Cinnamon Sweet Potato Breakfast Cookies Recipe

Introduction

Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Packed with warm spices, oats, and natural sweetness, these cookies offer a satisfying breakfast or snack option that’s both nutritious and tasty.

Ingredients

• 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
• 1 ½ cups rolled oats
• ½ cup almond flour (or regular flour)
• ¼ tsp nutmeg
• 1 tsp cinnamon
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup maple syrup or honey
• 1 egg
• 2 tbsp melted coconut oil or butter
• 1 tsp vanilla extract
• ⅓ cup chopped pecans or walnuts (optional)
• ⅓ cup raisins or dried cranberries (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, mix the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Step 3: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt until well combined.
4. Step 4: Gently fold in chopped nuts and dried fruit if using.
5. Step 5: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and flatten them slightly with your fingers or a spoon.
6. Step 6: Bake for 12–15 minutes, until the cookies are set and golden on the bottom.
7. Step 7: Remove from the oven and let the cookies cool completely on a wire rack—they will firm up as they cool.

Tips & Variations

• For a nut-free version, omit the nuts and add extra dried fruit or seeds like pumpkin or sunflower seeds.
• Use old-fashioned rolled oats for best texture; quick oats may make the cookies more crumbly.
• Swap almond flour for regular all-purpose flour if preferred, but texture may differ slightly.
• Try adding a pinch of ground ginger or cloves for additional warm spice flavor.
• Replace maple syrup with honey or agave nectar for different sweetness profiles.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat frozen cookies briefly in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set to thicken) and use maple syrup or another vegan sweetener along with coconut oil instead of butter.

Are these cookies gluten-free?

They can be gluten-free if you use certified gluten-free oats and almond flour. Be sure to check all ingredient labels if gluten sensitivity is a concern.

Cinnamon Sweet Potato Breakfast Cookies Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Packed with natural sweetness from mashed sweet potatoes and maple syrup, combined with warm spices, nuts, and dried fruits, these cookies offer a nutritious and tasty breakfast or snack option that’s easy to prepare and bake.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 22-25 minutes
• Yield: Approximately 12 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
• ⅓ cup maple syrup or honey
• 1 egg
• 2 tbsp melted coconut oil or butter
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cups rolled oats
• ½ cup almond flour (or regular flour)
• ¼ tsp nutmeg
• 1 tsp cinnamon
• ¼ tsp baking soda
• ¼ tsp salt

Optional Ingredients

• ⅓ cup chopped pecans or walnuts
• ⅓ cup raisins or dried cranberries

Instructions

1. Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix wet ingredients: In a large bowl, combine the mashed sweet potato, egg, maple syrup, melted coconut oil or butter, and vanilla extract until the mixture is smooth and well blended.
3. Add dry ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt until everything is just combined. Avoid overmixing to keep the cookies tender.
4. Fold in optional nuts and dried fruit: Gently fold in chopped pecans or walnuts and raisins or dried cranberries if using, distributing them evenly throughout the dough.
5. Form and flatten cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each slightly with the back of a spoon or your hand to ensure even baking.
6. Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, until the cookies are set and golden on the bottom, indicating they are cooked through.
7. Cool completely: Remove from the oven and transfer the cookies to a wire rack. Let them cool completely as they will firm up while cooling, yielding the perfect texture.

Notes

• You can substitute almond flour with regular all-purpose flour if desired.
• Maple syrup or honey can be used interchangeably depending on preference or dietary needs.
• For a nut-free version, omit the nuts and opt for more dried fruits or seeds like pumpkin seeds.
• These cookies store well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Ensure sweet potatoes are fully cooked and mashed smoothly for best cookie texture.

Keywords: cinnamon sweet potato cookies, breakfast cookies, healthy breakfast, baked cookies, sweet potato recipe, nutty cookies, maple syrup cookies