If you’re searching for a wholesome and delicious start to your morning, look no further than this Cinnamon Sweet Potato Breakfast Cookies Recipe. These cookies boast a perfect balance of naturally sweetened goodness, warm spices, and hearty textures that make for a comforting breakfast or a satisfying snack on the go. Made with simple, nutrient-rich ingredients like mashed sweet potatoes, rolled oats, and almond flour, each bite offers a delightful chewiness with just the right hint of cinnamon and nutmeg. Whether you’re fueling a busy day or indulging in a cozy weekend treat, these cookies will quickly become your new favorite morning ritual.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role, from adding moisture and natural sweetness to providing a tender crumb and a hint of spice that sings in every bite.
- 1 cup mashed cooked sweet potato: Adds natural sweetness, moisture, and a vibrant color that’s irresistible.
- 1 1/4 cups rolled oats: Provides chewy texture and whole-grain goodness for sustained energy.
- 1/2 cup almond flour: Enhances a tender crumb while keeping the cookies gluten-free and rich in healthy fats.
- 1/3 cup maple syrup or honey: Natural sweeteners that blend beautifully with the spices.
- 1/4 cup almond butter or peanut butter: Adds creaminess, richness, and a subtle nutty flavor.
- 1 egg: Binds everything together, keeping the cookies soft and perfectly structured.
- 1 teaspoon vanilla extract: Deepens the flavor for a warm, inviting aroma.
- 1 teaspoon ground cinnamon: The star spice—warm, sweet, and comforting.
- 1/4 teaspoon nutmeg: Offers a subtle nutty warmth that complements the cinnamon perfectly.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 teaspoon baking soda: Helps the cookies rise slightly and maintain a soft texture.
- 1/4 cup raisins or dried cranberries (optional): Adds bursts of chewy sweetness and color contrast.
- 1/4 cup chopped walnuts or pecans (optional): Brings crunch and a toasty nut flavor to each bite.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Having your oven ready is key to baking your cookies evenly and to perfection.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed sweet potato, your choice of maple syrup, almond butter, egg, and vanilla extract. This blend ensures a smooth, flavorful base that provides moisture and sweetness without overpowering the other elements.
Step 3: Combine the Dry Ingredients
Next, add the rolled oats, almond flour, cinnamon, nutmeg, salt, and baking soda to the wet mixture. Stir everything gently but thoroughly until all the ingredients are fully incorporated, creating a thick, slightly sticky dough that’s ready for some customization.
Step 4: Add Optional Mix-ins
If you’re craving more texture and flavor, fold in raisins or dried cranberries and chopped walnuts or pecans. These optional additions bring delightful pops of sweetness and crunch that elevate these cookies from great to unforgettable.
Step 5: Scoop and Shape the Cookies
Using a tablespoon or cookie scoop, place heaping mounds of dough onto the prepared baking sheet. Press them down gently with your fingers or the back of a spoon to form slightly flattened rounds. This helps the cookies bake evenly and gives you that classic cookie shape.
Step 6: Bake and Cool
Bake the cookies for 12 to 14 minutes, or until the edges turn a gorgeous golden brown and the centers are just set but still soft. Once out of the oven, let them cool on the baking sheet for about five minutes to firm up before transferring them to a wire rack to cool completely. This resting time is important to achieve the perfect texture.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
While these cookies are fantastic on their own, you can elevate them by adding a light dusting of powdered cinnamon or a drizzle of almond butter on top. Fresh fruit like sliced bananas or thin apple slices alongside each serving also beautifully complement the warm spices.
Side Dishes
Pair your Cinnamon Sweet Potato Breakfast Cookies Recipe with a comforting cup of coffee, chai tea, or a cold glass of almond milk for a balanced and refreshing breakfast experience. For extra nourishment, a bowl of Greek yogurt or a simple fruit salad brings additional freshness and protein.
