There’s something undeniably cozy and inviting about biting into a freshly baked Cinnamon Sweet Potato Breakfast Cookie. These cookies are soft, warmly spiced, and naturally sweet, making them the perfect way to start your day or curb those afternoon cravings. Packed with wholesome ingredients like oats, almond flour, and mashed sweet potato, they deliver all the comfort of homemade cookies with a nourishing twist. Whether you’re meal prepping for busy mornings or looking for a healthier snack, you’ll fall in love with these irresistible Cinnamon Sweet Potato Breakfast Cookies.

Cinnamon Sweet Potato Breakfast Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cookies lies in their straightforward, pantry-friendly ingredients. Each one brings its own special flair—contributing to the cookies’ delightful texture, flavor, or nutritional boost. Here’s what you’ll need to whip up a batch of Cinnamon Sweet Potato Breakfast Cookies:

Mashed Sweet Potato: Adds natural sweetness, moisture, and a beautiful orange hue—use freshly cooked and cooled sweet potato for best results.
Old-Fashioned Rolled Oats: Provides hearty texture and fiber, giving the cookies a satisfying bite.
Almond Flour: Lends a tender crumb and keeps the cookies gluten-free while adding a subtle nutty flavor.
Maple Syrup: Naturally sweetens the cookies and brings a warm, caramel-like note.
Almond Butter or Peanut Butter: Offers richness and helps bind the ingredients together—choose your favorite for a personalized flavor twist.
Vanilla Extract: Enhances the overall aroma and depth of flavor.
Ground Cinnamon: The star spice—brings warmth and a hint of sweetness that ties everything together.
Baking Powder: Gives a gentle lift to the cookies, so they aren’t too dense.
Salt: Balances the sweetness and brightens all the flavors.
Nutmeg (optional): Adds a subtle layer of spice if you love a little extra warmth.
Raisins or Dried Cranberries: Provide chewy pockets of sweetness and a pop of color—either works beautifully.
Chopped Walnuts or Pecans: Introduce crunch and a buttery nuttiness that complements the soft cookie base.

How to Make Cinnamon Sweet Potato Breakfast Cookies

Step 1: Prep Your Ingredients and Oven

Before you get started, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and won’t stick. Go ahead and mash your cooked sweet potato until it’s smooth—this will make mixing a breeze and guarantee a consistent texture throughout your Cinnamon Sweet Potato Breakfast Cookies.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the mashed sweet potato, maple syrup, almond butter (or peanut butter), and vanilla extract. Stir these together until the mixture is silky and well blended. This step is where the foundation of flavor and natural sweetness begins!

Step 3: Incorporate the Dry Ingredients

Now, add the oats, almond flour, ground cinnamon, baking powder, salt, and nutmeg (if you’re using it) to the bowl. Mix until everything comes together into a thick, cohesive batter. Don’t worry if it looks a little rustic—these cookies are meant to be hearty and wholesome.

Step 4: Fold in the Add-Ins

Gently fold in the raisins (or dried cranberries) and chopped walnuts (or pecans). These add-ins give your Cinnamon Sweet Potato Breakfast Cookies delightful pops of chewiness and crunch, making each bite interesting and satisfying.

Step 5: Scoop, Shape, and Bake

Using heaping tablespoons of dough, scoop out portions onto your prepared baking sheet. Flatten each mound slightly to form cookie shapes—they won’t spread much during baking. Slide the tray into your preheated oven and bake for 14 to 16 minutes, until the edges turn lightly golden and the centers are set.

Step 6: Cool and Enjoy

Let your cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack. Enjoy them warm for ultimate coziness or at room temperature for a convenient grab-and-go treat.

How to Serve Cinnamon Sweet Potato Breakfast Cookies

Garnishes

For an extra-special touch, try drizzling your cookies with a bit of warm nut butter or a sprinkle of cinnamon sugar. A dusting of powdered sugar can also add a pretty finish, or toss on a few extra chopped nuts for extra crunch and eye appeal.

Side Dishes

Pair your Cinnamon Sweet Potato Breakfast Cookies with a creamy Greek yogurt bowl, fresh fruit salad, or a smoothie for a well-rounded breakfast or snack. They also make a perfect companion to a hot cup of coffee or chai tea for those slow, cozy mornings.

