitchen activity.
Can I make these vegan?
Yes, simply use maple syrup instead of honey, and ensure your nut butter and dried fruit are vegan-friendly. The rest of the ingredients are naturally plant-based, so these cookies are easily adaptable for a vegan breakfast treat.
Do I have to use both nuts and dried fruit?
Not at all—consider the nuts and dried fruit as a fun bonus. Leave them out for a classic version, or swap in your own favorites (like sunflower seeds or chopped dates) to make these Cinnamon Sweet Potato Breakfast Cookies truly your own.
Final Thoughts
There’s just something magical about transforming everyday ingredients into Cinnamon Sweet Potato Breakfast Cookies that feel both nourishing and indulgent. I hope you give these a try—they might just become your morning staple or your new favorite snack any time of day!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Cinnamon Sweet Potato Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like sweet potato, oats, and nut butter, these cookies are perfect for a quick breakfast or snack on the go. They are gluten-free, naturally sweetened, and full of cozy cinnamon flavor.
Ingredients
Mashed Sweet Potato:
1 cup
Old-Fashioned Rolled Oats:
1 1/2 cups
Almond Flour:
1/2 cup
Nut Butter (Almond or Peanut):
1/4 cup
Maple Syrup or Honey:
1/4 cup
Ground Cinnamon:
1 teaspoon
Ground Ginger:
1/2 teaspoon
Vanilla Extract:
1/2 teaspoon
Salt:
1/4 teaspoon
Chopped Walnuts or Pecans (Optional):
1/4 cup
Dried Cranberries or Raisins (Optional):
1/4 cup
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, and vanilla extract. Mix until smooth.
- Add dry ingredients: Add the oats, almond flour, cinnamon, ginger, and salt. Stir until well combined.
- Fold in nuts and fruit: Fold in nuts and dried fruit if using.
- Form cookies: Scoop the dough into heaping tablespoon-sized portions and place on the prepared baking sheet. Flatten slightly.
- Bake: Bake for 14–16 minutes until golden.
- Cool: Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies are soft, naturally sweetened, and great for meal prep.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
