Name: Cinnamon Sweet Potato Breakfast Cookies That'll Brighten Mornings
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 medium sweet potato, cooked and mashed (adds moisture and natural sweetness); 2 cups rolled oats (do not use steel-cut oats); 1 cup almond flour (gluten-free option); 1 teaspoon cinnamon (adjust to taste); 1 teaspoon nutmeg (complements cinnamon); 1 teaspoon baking soda (aids in slight rise); 1/2 teaspoon salt (enhances flavor); 1/3 cup maple syrup or honey (natural sweeteners); 1 large egg (binds ingredients together); 1/4 cup melted coconut oil or butter (adds moisture and flavor); 1 teaspoon vanilla extract (adds aroma); 1/2 cup chopped pecans or walnuts (adds crunch and nuttiness); 1/2 cup raisins or dried cranberries (bursts of sweetness)

The moment I inhaled the warm, spicy aroma wafting from the oven, I knew I had stumbled upon something special—Cinnamon Sweet Potato Breakfast Cookies. These delightful treats aren’t just a tasty morning pick-me-up; they are a heavenly blend of wholesome ingredients that cater to both your cravings and dietary needs. Made with creamy sweet potato and hearty oats, these cookies are naturally sweetened with maple syrup or honey, making them gluten-free and refined sugar-free. What's more, they’re incredibly quick to whip up and perfect for busy mornings, afternoon snacking, or even satisfying those late-night cravings. Trust me, you’ll want to keep this recipe close at hand! Ready to indulge in some chewy goodness? Let’s dive in!

Why Are These Cookies a Must-Try?

Unmatched Nutrition: Packed with wholesome ingredients, these cookies are not just delicious but also gluten-free and refined sugar-free, making them a guilt-free treat.

Quick and Easy: In just a few simple steps, you can enjoy these soft, chewy cookies in no time, perfect for those busy mornings or snack attacks.

Customizable Delights: Whether you prefer raisins, nuts, or even chocolate chips, this recipe easily accommodates your favorite mix-ins for a personalized touch.

A Family Favorite: These cookies are bound to please everyone—from picky eaters to health enthusiasts—ensuring smiles all around at breakfast or snack time!

So, if you're looking for a wholesome breakfast option that showcases the delightful flavors of sweet potato, you might also want to check out my recipe for Smoky Sweet Potatoes for more inspiration!

Cinnamon Sweet Potato Breakfast Cookies Ingredients

For the Cookies

Mashed Sweet Potato – About 1 medium sweet potato, cooked and mashed; this adds moisture and natural sweetness.
Rolled Oats – Stick to rolled oats for optimal texture; do not use steel-cut oats for the best chewiness.
Almond Flour – Gluten-free option that contributes to the cookie's texture; substitute regular flour if necessary.
Cinnamon – Adds a warm, spicy flavor; feel free to adjust the amount to suit your taste.
Nutmeg – Complements the cinnamon for that cozy flavor.
Baking Soda – Aids in the cookie's slight rise.
Salt – Enhances the overall flavor of the cookies.
Maple Syrup or Honey – Natural sweeteners; choose one based on your preference for sweetness.
Egg – Binds all the ingredients together; a flax egg works as a vegan substitute (1 tbsp flaxseed + 3 tbsp water).
Melted Coconut Oil or Butter – Adds moisture and enhances flavor; choose based on dietary needs.
Vanilla Extract – Gives a lovely aroma and extra sweetness to the cookies.

Optional Mix-Ins

Chopped Pecans or Walnuts – Adds a delightful crunch and nuttiness.
Raisins or Dried Cranberries – Bursts of sweetness in every bite.

These Cinnamon Sweet Potato Breakfast Cookies are not only delicious but also cater to your healthy lifestyle. Now, let's get baking!

Step‑by‑Step Instructions for Cinnamon Sweet Potato Breakfast Cookies

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a moment to line a large baking sheet with parchment paper. This will prevent the cookies from sticking and ensure they bake evenly.