Creative Ways to Present

Stack the cookies in a rustic basket lined with a linen napkin for a brunch table centerpiece, or wrap a few in parchment and tie with twine for thoughtful, edible gifts. For meal-prep, pack the cookies in small containers to make mornings a breeze—your future self will thank you!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your Cinnamon Sweet Potato Breakfast Cookies in an airtight container at room temperature for up to four days. They’ll stay soft and moist, making them just as delicious on day four as they were fresh from the oven.

Freezing

For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep well for up to three months—just let them thaw at room temperature before enjoying.

Reheating

If you love a warm cookie, pop one in the microwave for about 10–15 seconds or heat a batch in a 300°F (150°C) oven for 5 minutes. This brings back that just-baked aroma and soft texture that makes them so irresistible.

FAQs

Can I use canned sweet potato instead of freshly cooked?

Absolutely! Canned sweet potato works well—just make sure it’s plain and unsweetened. Drain any excess liquid before measuring, and your Cinnamon Sweet Potato Breakfast Cookies will turn out great.

Are these cookies suitable for kids?

Yes! These cookies are naturally sweetened and full of wholesome ingredients, making them a fantastic choice for kids’ breakfasts or snacks. You can even swap raisins for mini chocolate chips for a fun twist.

Can I substitute other nut butters?

Definitely. Almond butter and peanut butter are both delicious, but you can also use cashew butter or sunflower seed butter for a nut-free version. Just make sure the butter is creamy and not too dry.

What can I use instead of almond flour?

If you don’t have almond flour, try using oat flour or another gluten-free flour blend. Note that the texture may change slightly, but the Cinnamon Sweet Potato Breakfast Cookies will still be tasty and satisfying.

How do I know when the cookies are done baking?

The cookies are ready when the edges are lightly golden and the centers are set but still a bit soft to the touch. They’ll firm up as they cool, so avoid overbaking for the best texture.

Final Thoughts

There’s no better way to brighten up your morning than with a batch of Cinnamon Sweet Potato Breakfast Cookies. Whether you’re baking for yourself, your family, or to share with friends, these cookies promise comfort, flavor, and wholesome goodness in every bite. Give them a try—you just might find your new favorite breakfast treat!

Cinnamon Sweet Potato Breakfast Cookies Recipe

4.6 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Cinnamon Sweet Potato Breakfast Cookies are a wholesome, delicious way to start your day. Packed with nutrient-rich sweet potatoes, oats, and nuts, they offer a naturally gluten-free and dairy-free option that’s perfect for breakfast or a healthy snack. With warm cinnamon and a touch of maple syrup, these cookies are both comforting and satisfying, making them an ideal grab-and-go treat.

Ingredients

Scale

Main Ingredients

1 cup mashed cooked sweet potato (about 1 medium)
1 1/2 cups old-fashioned rolled oats
1/2 cup almond flour
1/3 cup maple syrup
1/4 cup almond butter or peanut butter
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg (optional)
1/3 cup raisins or dried cranberries
1/4 cup chopped walnuts or pecans

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, maple syrup, almond butter, and vanilla extract. Stir together until the mixture is smooth and evenly blended.
Add Dry Ingredients: Add the rolled oats, almond flour, ground cinnamon, baking powder, salt, and nutmeg to the wet mixture. Stir until a thick, uniform batter forms.
Incorporate Mix-ins: Fold in the raisins and chopped walnuts or pecans evenly throughout the batter for added texture and flavor.
Scoop and Shape Cookies: Using a spoon, scoop heaping tablespoons of dough onto the prepared baking sheet. Flatten each scoop slightly to form cookie shapes.
Bake: Bake for 14–16 minutes, or until the cookie edges turn lightly golden and the centers are set but still soft.
Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

Notes

These cookies can be made ahead and stored in an airtight container for up to 4 days.
They are naturally gluten-free and dairy-free, perfect for those with dietary restrictions.
Great for meal prep or quick grab-and-go breakfasts.
For a sweeter variation, add mini chocolate chips into the batter.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American