Cinnamon Sweet Potato Breakfast Cookies

These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and packed with wholesome ingredients like sweet potatoes, oats, and cinnamon. Naturally sweetened with maple syrup, they make for a perfect healthy snack or breakfast on-the-go. Enjoy these nutritious cookies any time of day without the guilt!

Why You’ll Love This Recipe

These breakfast cookies are not only delicious but also incredibly nutritious. Made with wholesome ingredients like sweet potatoes, oats, and nuts, they provide a satisfying balance of fiber, protein, and healthy fats. The natural sweetness from maple syrup or honey adds just the right amount of sweetness without being overwhelming. Perfectly spiced with cinnamon and nutmeg, these cookies are soft, chewy, and packed with flavor. Whether you’re enjoying them for breakfast, as a snack, or paired with a hot cup of coffee or tea, these cookies are sure to be a hit!

Ingredients

• 1 cup mashed sweet potato (about 1 medium, cooked & mashed)

• 1 ½ cups rolled oats

• ½ cup almond flour (or regular flour)

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp baking soda

• ¼ tsp salt

• ⅓ cup maple syrup or honey

• 1 egg

• 2 tbsp melted coconut oil or butter

• 1 tsp vanilla extract

• ⅓ cup chopped pecans or walnuts (optional)

• ⅓ cup raisins or dried cranberries (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients:

In a large bowl, combine mashed sweet potato, egg, maple syrup, coconut oil (or butter), and vanilla extract. Stir well to combine.

3. Add Dry Ingredients:

Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. If using, fold in the chopped nuts and raisins (or dried cranberries).

4. Scoop & Shape:

Scoop about 2 tablespoons of dough per cookie and place it onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers.

5. Bake:

Bake for 12-15 minutes, or until the cookies are set and golden underneath.

6. Cool:

Allow the cookies to cool completely on the baking sheet. They will firm up as they cool.

Perfect for:

• Breakfast-on-the-go

• Afternoon snack

• Kids’ lunches

• Pairing with coffee or tea

Servings and Timing

• Servings: 12 cookies

• Prep Time: 10 minutes

• Cooking Time: 12-15 minutes

• Total Time: 22-25 minutes

Variations

• Add Seeds: For extra crunch and nutrition, add chia seeds, flax seeds, or sunflower seeds to the dough.

• Spice It Up: If you enjoy a stronger spice flavor, increase the cinnamon or add a pinch of ground ginger for a warm, cozy kick.

• Make Them Vegan: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the egg and substitute the butter with coconut oil.

• Chocolate Version: Stir in some dark chocolate chips for a sweet, decadent touch.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, keep them in the fridge for up to a week.

• Freezing: These cookies freeze well! Place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.

• Reheating: To enjoy them warm, heat the cookies in the microwave for 10-15 seconds, or in the oven at 350°F for 5-7 minutes.

FAQs

1. Can I use canned sweet potato instead of fresh?

Yes, canned sweet potato works well, just make sure it’s plain with no added sugar or spices.

2. Can I use a different type of flour?

Yes, you can substitute the almond flour with oat flour, whole wheat flour, or regular all-purpose flour.

3. Can I make these cookies gluten-free?

Yes, by using gluten-free rolled oats and a gluten-free flour blend instead of almond flour, you can make these cookies gluten-free.

4. How do I make sure the cookies hold together?

The sweet potato acts as a binder in this recipe, and the oats give them structure. If your dough seems too wet, add a bit more almond flour or oats to help the dough firm up.

5. Can I skip the nuts and dried fruit?

Absolutely! You can make these cookies with just the basic dough or add other mix-ins like coconut flakes or seeds if you prefer.

6. Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough in advance and store it in the fridge for up to 2 days before baking.

7. How do I know when the cookies are done?

The cookies are done when they are set, golden underneath, and slightly firm to the touch. They will firm up further as they cool.

8. Can I use maple syrup instead of honey?

Yes, you can substitute maple syrup with honey or agave syrup if preferred.

9. Can I make these cookies without an egg?

Yes, you can substitute the egg with a flax egg or chia egg to make these cookies egg-free.

10. How can I make these cookies sweeter?

You can increase the amount of maple syrup or honey slightly or add a little extra sweetener like stevia or coconut sugar to taste.

Conclusion

These Cinnamon Sweet Potato Breakfast Cookies are a healthy, flavorful way to start your day or enjoy as a snack. Packed with nutrients, naturally sweetened, and wonderfully spiced with cinnamon and nutmeg, these cookies are soft, chewy, and incredibly satisfying. With endless possibilities for variations, you can easily customize these cookies to suit your taste. They’re the perfect guilt-free indulgence any time you need a quick bite!

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