If your mornings are busy but you still crave something comforting and nourishing, these Cinnamon Sweet Potato Breakfast Cookies are just the answer. Made with cozy spices, soft oats, and naturally sweet mashed sweet potato, they offer a delicious twist on the typical breakfast. Whether you need a quick bite before work or a wholesome snack for the kids, these cookies are easy to make, satisfying to eat, and full of feel-good ingredients.
Table of Contents
Why You’ll Love This Recipe
These breakfast cookies are an ideal choice for anyone looking for convenience without sacrificing quality. They’re naturally gluten-free, gently sweetened with maple syrup or honey, and packed with fiber. The sweet potato keeps them moist, while cinnamon and nutmeg add a warm, aromatic flavor. They freeze beautifully, travel well, and are perfect for meal prep. Plus, they taste like a treat while keeping your day on a healthy track.
Ingredients You’ll Need
Here’s a closer look at the ingredients that make these cookies both tasty and nutritious:
Mashed Sweet Potato (1 cup)
A great source of moisture and subtle sweetness, sweet potato also provides fiber and vitamins. Make sure it’s cooked and mashed until smooth. You can use leftovers or canned puree if you’re short on time.
Rolled Oats (2 cups)
These help hold the cookies together and give them a hearty texture. For gluten-free diets, use certified gluten-free oats.
Almond Flour (1 cup)
This adds a light, tender crumb and healthy fats. It’s naturally gluten-free and enhances the cookie’s softness. You can substitute oat flour or another nut-based flour if preferred.
Cinnamon (1 teaspoon)
This spice brings cozy, familiar warmth to the cookies. It pairs beautifully with sweet potato.
Nutmeg (½ teaspoon, optional)
A pinch of nutmeg deepens the flavor. It’s optional but recommended if you enjoy layered spice profiles.
Baking Soda (1 teaspoon)
Provides a bit of lift to prevent the cookies from becoming too dense.
Salt (½ teaspoon)
Enhances all the other flavors and balances the sweetness.
Maple Syrup or Honey (⅓ cup)
Both offer natural sweetness and help with moisture. Choose whichever flavor you prefer.
Egg (1 large)
Acts as a binder to hold the dough together. For a plant-based version, use a flax egg.
Melted Coconut Oil or Butter (⅓ cup)
These fats keep the cookies rich and soft. Use coconut oil for a dairy-free option or butter for a more traditional taste.
Vanilla Extract (1 teaspoon)
Adds depth and enhances the other ingredients without overpowering them.
Optional: Chopped Nuts (½ cup)
Walnuts or pecans add texture and crunch, making the cookies more satisfying.
Optional: Dried Fruit (½ cup)
Cranberries or raisins contribute natural sweetness and a chewy contrast.
How to Make Cinnamon Sweet Potato Breakfast Cookies
This recipe comes together quickly with just a few steps. First, prep your ingredients, mix your wet and dry components separately, and then combine them into a soft dough. After folding in any extras like nuts or dried fruit, you’ll scoop the dough onto a baking sheet and bake until golden. Allow the cookies to rest briefly before serving. They’re soft, fragrant, and ready to enjoy straight from the oven or cooled and stored for later.
Step-by-Step Instructions
Step 1: Get Ready
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper to prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, stir together the rolled oats, almond flour, cinnamon, nutmeg (if using), baking soda, and salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the mashed sweet potato, maple syrup or honey, egg (or flax egg), melted coconut oil or butter, and vanilla extract until smooth.
Step 4: Mix Everything Together
Add the wet ingredients to the dry and stir until a uniform dough forms.
Step 5: Add Mix-Ins
If you’re using nuts or dried fruit, fold them in now to distribute evenly.
Step 6: Portion and Flatten
Scoop out tablespoon-sized amounts of dough and place them on the lined baking sheet. Lightly press them to flatten into cookie shapes.
Step 7: Bake
Bake the cookies for 15 to 20 minutes, or until the edges are golden and the tops are set.
