Cinnamon Sweet Potato Breakfast Cookies Recipe
If you love the idea of a cozy breakfast that feels like a treat, you’re going to adore these Cinnamon Sweet Potato Breakfast Cookies. Packed with nourishing ingredients and plenty of warm, cinnamon spice, they strike the perfect balance between wholesome and craveable. Each bite is soft, perfectly sweet, and bursting with hearty oats and chewy sweet potato—so you can indulge your sweet tooth while sneaking in a little extra nutrition. Whether you need a grab-and-go breakfast, a wholesome snack, or a lunchbox treat, these cookies will brighten up your mornings in the tastiest way.
Ingredients You’ll Need
The beauty of these cookies is how simple the ingredient list is—every item serves a delicious purpose, contributing flavor, texture, or a pop of color. Each one comes together to create the best possible batch of Cinnamon Sweet Potato Breakfast Cookies.
- Mashed cooked sweet potato (1 cup): This brings natural sweetness, moistness, and a beautiful orange glow to the cookies.
- Rolled oats (1 1/4 cups): Oats add chewy texture and make each cookie hearty enough for breakfast.
- Almond flour or oat flour (1/2 cup): This helps keep the cookies tender while adding subtle nuttiness.
- Nut butter (1/4 cup, like almond or peanut butter): A dose of richness and healthy fat that keeps these cookies soft.
- Maple syrup or honey (1/4 cup): For a touch of lovely, natural sweetness—use what you have on hand!
- Egg (1): This helps bind all the goodness together (use a flax egg for a vegan option).
- Cinnamon (1 teaspoon): The key spice that gives these cookies their classic cinnamon-scented warmth.
- Vanilla extract (1/2 teaspoon): For just the right hint of vanilla aroma in each bite.
- Baking soda (1/4 teaspoon): Gives just enough lift to keep the cookies from being too dense.
- Salt (1/4 teaspoon): A pinch of salt sharpens the natural flavors and balances the sweetness.
- Chopped nuts or seeds (1/4 cup, optional): Add a satisfying crunch if you like a little texture.
- Raisins or mini chocolate chips (1/4 cup, optional): For extra pockets of sweetness or a chocolatey twist.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for quick cleanup and to prevent sticking. This little step makes scooping, baking, and transferring your Cinnamon Sweet Potato Breakfast Cookies a total breeze!
Step 2: Mix Wet Ingredients
In a large mixing bowl, blend together your mashed sweet potato, nut butter, maple syrup (or honey), egg, and vanilla extract. Stir until smooth and creamy. This mixture will smell heavenly thanks to the sweet potato and vanilla—practically begging you to sample a taste.
Step 3: Add Dry Ingredients
Toss in the rolled oats, almond (or oat) flour, cinnamon, baking soda, and salt. Stir everything together until a thick, slightly sticky dough forms. This is where all those delicious textures and aromatic spices mingle—resist the temptation to overmix!
Step 4: Fold in Extras
If you’re adding any optional chopped nuts, seeds, raisins, or those irresistible mini chocolate chips, now’s the time to fold them in. This step is all about customizations: think about what sounds good for your morning mood.
Step 5: Shape and Bake
Scoop out generous tablespoon-sized portions of dough onto your prepared baking sheet. Flatten each one gently with your fingers or the back of a spoon—they won’t spread much during baking, so give them a cookie shape now. Bake for 12 to 15 minutes, until the edges are set and just turning golden.
Step 6: Cool and Enjoy
Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack. This helps them firm up, so they’re perfectly soft and ready to eat. Your kitchen will smell like a warm bakery—just try to resist snatching one right away!
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
For a little extra flair, you can sprinkle the tops with a dusting of cinnamon or a few extra chocolate chips while they’re still warm. A tiny drizzle of nut butter is pure magic, making these Cinnamon Sweet Potato Breakfast Cookies feel extra special and inviting.
Side Dishes
Pair your cookies with a creamy Greek yogurt parfait, a mug of chai tea, or a simple fresh fruit salad. These cozy combinations turn breakfast into an inviting ritual you’ll look forward to all week.
Creative Ways to Present
Try stacking a few cookies and tying them with twine for cute breakfast gifts, or setting out a platter alongside fruit and nuts for a brunch spread. Make them mini-sized for kids’ lunchboxes, or tuck them into a reusable bag for breakfast on the go—people love a portable morning treat!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cinnamon Sweet Potato Breakfast Cookies in an airtight container at room temperature for up to five days. They stay moist and delicious, making them ideal for prepping ahead on Sunday night and enjoying all week long.
Freezing
To freeze, place cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag or airtight container once frozen solid. They’ll keep beautifully for up to three months and taste wonderfully fresh even after thawing.
Reheating
To warm up, just pop a cookie (or two) in the microwave for 10 to 15 seconds. You can also set them in a low oven for a few minutes. This little touch brings back that fresh-from-the-oven softness and makes the cinnamon aroma irresistible.
FAQs
Can I make these Cinnamon Sweet Potato Breakfast Cookies vegan?
Absolutely! Just substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, then let it sit for a few minutes to thicken). The cookies will stay just as moist and delicious.
Do I have to use almond flour?
Nope! Oat flour works perfectly and keeps things gluten-free. You can even blend oats in your food processor to make your own quick oat flour at home.
Can I swap the sweetener?
Of course—maple syrup and honey both give great results, but you can also experiment with agave or your favorite liquid sweetener. Just keep the measurements about the same for the best texture.
Are these sweet enough for kids?
Most kids love the gentle sweetness from the sweet potato and maple syrup, plus the fun of chocolate chips or raisins. If they prefer extra-sweet treats, try stirring in a few more raisins or chips.
Can I double the recipe?
Definitely! Simply double all the ingredients and bake in batches. These Cinnamon Sweet Potato Breakfast Cookies freeze well, so making extra is always a good idea for busy mornings or sharing with friends.
Final Thoughts
If you’re looking for a cozy, feel-good breakfast or snack, these Cinnamon Sweet Potato Breakfast Cookies are the answer. They’re wholesome, simple to make, and totally delicious—the kind of treat you’ll want to bake again and again. I hope you enjoy every soft, cinnamon-spiced bite as much as I do!
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Cinnamon Sweet Potato Breakfast Cookies Recipe
- Total Time: 25 minutes
- Yield: 12 cookies
- 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 nut butter, these cookies are gluten-free and dairy-free, making them a perfect option for a healthy breakfast or snack.
Ingredients
Wet Ingredients:
1 cup mashed cooked sweet potato; 1/4 cup nut butter (like almond or peanut butter); 1/4 cup maple syrup or honey; 1 egg; 1/2 teaspoon vanilla extract
Dry Ingredients:
1 1/4 cups rolled oats; 1/2 cup almond flour or oat flour; 1 teaspoon cinnamon; 1/4 teaspoon baking soda; 1/4 teaspoon salt
Optional Add-Ins:
1/4 cup chopped nuts or seeds; 1/4 cup raisins or mini chocolate chips
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, combine mashed sweet potato, nut butter, maple syrup, egg, and vanilla extract until smooth.
- Add dry ingredients: Mix in oats, almond flour, cinnamon, baking soda, and salt until a thick dough forms.
- Include optional add-ins: Fold in nuts, seeds, or chocolate chips if desired.
- Bake: Scoop tablespoon-sized portions onto the prepared baking sheet, flatten slightly, and bake for 12–15 minutes until set and golden.
- Cool and enjoy: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Store in an airtight container for up to 5 days or freeze for up to 3 months.
- For a vegan version, substitute the egg with a flax egg.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 5 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg
