Cinnamon Sweet Potato Breakfast Cookies Recipe
Get ready to fall head over heels for these Cinnamon Sweet Potato Breakfast Cookies, the perfect answer to busy mornings, snack attacks, or simply indulging your sweet tooth without a drop of guilt. Packed with wholesome ingredients and warm spice, these cookies blend the creaminess of sweet potato, the heartiness of oats, and an irresistible touch of cinnamon. They’re naturally sweetened, full of fiber, and delightfully chewy—ideal for meal preppers, breakfast lovers, and cookie enthusiasts alike. Whether you enjoy them with coffee, pack them for lunch, or savor as an after-dinner treat, Cinnamon Sweet Potato Breakfast Cookies are destined to be your new go-to.
Ingredients You’ll Need
Whipping up a batch of these cookies is incredibly simple, and you might already have most of the essentials in your pantry! Each ingredient pulls its weight, bringing flavor, texture, and color; together, they create a cookie that feels both indulgent and nourishing.
- Mashed sweet potato: Adds moistness and natural sweetness, making these cookies tender and nutrient-rich.
- Old-fashioned rolled oats: The backbone of our cookies, giving them chewiness and hearty texture with each bite.
- Almond flour: For a soft and slightly nutty base, plus it keeps things gluten-free and light.
- Natural peanut butter or almond butter: Binds the dough and delivers a satisfyingly rich, nutty undertone.
- Pure maple syrup: Brings a gentle, earthy sweetness that makes the flavors pop without refined sugar.
- Ground cinnamon: The star spice that wraps every cookie in cozy flavor and warmth.
- Ground nutmeg: A pinch gives subtle depth and bakery-style aroma.
- Vanilla extract: Rounds out the flavors for that classic, homey cookie taste.
- Baking powder: Helps the cookies puff ever-so-slightly for a tender crumb.
- Salt: Just enough to balance and enhance all the lovely sweetness.
- Chopped walnuts or pecans (optional): For extra crunch and a nutty boost, though these cookies are fabulous without them too.
- Raisins or mini chocolate chips (optional): Stir in your favorite for bursts of sweetness or a hint of chocolatey goodness.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Preheat and Prep
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, which guarantees your Cinnamon Sweet Potato Breakfast Cookies will lift right off without any sticking or mess—plus it makes cleanup a breeze!
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, nut or peanut butter of your choice, maple syrup, and vanilla extract. Stir this up until everything is perfectly smooth and creamy. This mixture creates the flavorful, moist foundation for each cookie.
Step 3: Add Dry Ingredients
To the same bowl, add the rolled oats, almond flour, baking powder, ground cinnamon, ground nutmeg, and salt. Mix thoroughly—you’ll see a thick dough form, studded with oats and warming spices. The aroma is heavenly right from the bowl!
Step 4: Fold in Extras
If you love a bit of texture or extra flavor, gently fold in any chopped nuts, raisins, or mini chocolate chips you like. This is your moment to make the Cinnamon Sweet Potato Breakfast Cookies uniquely yours—don’t hold back!
Step 5: Shape and Bake
Scoop about 2 tablespoons of dough for each cookie and set them on your prepared baking sheet. Flatten each slightly with the back of a spoon or your fingers—they won’t spread too much on their own. Slide the tray into the oven and bake for 12 to 15 minutes, until the edges are lightly golden and the centers look set.
Step 6: Cool Before Enjoying
Let your cookies cool on the baking pan for about 5 minutes before transferring to a wire rack. This rest time lets them firm up a bit, concentrating all those tasty flavors and ensuring the perfect chewy texture.
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
A light dusting of cinnamon or a quick drizzle of extra nut butter on top can take Cinnamon Sweet Potato Breakfast Cookies from lovely to irresistible. For a fancier touch, try a sprinkle of sea salt flakes or a pouf of powdered sugar—simple upgrades that make every bite feel special.
