These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and lightly spiced with a comforting cinnamon flavor. They’re packed with wholesome ingredients like oats and mashed sweet potatoes, making them a perfect on-the-go breakfast or healthy snack.
Why You’ll Love This Recipe
I love how these cookies bring together the natural sweetness of sweet potatoes with the warmth of cinnamon. They’re simple to make, nutritious, and satisfying enough to keep me energized through the morning. Plus, they're naturally gluten-free and easy to make vegan-friendly. I often make a batch ahead of time to have a quick breakfast ready all week.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
sweet potato, cooked and mashed
rolled oats
almond flour
ground cinnamon
baking powder
salt
egg (or flax egg for vegan option)
maple syrup
vanilla extract
optional add-ins: raisins, chopped nuts, chocolate chips
Directions
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I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
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In a large bowl, I combine the mashed sweet potato, egg, maple syrup, and vanilla extract until smooth.
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Then, I stir in the oats, almond flour, cinnamon, baking powder, and salt until everything is well mixed.
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If I’m using any add-ins like raisins or chocolate chips, I fold those in last.
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I scoop the dough into cookie-sized portions and place them on the prepared baking sheet, flattening them slightly with the back of a spoon.
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I bake the cookies for 15–18 minutes, until they’re set and golden on the bottom.
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After removing them from the oven, I let them cool on a wire rack before enjoying.
Servings and timing
This recipe makes about 12 cookies.
Prep time: 10 minutes
Cook time: 15–18 minutes
Total time: around 30 minutes
Variations
I sometimes swap out the almond flour for oat flour if that’s what I have on hand. For extra protein, I add a spoonful of nut butter to the mix. Chopped dates, cranberries, or coconut flakes also make tasty additions. And when I want an indulgent touch, I add dark chocolate chips.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze them in a zip-top bag and reheat in the microwave for about 15–20 seconds when I want one.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, I use canned sweet potato purée when I’m short on time. I just make sure it’s plain and not sweetened.
Are these cookies gluten-free?
They are, as long as I use certified gluten-free oats. The almond flour is naturally gluten-free too.
Can I make these cookies vegan?
Absolutely. I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and it works great.
Do these cookies spread when baking?
They don’t spread much, so I always flatten them a bit before baking to shape them the way I want.
Can I eat these for breakfast every day?
Yes, I do! They’re made with wholesome ingredients, so I feel good about having them as a grab-and-go breakfast or snack.
Conclusion
Cinnamon Sweet Potato Breakfast Cookies are a delicious and practical way to start the day. They’re easy to make, loaded with nourishing ingredients, and customizable to suit my taste. Whether I need a quick morning bite or a healthy treat to keep me going, these cookies always hit the spot.
Cinnamon Sweet Potato Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and lightly spiced with cinnamon. Made with wholesome ingredients like oats and mashed sweet potatoes, they’re a perfect healthy snack or grab-and-go breakfast.
Ingredients
- 1 cup sweet potato, cooked and mashed
- 1 cup rolled oats
- ½ cup almond flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg or 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Optional: ¼ cup raisins, chopped nuts, or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed sweet potato, egg (or flax egg), maple syrup, and vanilla extract until smooth.
- Stir in oats, almond flour, cinnamon, baking powder, and salt until well combined.
- Fold in any optional add-ins like raisins, nuts, or chocolate chips.
- Scoop the dough into cookie-sized portions and place on the baking sheet, flattening slightly with a spoon.
- Bake for 15–18 minutes until set and golden on the bottom.
- Cool on a wire rack before serving.
Notes
- Use canned sweet potato puree for convenience, but ensure it's unsweetened.
- Flatten the cookies before baking, as they do not spread much.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze for longer storage and reheat in the microwave for 15–20 seconds.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
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