Get ready to meet your new breakfast obsession: Cinnamon Sweet Potato Breakfast Cookies! These perfectly spiced, delightfully chewy cookies blend sweet potato’s natural creaminess with warm cinnamon, oats, and a touch of maple to deliver a treat that tastes like cozy mornings and big smiles. Whether you’re fueling up for a busy day or just want something nourishing with your coffee, these easy, gluten-free cookies will quickly become a favorite in your kitchen.
Ingredients You’ll Need
You truly don’t need anything fancy to make Cinnamon Sweet Potato Breakfast Cookies, but each ingredient here plays its part in flavor, texture, and wholesome goodness. From the oats’ heartiness to the natural sweetness of sweet potato, every element helps create a cookie that’s both satisfying and nourishing.
- Mashed Sweet Potato: Provides creamy texture and natural sweetness, plus a subtle earthy flavor and gorgeous orange color.
- Rolled Oats: Gives chewiness and structure, making each bite hearty and satisfying.
- Almond Flour: Adds a delicate nutty flavor and helps keep the cookies gluten-free.
- Nut Butter (Almond or Peanut): Binds everything together while lending rich, creamy undertones.
- Maple Syrup or Honey: Offers just the right amount of natural sweetness—choose whichever fits your preference.
- Cinnamon: The hero spice! It brings warmth and coziness to every bite.
- Vanilla Extract: Enhances all the other flavors and provides a comforting aroma.
- Salt: Balances out the sweetness and brings out all the other flavors beautifully.
- Baking Soda: Gives the cookies a slight lift, ensuring a nice, soft texture.
- Chopped Walnuts or Pecans (optional): Delivers crunch and extra richness—add them for a great texture contrast.
- Dried Cranberries or Raisins (optional): Provide pops of natural sweetness and a bit of chewy bite.
How to Make Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper. This not only prevents the cookies from sticking, but also gives you one less thing to scrub later!
Step 2: Mix the Wet Ingredients
Grab a large mixing bowl and combine your mashed sweet potato, nut butter of choice, maple syrup or honey, and vanilla extract. Stir everything together until you have a smooth, creamy mixture; this is the flavorful base that will hold your Cinnamon Sweet Potato Breakfast Cookies together.
Step 3: Add the Dry Ingredients
Next, add in your rolled oats, almond flour, cinnamon, salt, and baking soda. Mix until everything’s well incorporated and you’re left with a thick, hearty dough. If you love a little texture surprise, now’s the time to gently fold in those optional chopped nuts and dried cranberries or raisins.
Step 4: Shape the Cookies
Scoop about 2 tablespoons of dough for each cookie onto your prepared baking sheet. Use your fingers or the back of a spoon to gently flatten them—these cookies won’t spread much, and shaping them now helps them bake evenly and look picture-perfect.
Step 5: Bake and Cool
Pop the cookies into the oven and bake for 12–15 minutes, until they’re lightly golden and set. Once baked, let them rest on the pan for about 5 minutes before moving them to a wire rack to cool completely. This quick cooling step helps the cookies firm up and develop that irresistible chewy texture!
How to Serve Cinnamon Sweet Potato Breakfast Cookies
Garnishes
If you want to make these cookies extra special, sprinkle a bit of cinnamon sugar or a dusting of powdered sugar over the top just before serving. You can also drizzle with a little honey or maple syrup for even more shine and sweetness, or add a few extra dried cranberries for a festive touch.
Side Dishes
Cinnamon Sweet Potato Breakfast Cookies are wonderful as a stand-alone breakfast, but they shine even brighter when paired with Greek yogurt, a big mug of coffee, or your favorite smoothie. They’re also a delightful sidekick to a fresh fruit salad or a handful of toasted nuts.
Creative Ways to Present
Serve these cookies on a rustic wooden board alongside bowls of yogurt, seasonal fruit, and extra nuts for a beautiful brunch spread. Or stack them in a mason jar tied with a ribbon for a sweet homemade gift. For kids, pack them in lunchboxes with fun napkins and fresh apple slices!
Make Ahead and Storage
Storing Leftovers
After letting the cookies cool completely, tuck them into an airtight container. They keep happily at room temperature for up to 3 days, or in the fridge for up to 1 week—perfect for busy mornings when you need a grab-and-go breakfast or snack!
Freezing
Cinnamon Sweet Potato Breakfast Cookies are fantastic for making ahead. Simply freeze the cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag once solid. They’ll stay fresh for 2–3 months, making it easy to stash away a healthy treat for another day.
Reheating
If you prefer your cookies warm (and who doesn’t?), just pop one—or a few—into the microwave for 10–15 seconds. For a slightly crisp edge, reheat in a toaster oven for 3–5 minutes at 300°F. Freshly warmed, they taste like they just came out of the oven!
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! As long as it’s plain mashed sweet potato without added sugars or spices, canned works beautifully and saves you a step. Just be sure to drain off any excess liquid so your dough isn’t too wet.
Are Cinnamon Sweet Potato Breakfast Cookies vegan?
Yes, they can be! If you use maple syrup instead of honey and choose a plant-based nut butter, these cookies are completely vegan. Check your dried fruit for added ingredients if that matters, too.
Is it okay to use quick oats instead of rolled oats?
Quick oats will work, although the texture will be a bit softer and less chewy. Rolled oats provide the best hearty texture for these cookies, but feel free to use what’s on hand!
Can I add chocolate chips?
Oh, absolutely—mini chocolate chips are a fantastic addition! They add melty bites of decadence and make your Cinnamon Sweet Potato Breakfast Cookies taste extra special.
How do I make the cookies nut-free?
To make these nut-free, substitute sunflower seed butter for the nut butter, use oat flour (or a nut-free gluten-free blend) in place of almond flour, and skip the walnuts or pecans. You’ll still enjoy delicious, allergy-friendly cookies!
Final Thoughts
There’s something so satisfying about starting your day with wholesome, homemade Cinnamon Sweet Potato Breakfast Cookies. I hope you fall in love with their cozy flavors and how easy they make mornings. Seriously, give them a try—and don’t be surprised if you’re tempted to bake a double batch next time!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Vegetarian
Description
These Cinnamon Sweet Potato Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like sweet potato, oats, and nut butter, these cookies are gluten-free, dairy-free, and vegetarian. They are perfect for a quick breakfast or a satisfying snack.
Ingredients
Sweet Potato Mixture:
- 1 cup mashed sweet potato (cooked and cooled)
- 1/4 cup nut butter (such as almond or peanut butter)
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups rolled oats
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Add-Ins (Optional):
- 1/3 cup chopped walnuts or pecans
- 1/3 cup dried cranberries or raisins
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, nut butter, maple syrup or honey, and vanilla extract. Stir until smooth.
- Add Dry Ingredients: Add the oats, almond flour, cinnamon, salt, and baking soda to the sweet potato mixture. Mix until a dough forms.
- Include Add-Ins: Fold in the nuts and dried fruit, if desired.
- Bake: Scoop dough onto the baking sheet, flatten slightly, and bake for 12–15 minutes until golden.
- Cool and Serve: Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are naturally sweet and perfect for breakfast or a snack.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Cookies can be frozen for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