Step 2: Mix Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, egg, maple syrup or honey, melted coconut oil, and vanilla extract. Use a whisk or fork to blend these ingredients until smooth and fully incorporated, creating a creamy base for your Cinnamon Sweet Potato Breakfast Cookies.

Step 3: Combine Dry Ingredients
Next, sprinkle in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Gently mix the dry ingredients into the wet ones until just combined, avoiding overmixing. The dough should be cohesive, with the oats and flour evenly distributed throughout.

Step 4: Add Optional Mix-Ins
If you’re feeling adventurous, now is the time to fold in any optional mix-ins like chopped pecans, walnuts, or dried fruits such as raisins or cranberries. These additions will bring extra texture and flavor to your Cinnamon Sweet Potato Breakfast Cookies, making them even more delightful.

Step 5: Scoop the Dough
Using a tablespoon or a cookie scoop, portion out about 2 tablespoons of dough for each cookie. Carefully place them onto the prepared baking sheet, leaving space between each one. Gently flatten the dough balls slightly to help them spread as they bake.

Step 6: Bake the Cookies
Place the baking sheet in the preheated oven and bake the cookies for 12–15 minutes. Keep an eye on them; they should be set and light golden underneath when done. The sweet, warm aroma will fill your kitchen as they bake—an inviting sign of deliciousness to come.

Step 7: Cool the Cookies
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step is crucial as the cookies will firm up as they cool, ensuring the perfect chewy texture of your Cinnamon Sweet Potato Breakfast Cookies.

What to Serve with Cinnamon Sweet Potato Breakfast Cookies

Indulging in these warm, spiced cookies opens a world of delightful pairings that elevate your breakfast or snack experience.

Creamy Yogurt: A dollop of Greek yogurt adds a tangy creaminess that balances the sweetness of the cookies.
Fresh Fruit Salad: Juicy berries or sliced bananas provide freshness and brighten up the meal, complementing the spices beautifully.
Hot Coffee or Tea: The rich flavors of coffee or a warm herbal tea create a cozy atmosphere, perfect for savoring each bite.
Nut Butter Spread: A smear of almond or peanut butter enhances the cookie's chewiness with a delightful nutty flavor.
Oatmeal Bowl: Pairing cookies with a warm bowl of oatmeal makes for a comforting breakfast that's full of wholesome goodness.
Dark Chocolate Drizzle: For an indulgent twist, a light drizzle of dark chocolate provides a rich contrast to the sweet potato cookies.
Cottage Cheese: This protein-packed addition offers a creamy texture that enriches the experience while keeping it healthy.
Milk Alternatives: Try pairing with almond or oat milk for a satisfying balance that enhances the nutty notes in the cookies.
Honey or Maple Syrup Dip: A drizzle on the side creates a lovely extra touch, adding sweetness to each bite as you enjoy your treat.

Expert Tips for Cinnamon Sweet Potato Breakfast Cookies

• Choose Fresh Potatoes: Use fresh, cooked sweet potatoes for the best texture and sweetness. Canned options can be too watery.

• Measure Accurately: Measuring almond flour and oats precisely is key; too much can lead to dry cookies, while too little may alter the consistency.

• Cooling Time: Allow the cookies to cool completely on a wire rack. They will continue to firm up as they cool, achieving that desirable chewy texture.

• Custom Mix-Ins: Don’t hesitate to experiment with mix-ins! However, avoid adding too many extras or they may overwhelm the base flavor of the Cinnamon Sweet Potato Breakfast Cookies.

• Storage Tips: Keep cookies stored in an airtight container for up to one week. For longer storage, freeze them and thaw as needed without compromising on quality.

How to Store and Freeze Cinnamon Sweet Potato Breakfast Cookies

Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture.

Fridge: If you want them to last longer, refrigerate the cookies in an airtight container for up to a week, keeping them fresh and delicious.

