There’s just something magical about biting into a warm, chewy Cinnamon Sweet Potato Breakfast Cookie as the sun streams through your kitchen window. These cookies are the perfect fusion of wholesome ingredients and nostalgic, comforting flavors, making each bite a little celebration of mornings. Brimming with creamy sweet potato, hearty oats, and a cozy hint of spice, they’re delicious enough for a breakfast treat yet nourishing enough to keep you going. Whether you love prepping ahead or need a healthy snack to grab-and-go, this recipe will quickly become your new favorite way to start the day.
Ingredients You’ll Need
You won’t need a grocery store haul for these breakfast cookies—just a handful of pantry staples and a few special ingredients that each add their own charm. Every element in this recipe plays a role, whether it’s the sweet potato lending moistness or the nuts bringing that crave-worthy crunch.
- Mashed sweet potato (1 cup, cooked & cooled): Naturally sweet and creamy, this is the secret to soft, moist cookies with gorgeous color.
- Old-fashioned rolled oats (2 cups): For chewy texture and wholesome, hearty goodness in every bite.
- Almond butter or peanut butter (1/2 cup): Adds richness, healthy fats, and helps bind everything together.
- Honey or maple syrup (1/3 cup): For natural sweetness and just the right touch of stickiness—choose your favorite.
- Ground flaxseed or chia seeds (1/4 cup): A boost of fiber and nutrients, plus they act as handy egg replacers.
- Raisins or dried cranberries (1/2 cup): Pops of fruity flavor make every bite interesting and just a bit tangy.
- Chopped pecans or walnuts (1/2 cup): For pleasant crunch and a nutty aroma that pairs perfectly with cinnamon.
- Ground cinnamon (1 teaspoon): The star spice, it gives these cookies their signature warmth and wonderful aroma.
- Ground nutmeg (1/2 teaspoon): A pinch deepens the flavor and brings autumn vibes to your breakfast table.
- Vanilla extract (1 teaspoon): This touch of vanilla rounds out all the other flavors in every cookie.
- Baking soda (1/2 teaspoon): Ensures your cookies puff up nicely and don’t end up dense.
- Pinch of salt: Just enough to balance and brighten all the sweet, spicy notes.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prep Your Baking Sheet
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This will keep the cookies from sticking and make for easy cleanup—a total game-changer on busy mornings.
Step 2: Mix the Wet Ingredients
In a big mixing bowl, combine the cooked sweet potato, almond or peanut butter, honey or maple syrup, vanilla, and ground flaxseed or chia seeds. Stir everything together until it’s smoothly blended and there are no chunks of sweet potato left. This creamy base is the soul of your Cinnamon Sweet Potato Breakfast Cookies!
Step 3: Add the Dry Ingredients
Sprinkle in the oats, cinnamon, nutmeg, baking soda, and a pinch of salt. Gently stir everything together until you have a thick, even dough. The oats might seem a little coarse at first but, trust me, they will soak up all that delicious spiced flavor while baking.
Step 4: Stir in Mix-Ins
Fold in the raisins or dried cranberries, plus your chopped pecans or walnuts. These mix-ins give every cookie a little chewiness and crunch, making them impossible to resist at breakfast—or anytime!
Step 5: Portion and Shape the Cookies
Use a spoon or cookie scoop to drop about 2-tablespoon mounds of dough onto your prepared baking sheet. Flatten each scoop slightly with your fingertips or the back of a spoon, since these cookies won’t spread much as they bake. Be sure to space them about 2 inches apart.
Step 6: Bake to Perfection
Bake the cookies for 12 to 14 minutes, or until the edges look set and lightly golden. The cookies will be soft when you take them out, but they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely—and try not to eat them all before they’re done!
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
A little sprinkle goes a long way! Dust your Cinnamon Sweet Potato Breakfast Cookies with extra cinnamon sugar before baking for a gentle crunch and extra sparkle. You can also drizzle a bit of maple glaze on top or add a few more chopped nuts for an inviting bakery-worthy finish.