Creative Ways to Present
Try layering a cookie with a spoonful of nut butter and a few sliced strawberries for a quick breakfast sandwich that’s both fun and filling. Alternatively, crumble the cookies over a yogurt parfait or blend them lightly into your morning smoothie bowl for an exciting twist.
Make Ahead and Storage
Storing Leftovers
Keep your Cinnamon Sweet Potato Breakfast Cookies Recipe fresh by storing any leftovers in an airtight container at room temperature. They will stay soft and delicious for up to four days, making them a perfect grab-and-go treat for busy mornings.
Freezing
These cookies freeze wonderfully. Simply cool them completely, then place them in a freezer-safe bag or container. When you want a treat, thaw a couple of cookies overnight in the refrigerator or at room temperature for a quick snack anytime.
Reheating
To bring your cookies back to that freshly baked warmth, reheat them in a toaster oven or microwave for about 15 seconds. This helps refresh their soft, chewy texture and brings out the inviting cinnamon aroma.
FAQs
Can I make the Cinnamon Sweet Potato Breakfast Cookies Recipe vegan?
Absolutely! Simply replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). This swap maintains the binding qualities while keeping the recipe plant-based.
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free rolled oats and almond flour, this recipe remains fully gluten-free, making it an excellent option for those with gluten sensitivities.
Can I substitute the sweet potato with another ingredient?
Mashed pumpkin or butternut squash can be used as substitutes and will provide a similar texture and natural sweetness with a slightly different flavor profile. Just be sure to use cooked and mashed versions for best results.
How long do these cookies keep fresh?
Stored in an airtight container at room temperature, these cookies stay fresh for up to four days. For longer shelf life, freezing them is a great choice.
Can I add other mix-ins besides nuts and dried fruit?
Certainly! Chocolate chips, shredded coconut, or seeds like pumpkin or sunflower seeds can be great mix-ins, adding new dimensions of flavor and texture to your cookies. Just add them in the same step as the nuts and dried fruit.
Final Thoughts
There is something truly special about the way this Cinnamon Sweet Potato Breakfast Cookies Recipe brings comfort, health, and convenience together in one bite. Whether you’re rushing out the door or savoring a slow morning, these cookies offer a satisfying start that feels homemade and nurturing. I can’t wait for you to try this recipe and discover how it can easily become a beloved part of your breakfast rotation!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and naturally sweetened treat perfect for a nutritious on-the-go breakfast or snack. Made with wholesome ingredients like mashed sweet potatoes, rolled oats, almond flour, and warm spices, these soft cookies are gluten-free, dairy-free, and vegetarian-friendly. They offer a delightful balance of flavors and textures, featuring optional add-ins like raisins and nuts for extra bite and nutrition.
Ingredients
Base Ingredients
- 1 cup mashed cooked sweet potato
- 1 1/4 cups rolled oats
- 1/2 cup almond flour
- 1/3 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 egg
- 1 teaspoon vanilla extract
Spices & Leavening
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Add-ins
- 1/4 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans
Instructions
- Preheat 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 easy cleanup.
- Mix wet ingredients: In a large bowl, whisk together the mashed sweet potato, maple syrup (or honey), almond butter, egg, and vanilla extract until the mixture is smooth and fully combined.
- Add dry ingredients: Stir in the rolled oats, almond flour, ground cinnamon, nutmeg, salt, and baking soda until everything is evenly mixed into a thick dough.
- Fold in optional add-ins: Gently fold in the raisins or dried cranberries and chopped walnuts or pecans, if using, to add texture and extra flavor.
- Shape cookies: Scoop heaping tablespoons of dough onto the prepared baking sheet, spacing them apart, and flatten each slightly with your fingers or the back of a spoon to form cookie shapes.
- Bake: Place the baking sheet in the oven and bake for 12–14 minutes, until cookie edges turn golden and the centers are set.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These cookies are naturally sweetened, making them a great healthy alternative for breakfast or snacks.
- Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- For a vegan option, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
