If you have a soft spot for warm, cozy flavors in the morning, you’re going to adore this Cinnamon Sweet Potato Breakfast Cookies Recipe. It’s a delightful twist on the classic breakfast cookie, beautifully balancing the natural sweetness of mashed sweet potatoes with fragrant cinnamon and wholesome oats. Each bite feels like a hug, making it the perfect on-the-go treat that’s as nourishing as it is delicious. Trust me, once you try these, they’ll become your new breakfast favorite!
Ingredients You’ll Need
These ingredients are wonderfully simple yet come together to create a cookie that’s chewy, flavorful, and packed with nutritious goodness. Each component plays a special role, from adding moisture to enhancing texture and infusing that irresistible cinnamon aroma.
- 1 cup mashed sweet potato: Naturally sweet and creamy, it keeps the cookies moist and adds a lovely orange hue.
- 1 1/2 cups rolled oats: The hearty base that brings chewiness and fiber into the mix.
- 1/2 cup almond flour: Adds a tender crumb and gluten-free structure.
- 1/4 cup nut butter (almond or peanut): Offers richness and a hint of nuttiness, helping to bind everything together.
- 1/4 cup maple syrup or honey: Sweetens naturally while keeping the cookies soft and flavorful.
- 1 teaspoon cinnamon: The star spice that brings warmth and a comforting aroma.
- 1/2 teaspoon vanilla extract: Enhances sweetness and complements all the flavors.
- 1/4 teaspoon salt: Balances the sweetness and deepens flavor complexity.
- 1/4 teaspoon baking soda: Helps the cookies rise slightly for the perfect texture.
- 1/3 cup chopped walnuts or pecans (optional): Adds crunch and a delightful contrast to the soft dough.
- 1/3 cup dried cranberries or raisins (optional): Brings bursts of tangy sweetness in every bite.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and make cleanup a breeze.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, nut butter, maple syrup or honey, and vanilla extract. Stir until the mixture is smooth and everything is fully blended—this creates a creamy base that will keep your cookies perfectly moist.
Step 3: Add the Dry Ingredients
Next, add the rolled oats, almond flour, cinnamon, salt, and baking soda to the wet mixture. Stir everything together until you have a thick, uniform dough. You’ll notice how all these flavors come alive as you mix!
Step 4: Fold in Nuts and Dried Fruit
If you’re including nuts and dried fruit, gently fold them into the dough now. These add texture and little flavor surprises that make every bite exciting.
Step 5: Shape and Bake Your Cookies
Using about 2 tablespoons of dough for each cookie, scoop onto your prepared baking sheet. Flatten each cookie slightly with your fingers or the back of a spoon so they bake evenly. Place the tray in the oven and bake for 12 to 15 minutes, or until the cookies turn lightly golden and feel set to the touch.
Step 6: Cool and Enjoy
Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. This step is key so the cookies firm up just right and hold together beautifully.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
Enhance the rustic charm of these cookies with a light dusting of cinnamon or a drizzle of melted nut butter on top. A sprinkle of finely chopped nuts adds a fresh crunch and looks inviting on the plate.
Side Dishes
Pair these cookies with a cup of your favorite morning brew—coffee, tea, or even a creamy latte. Fresh fruit or a dollop of Greek yogurt makes for a balanced breakfast that feels indulgent and wholesome.
Creative Ways to Present
For a fun twist, serve these cookies as part of a breakfast parfait by layering crumbled cookies with yogurt and seasonal fruits in a clear glass. They also make wonderful grab-and-go snacks packed in a cute container for busy mornings or afternoon pick-me-ups.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Cinnamon Sweet Potato Breakfast Cookies Recipe, store them in an airtight container at room temperature. They’ll stay fresh and tasty for up to three days, making your mornings easier and more delicious.
Freezing
These cookies freeze beautifully! Place them in a freezer-safe container or bag and freeze for up to three months. When you want a quick breakfast, just pop them out to thaw overnight or enjoy them frozen for a chewy chill.
Reheating
To refresh frozen or refrigerated cookies, warm them in a low oven (about 300°F) for 5 to 7 minutes or microwave for 15 to 20 seconds. This revives their soft texture and brings out the cinnamon aroma anew.
FAQs
Can I substitute sweet potato with pumpkin or squash?
Absolutely! Pumpkin or butternut squash make excellent substitutes and will keep the cookies moist while imparting a slightly different but equally delicious flavor.
Are these cookies vegan?
Yes, as long as you use maple syrup instead of honey and a plant-based nut butter, this recipe is entirely vegan-friendly and perfect for dairy-free diets.
Can I use regular flour instead of almond flour?
Yes, but almond flour gives the cookies a tender crumb and keeps them gluten-free. Using regular flour will change the texture slightly but still result in tasty cookies.
How long do these cookies last?
Stored properly in an airtight container at room temperature, they last up to three days. Refrigerating can extend their life to about a week.
Can I add chocolate chips or other mix-ins?
Definitely! Chocolate chips, shredded coconut, or different nuts are wonderful additions. Feel free to experiment and find your favorite combination.
Final Thoughts
I genuinely hope you find as much joy in making and eating this Cinnamon Sweet Potato Breakfast Cookies Recipe as I do sharing it. It’s a fabulous way to start your day with a warm, wholesome treat that feels like a little bit of magic in every bite. So go ahead—give this recipe a try and make your mornings a whole lot sweeter and more satisfying.
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
These Cinnamon Sweet Potato Breakfast Cookies are a delicious and healthy grab-and-go breakfast option, made with wholesome ingredients like mashed sweet potato, rolled oats, almond flour, and natural sweeteners. They are gluten-free, dairy-free, and vegetarian friendly, perfect for a nutritious start to your day or a satisfying snack.
Ingredients
Wet Ingredients
- 1 cup mashed sweet potato (cooked and cooled)
- 1/4 cup nut butter (such as almond or peanut butter)
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Optional Add-ins
- 1/3 cup chopped walnuts or pecans
- 1/3 cup dried cranberries or raisins
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, nut butter, maple syrup or honey, and vanilla extract. Stir these together until the mixture is smooth and well blended, forming the flavorful base for the cookies.
- Add Dry Ingredients: Add the rolled oats, almond flour, cinnamon, salt, and baking soda to the wet mixture. Mix everything together until a thick dough forms, ensuring all ingredients are evenly incorporated.
- Fold in Optional Ingredients: If using, gently fold in the chopped nuts and dried fruit to add extra texture and flavor to the cookies.
- Shape the Cookies: Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet. Flatten each scoop slightly with your fingers or the back of a spoon to shape them into cookies.
- Bake: Place the baking sheet in the oven and bake the cookies for 12 to 15 minutes, or until they are lightly golden and set in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents breaking.
Notes
- These cookies are naturally sweetened and perfect for a healthy breakfast or snack on the go.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week to maintain freshness.
- For longer storage, freeze the cookies in a sealed container or freezer bag.
- You can substitute maple syrup with honey for a different natural sweetness.
