Cinnamon Sweet Potato Breakfast Cookies Recipe
If your mornings ever need a burst of cozy comfort and hearty energy, these Cinnamon Sweet Potato Breakfast Cookies are the answer! Imagine all the goodness of sweet potato pie transformed into a soft-baked cookie you can proudly eat for breakfast. They’re tender inside, gently spiced, naturally sweetened, and absolutely brimming with feel-good ingredients. Whether you’re prepping for a busy week or just want a nourishing treat to go with your morning coffee, these cookies will win your heart (and your taste buds) every time.
Ingredients You’ll Need
The magic of these Cinnamon Sweet Potato Breakfast Cookies lies in their simple, nutrient-rich ingredients. Each one has a starring role, from the creamy base to the pops of warm spice and sweetness that make these cookies unforgettable.
- Mashed cooked sweet potato: This brings natural sweetness and a dreamy, moist texture — try roasting your sweet potato for the richest flavor.
- Rolled oats: They add a bit of chew and heartiness, making the cookies ultra satisfying and perfect for breakfast.
- Almond flour: Almond flour keeps the cookies tender and gluten free, while adding healthy fats and a subtle nutty taste.
- Nut butter (almond or peanut): A scoop of your favorite nut butter provides richness and helps the dough hold together without eggs or dairy.
- Maple syrup: Natural maple syrup infuses just the right amount of sweetness and a hint of caramel-like depth.
- Ground cinnamon: This is the heart and soul of the cookie’s warm flavor — don’t be shy with your cinnamon!
- Vanilla extract: Vanilla brings a soft, aromatic background, making every bite a little more special.
- Baking powder: Gives the cookies their lightness and lift so they don’t turn out dense.
- Salt: Just a pinch to heighten all the flavors and balance the sweetness.
- Raisins or chopped nuts (optional): For added pops of flavor and texture — stir in your favorites or skip if you prefer simple cookies.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This step ensures your cookies won’t stick and makes cleanup a breeze. While the oven is heating, gather your ingredients and carve out a little space in your kitchen — you’ll be mixing everything in a single bowl for maximum simplicity.
Step 2: Mix Wet Ingredients
In a roomy bowl, mash together the cooked sweet potato, nut butter, maple syrup, and vanilla extract until the mixture is silky smooth. The sweet potato and nut butter will form a thick, creamy base that keeps these cookies tender and satisfying without adding eggs or butter.
Step 3: Add Dry Ingredients
Sprinkle in the oats, almond flour, cinnamon, baking powder, and salt. Gently fold everything together until well combined — don’t overmix, you just want everything to come together into a soft cookie dough. At this stage, you’ll already catch whiffs of that comforting cinnamon aroma.
Step 4: Fold in Extras
If you love a cookie with extra texture, now’s the time to stir in a handful of raisins, chopped walnuts, or pecans. This is totally optional, but it adds even more character to your Cinnamon Sweet Potato Breakfast Cookies.
Step 5: Shape and Bake
Scoop out tablespoon-sized portions of dough and arrange them on your prepared baking sheet. Flatten each one gently with the back of a spoon — they won’t spread much as they bake. Pop them in the oven for 12 to 15 minutes, just until they’re set and have a hint of golden color on the edges.
Step 6: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes to firm up, then transfer them to a wire rack. Cooling is key for that perfect, soft-in-the-center bite. Now all that’s left is to brew your favorite coffee or tea and dig into these warm, spicy-sweet breakfast cookies!
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
While these cookies are delicious straight from the oven, a final flourish never hurts. Try a dusting of cinnamon sugar, a drizzle of almond butter, or a sprinkle of toasted coconut on top before serving. For a little morning decadence, add a dollop of dairy-free yogurt or a quick swoosh of nut butter alongside.
Side Dishes
Pair your Cinnamon Sweet Potato Breakfast Cookies with a bowl of fresh fruit, a smoothie, or a serving of creamy Greek yogurt for a more filling breakfast. They’re also lovely with a hot cup of chai, coffee, or golden turmeric latte for an extra cozy vibe.
Creative Ways to Present
Transform these cookies into a fun brunch idea by turning them into ice cream sandwiches or breakfast cookie “parfaits” layered with yogurt and fruit. For kids (or kids at heart), use cookie cutters to shape the dough before baking. Stack a few cookies, wrap them in parchment, and tie with a ribbon for the sweetest grab-and-go breakfast gift.
Make Ahead and Storage
Storing Leftovers
If you have any cookies left after breakfast, store them in an airtight container at room temperature for up to three days. They’ll stay pillowy and flavorful — perfect for snacking throughout the week.
Freezing
Cinnamon Sweet Potato Breakfast Cookies freeze beautifully. Simply arrange cooled cookies in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag. They’ll keep their taste and texture for up to 2 months; just pull one out whenever you’re in need of a wholesome snack or speedy breakfast.
Reheating
To resurrect that just-baked taste, warm the cookies for a few seconds in the microwave, or pop them in a low oven for a few minutes. This revives the soft texture and freshens all those cozy cinnamon aromas — perfect for a chilly morning treat!
FAQs
Can I use canned sweet potato puree instead of fresh?
Yes, canned sweet potato puree works well in this recipe. Just be sure it’s pure sweet potato, not sweet potato pie filling, to avoid extra sugar and spices. You may need to drain off any excess liquid if it seems runny.
Are these Cinnamon Sweet Potato Breakfast Cookies gluten free?
Absolutely! As long as you use certified gluten free rolled oats, the rest of the ingredients are naturally gluten free and suitable for those avoiding wheat.
Can I substitute another flour for almond flour?
Almond flour keeps these cookies soft and moist. If you need a nut-free version, try using oat flour instead. The texture may vary a bit, but they’ll still be delicious!
What’s the best way to mash the sweet potato?
Roasting your sweet potato until very tender yields the richest flavor and naturally sweet taste. Once cooked and cooled, peel and mash with a fork until completely smooth for the best cookie texture.
How sweet are these cookies?
These cookies are naturally sweetened with maple syrup and sweet potato, so they’re gently sweet but not sugary. If you love a sweeter cookie, feel free to add a couple extra tablespoons of maple syrup or toss in a few chocolate chips.
Final Thoughts
If you’re craving a breakfast that feels a little like dessert, you owe it to yourself to try these Cinnamon Sweet Potato Breakfast Cookies. They’re easy to whip up, nutritious, and loaded with flavor, making them perfect for any day that needs a tasty, healthy head start. Invite a friend, bake a batch, and discover just how good breakfast cookies can be!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Cinnamon Sweet Potato Breakfast Cookies are a delightful and nutritious way to start your day. Packed with wholesome ingredients like sweet potato, oats, and almond flour, these cookies are soft, naturally sweetened, and perfect for a quick breakfast or snack on the go.
Ingredients
Ingredients:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup nut butter (like almond or peanut butter)
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup raisins or chopped nuts (optional)
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 the mashed sweet potato, nut butter, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Stir in the oats, almond flour, cinnamon, baking powder, and salt until well mixed. Fold in raisins or nuts if using.
- Shape and bake: Scoop out tablespoon-sized portions and shape into cookies on the prepared baking sheet. Flatten slightly with the back of a spoon. Bake for 12–15 minutes, or until set and lightly golden.
- Cool and serve: Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These cookies are soft, naturally sweetened, and perfect for grab-and-go breakfasts or snacks.
- 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: 120
- Sugar: 5g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