Side Dishes
Pair these cookies with a steaming mug of coffee or spicy chai for a cozy breakfast that’ll have you starting your day on the right foot. They also go beautifully alongside Greek yogurt and fresh fruit for a more filling morning spread or with a smoothie for an on-the-go situation.
Creative Ways to Present
Stack a few Cinnamon Sweet Potato Breakfast Cookies and wrap them with twine for a grab-and-go snack pack, or pile them high in a rustic basket for brunch gatherings. For something fun, use the cookies as a base for ice cream sandwiches—perfect for a wholesome dessert twist!
Make Ahead and Storage
Storing Leftovers
Keep leftover Cinnamon Sweet Potato Breakfast Cookies in an airtight container at room temperature for up to four days. They stay wonderfully soft and flavorful, making them a grab-and-go treat throughout the week.
Freezing
If you’d like to stash some away, these cookies freeze perfectly! Place them in a single layer in a freezer-safe bag or container. They’ll keep their flavor and texture for up to three months—ideal for meal prep or whenever a craving strikes.
Reheating
To bring back that fresh-from-the-oven magic, pop a frozen or refrigerated cookie in the microwave for 10–15 seconds. You’ll love how the warm aroma of cinnamon fills your kitchen all over again.
FAQs
Can I use canned sweet potato instead of homemade mash?
Absolutely! Just make sure it’s pure sweet potato without added sugar or spices. Canned sweet potato saves time and works beautifully in the Cinnamon Sweet Potato Breakfast Cookies.
What can I use instead of almond flour?
No almond flour? No problem! Oat flour or even all-purpose flour makes a great swap. Each will create a slightly different texture but will still yield delicious results.
Are these cookies gluten-free and vegan?
Yes! When you use certified gluten-free oats and dairy-free nut butter, these Cinnamon Sweet Potato Breakfast Cookies are naturally gluten-free, dairy-free, and vegan-friendly.
How do I make the cookies nut-free?
Replace the almond flour with oat flour and use sunflower seed butter or tahini instead of peanut or almond butter for a completely nut-free version that’s just as tasty!
Can I double the recipe?
Definitely! Just double all the ingredients and bake in batches as needed. These cookies are super freezer-friendly, so don’t worry about making extra.
Final Thoughts
If you’re searching for a breakfast treat that’s easy, nourishing, and unforgettably delicious, give Cinnamon Sweet Potato Breakfast Cookies a try. Each bite is pure comfort, perfect for brightening your morning and keeping your snack game strong—so grab your mixing bowl and get baking!
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 treat that is perfect for breakfast or as a snack. Packed with wholesome ingredients like sweet potato, oats, and nut butter, these cookies are easy to make and even easier to enjoy. The warm flavors of cinnamon and nutmeg combined with the natural sweetness of maple syrup make these cookies a must-try for anyone looking for a tasty and healthy treat.
Ingredients
Sweet Potato Mixture:
- 1 cup mashed sweet potato (cooked and cooled)
- 1/2 cup almond flour
- 1/4 cup natural peanut butter or almond butter
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups old-fashioned rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-Ins (Optional):
- 1/3 cup chopped walnuts or pecans
- 1/3 cup raisins or mini chocolate chips
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 mixing bowl, combine the mashed sweet potato, peanut butter, maple syrup, and vanilla extract. Stir until smooth.
- Add dry ingredients: Add the oats, almond flour, baking powder, cinnamon, nutmeg, and salt. Mix until a thick dough forms.
- Include add-ins: Fold in nuts and raisins or chocolate chips if using.
- Shape and bake: Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet. Flatten each cookie slightly and bake for 12–15 minutes until golden.
- Cool and enjoy: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- These cookies are naturally sweetened and perfect for a quick breakfast or snack.
- Store in an airtight container for up to 4 days or freeze for longer freshness.
- You can substitute almond flour with oat flour or all-purpose flour if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