Side Dishes
These cookies are lovely solo, but you can easily round out your breakfast plate. Pair them with a tangy Greek yogurt, a fresh fruit salad, or even a simple smoothie. They also taste amazing alongside hot coffee or spiced chai—pure comfort in every bite and sip.
Creative Ways to Present
Elevate breakfast for a crowd by stacking the cookies on a rustic wooden board or serving them in muffin cups for easy grab-and-go. Turn them into a special brunch treat by sandwiching two cookies with almond butter or spreading them with a dollop of coconut yogurt. Cinnamon Sweet Potato Breakfast Cookies are equally at home in a lunchbox or on a brunch buffet table.
Make Ahead and Storage
Storing Leftovers
Once the cookies have cooled, store them in an airtight container at room temperature for up to three days. Their flavor gets even cozier after a day or two, making them perfect for making ahead—so you always have wholesome treats ready for busy mornings.
Freezing
For longer storage, freeze your Cinnamon Sweet Potato Breakfast Cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll stay fresh and tasty for up to two months—just thaw as needed for a quick breakfast or snack.
Reheating
To enjoy these cookies warm, pop them in the microwave for 10 to 15 seconds or warm in a low oven for a few minutes. This brings back that fresh-from-the-oven softness and melts any chocolatey add-ins you might sneak into the next batch!
FAQs
Are Cinnamon Sweet Potato Breakfast Cookies gluten-free?
Yes, as long as you use certified gluten-free oats, these cookies are completely gluten-free. They’re a wonderful breakfast option for anyone avoiding gluten but wanting a treat that feels indulgent.
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure the canned sweet potato is pure and unsweetened. If it’s a bit watery, drain off any excess liquid before measuring to keep the cookies the right texture.
What’s the best substitute for nut butter?
If you have a nut allergy or just want a new twist, sunflower seed butter works beautifully in place of almond or peanut butter. It adds subtle flavor and helps bind the cookies just as well.
Can I make these without dried fruit or nuts?
Of course! The mix-ins are totally customizable. You can swap them for dried blueberries, chocolate chips, or even pumpkin seeds—or leave them out if you prefer your breakfast cookies simple.
Do Cinnamon Sweet Potato Breakfast Cookies taste like traditional cookies?
They’re definitely more wholesome, soft, and chewy compared to classic bakery cookies. But thanks to the warm spices and naturally sweet ingredients, they’re absolutely delicious—so good you’ll forget they’re healthy!
Final Thoughts
If you’re craving a feel-good breakfast that’s easy, satisfying, and tastes like autumn in every bite, you simply have to whip up a batch of Cinnamon Sweet Potato Breakfast Cookies. Give them a try, and don’t be surprised if they become your family’s new favorite morning treat!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Total Time: 29 minutes
- Yield: 18 cookies 1x
- Diet: Vegan, Dairy-Free, Gluten-Free (if using certified GF oats)
Description
These Cinnamon Sweet Potato Breakfast Cookies are a delicious and healthy way to start your day. Packed with nutritious ingredients like sweet potato, oats, and nuts, these cookies are perfect for breakfast or a satisfying snack.
Ingredients
For the cookies:
- 1 cup mashed cooked sweet potato, cooled
- 2 cups old-fashioned rolled oats
- 1/2 cup almond butter or peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup ground flaxseed or chia seeds
- 1/2 cup raisins or dried cranberries
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- pinch of salt
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients: In a large bowl, mix sweet potato, almond butter, honey, vanilla, and flaxseed until smooth. Stir in oats, cinnamon, nutmeg, baking soda, and salt until combined.
- Add Mix-ins: Fold in raisins and pecans. Scoop dough into 2-tablespoon portions, flatten slightly, and place on the baking sheet about 2 inches apart.
- Bake: Bake for 12–14 minutes until edges are set and lightly golden. Let cool for 5 minutes on the pan before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for 3 days or refrigerate up to 1 week.
- For added texture, sprinkle a little cinnamon sugar on top before baking.
- These cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