Step 8: Cool
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Helpful Tips
Make sure your mashed sweet potato is fully cooled before mixing with other ingredients to prevent melting the fat or cooking the egg prematurely.
Do not overbake the cookies, as they continue to firm up while cooling.
Customize the mix-ins with seeds, shredded coconut, or mini chocolate chips.
Store cookies in layers between parchment paper to prevent sticking during storage.
Details
Flavor
Sweet, spiced, and earthy. The cinnamon and nutmeg blend perfectly with the sweet potato’s natural flavor.
Texture
Soft and chewy in the center with slightly crisp edges. Add-ins like nuts provide crunch.
Occasion
Ideal for make-ahead breakfasts, school snacks, and on-the-go meals. These cookies are also great for brunch tables or a healthier dessert option.
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling Time: 10 minutes
Total Time: 45 minutes
Notes
You can substitute the sweet potato with mashed banana or pumpkin for different flavors. These cookies keep well at room temperature for three days. If you want them to last longer, store in the fridge for up to a week or freeze for up to three months.
Nutritional Information (Per Serving – 1 Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 6 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 0.5 g |
| Monounsaturated Fat | 3.5 g |
| Cholesterol | 20 mg |
| Sodium | 90 mg |
| Potassium | 150 mg |
| Fiber | 2 g |
| Sugar | 5 g |
| Vitamin A | 1000 IU |
| Vitamin C | 2 mg |
| Calcium | 30 mg |
| Iron | 1 mg |
Frequently Asked Questions (FAQ)
Can sweet potato replace flour in cookies?
Sweet potato works well as a partial replacement, providing moisture and structure. However, it should be paired with a flour like oats or almond flour for best results.
Are these cookies a good option for children?
Yes, they’re naturally sweet, made with whole ingredients, and free from refined sugars, making them an excellent choice for kids.
Do I need to cook the sweet potato before using it?
Yes, the sweet potato should be fully cooked and mashed before adding it to the recipe.
How can I keep these cookies soft and moist?
Avoid overbaking, and be sure to store them in an airtight container. Let them cool on the baking sheet before moving them to a rack to keep their texture perfect.
Storage Instructions
Place the cookies in an airtight container at room temperature for up to three days. Refrigerate them to keep fresh for a full week. To freeze, lay cookies flat on a tray first, then transfer them to a container once solid. They thaw quickly and can be enjoyed cold or warmed briefly.
Print
Cinnamon Sweet Potato Breakfast Cookies | Irresistibly Soft and Wholesome
- Total Time: 45 minutes
- Yield: 12 cookies 1x
Description
Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and filled with real ingredients like oats, sweet potato, and almond flour. A healthy option for mornings or anytime snacking.
Ingredients
1 cup mashed sweet potato
2 cups rolled oats
1 cup almond flour
1 teaspoon cinnamon
½ teaspoon nutmeg (optional)
1 teaspoon baking soda
½ teaspoon salt
⅓ cup maple syrup or honey
1 large egg (or flax egg)
⅓ cup melted coconut oil or butter
1 teaspoon vanilla extract
Optional: ½ cup chopped nuts
Optional: ½ cup dried fruit
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together mashed sweet potato, maple syrup or honey, egg, melted coconut oil or butter, and vanilla.
4. Add the wet ingredients to the dry and mix until fully combined.
5. Fold in nuts and dried fruit if using.
6. Scoop tablespoon-sized dough portions onto baking sheet and gently flatten.
7. Bake for 15–20 minutes until edges are golden and centers are just set.
8. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute mashed banana or pumpkin for a flavor variation.
Store at room temperature for 3 days, in the fridge for up to a week, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 5g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Conclusion
These Cinnamon Sweet Potato Breakfast Cookies bring together comfort, health, and convenience in every bite. With warm spices, soft texture, and simple ingredients, they offer a delicious way to start your day or power through your afternoon. They’re easy to make, freezer-friendly, and endlessly adaptable. Whip up a batch and enjoy a breakfast that feels like a treat but supports your goals.