Freezer: For extended storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months; thaw at room temperature when ready to enjoy.

Reheating: To warm, microwave the cookies for about 10-15 seconds for a cozy, gooey treat. Enjoy your Cinnamon Sweet Potato Breakfast Cookies anytime!

Cinnamon Sweet Potato Breakfast Cookies Variations

Feel free to mix and match to create your perfect cookie experience!

Dairy-Free: Swap melted butter for coconut oil to keep the recipe vegan-friendly while adding a hint of tropical flavor.
Nut-Free: Use a seed butter, like sunflower seed butter, in place of almond flour or nuts if you're nut-sensitive; it gives a unique, creamy texture.
Chocolate Lovers: Fold in dark chocolate chips instead of dried fruits for a sweet, indulgent twist that’s sure to delight.
Extra Fiber: Add chia seeds or flax seeds to the dough; both options boost nutrition and add a pleasant crunch.
Flavor Adventure: Experiment with spices like cardamom or ginger for a taste boost; these spices complement sweet potato beautifully, offering an exciting new angle on the classic cookie flavor.
Fruitful Additions: Substitute the optional raisins with chunks of dried apricots or figs; they'll bring a burst of fruity sweetness that'll keep your taste buds dancing.
Pumpkin Twist: Can't find sweet potatoes? Use canned pumpkin puree instead; it provides a deliciously similar texture with a slightly different yet delightful flavor profile.

These variations not only keep the fun in baking alive but also help cater to dietary needs. If you’re also looking for more ways to use sweet potatoes, check out my recipe for Roasted Sweet Potatoes—delicious and versatile!

Make Ahead Options

These Cinnamon Sweet Potato Breakfast Cookies are perfect for meal prep enthusiasts looking to save time! You can prepare the cookie dough up to 24 hours in advance; simply mix all the ingredients except for the optional mix-ins, cover the bowl, and refrigerate. This helps maintain the cookies' freshness and flavors. When you're ready to bake, fold in any mix-ins, scoop the dough onto a baking sheet, and bake as directed. For longer storage, you can also freeze the formed cookies for up to 3 months; just pull them out and bake straight from the freezer, adding an extra minute or two to the baking time. Enjoy the convenience of having delicious, homemade cookies ready with minimal effort!

Cinnamon Sweet Potato Breakfast Cookies Recipe FAQs

What kind of sweet potatoes should I use for the cookies?
Absolutely! I recommend using fresh, cooked sweet potatoes for the best flavor and moisture. One medium sweet potato, baked or steamed until soft, should do the trick. Avoid using canned versions as they can be too watery.

How do I store Cinnamon Sweet Potato Breakfast Cookies?
You can store these delicious cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy. If you want to preserve them longer, refrigerate them for up to a week.

Can I freeze the cookies for later?
Yes! To freeze your Cinnamon Sweet Potato Breakfast Cookies, first place them in a single layer on a baking sheet until they're solid. Then, transfer them to a freezer-safe bag or container and store them for up to 3 months. To thaw, simply let them sit at room temperature or warm them briefly in the microwave for that fresh-baked goodness!

What if my cookies spread too much while baking?
Very! If your cookies spread excessively, it could be due to using too much liquid or not enough flour. Make sure to measure your ingredients accurately, and if you find your dough to be too runny, adding a couple of tablespoons of almond flour can help thicken it up. Always let the dough chill in the fridge for about 30 minutes before baking if you’re having trouble!

Are these cookies safe for people with nut allergies?
Definitely! If you need a nut-free option, you can substitute the almond flour with an equal amount of oat flour or another gluten-free flour blend. Just double-check that your other ingredients, like oats and any mix-ins, are also nut-free to ensure safety for those sensitive to nuts.

Can I substitute the egg in the recipe?
Yes! For a vegan option, you can make a flax egg by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens before adding it to your cookie mixture. This works wonderfully to bind the ingredients together just like an egg would!