Cinnamon Sweet Potato Breakfast Cookies

Cinnamon Sweet Potato Breakfast Cookies are the answer to busy mornings and wholesome snacking. These cookies are naturally sweetened and packed with warm spices. I love that they give me a nourishing start to the day but feel like an indulgent treat at the same time. Oats and almond flour bring a tender chew while sweet potato adds moisture and flavor. Not only are they gluten free and refined sugar free, but you can make these ahead and always have them ready when you need a healthier cookie fix.

I first made these on a weekend when my kids wanted cookies for breakfast and I wanted something more wholesome. Now they are a regular in our freezer for grab-and-go mornings.

Ingredients

• Mashed sweet potato: adds natural sweetness and keeps the cookies tender Use a medium sweet potato cooked until completely soft then mashed for the best texture
• Rolled oats: provide hearty chew and fiber Choose old fashioned oats rather than quick oats for the right consistency
• Almond flour: gives a delicate nutty flavor and moist crumb Look for finely ground almond flour not almond meal for the smoothest cookie
• Cinnamon: warm spice that makes these smell and taste cozy Choose fresh cinnamon whenever possible for the most aroma
• Nutmeg: pairs perfectly with cinnamon and sweet potato for depth Use whole nutmeg grated fresh if you can
• Baking soda: helps the cookies to puff slightly and set up
• Salt: brings out all the flavors Use fine sea salt for even seasoning
• Maple syrup or honey: naturally sweetens the cookies Select pure maple syrup or raw local honey for extra nuance
• Egg: binds the dough and adds richness For a vegan option you can use a flax egg
• Melted coconut oil or butter: both work to add moisture and richness Go for unrefined coconut oil for a more pronounced flavor or unsalted butter for classic taste
• Vanilla extract: rounds out the cookie flavor Always use pure vanilla extract
• Chopped pecans or walnuts: optional but they add crunch and nutty depth Select fresh nuts and toast them lightly to heighten their flavor
• Raisins or dried cranberries: optional chewy pockets of extra sweetness Use unsweetened dried fruit for less sugar

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 350 degrees Fahrenheit This allows the cookies to bake evenly and get golden on the bottom Line a baking sheet with parchment paper so you can remove the cookies easily and have less cleanup

Mix Wet Ingredients:

In a large bowl combine your mashed sweet potato with the egg maple syrup melted coconut oil and vanilla Use a fork or a whisk to make the mixture smooth and homogenous This creates the moist base for your cookies

Combine Dry Ingredients:

To the same bowl add in oats almond flour cinnamon nutmeg baking soda and salt Stir with a spatula or large spoon so that everything is evenly combined Take care to break up any clumps in the almond flour for the best texture

Add Mix-Ins:

If you are using nuts or dried fruit sprinkle them over the dough and fold them in gently just until they are evenly distributed This step makes every cookie packed with those little flavor surprises

Shape the Cookies:

Scoop out about two tablespoons of dough for each cookie and place onto your baking sheet Leave a little space between them as they will spread slightly Press each mound with your fingers or the back of a spoon to flatten to about three quarters of an inch thickness This ensures they bake evenly

Bake:

Place the tray in the center rack of the oven and bake for twelve to fifteen minutes Watch for the bottoms to become golden and the edges to set The centers will still be soft but will firm up as they cool

Cool Completely:

Once out of the oven let the cookies sit on the tray for a minute then transfer to a wire rack Let them cool completely This is essential so they can firm up and become chewy instead of falling apart

Pin it

The cinnamon in this recipe is really the star The smell of these cookies baking always makes my kitchen feel extra cozy My son loves to sprinkle extra cinnamon on top before baking and the aroma brings back so many sweet memories of chilly mornings together

Storage Tips

Once completely cool store cookies in an airtight container at room temperature for two to three days For longer storage pop them into the fridge where they stay moist for up to a week If you want to keep a bigger batch freeze them in a zip bag and simply warm in the microwave or let thaw at room temp when you need a quick breakfast

Ingredient Substitutions

If you do not have sweet potato try mashed banana or pure pumpkin for a new flavor twist Almond flour can be swapped for regular flour if gluten is not a concern or try oat flour for a nut free option Flaxseed or chia seeds work well stirred in for added nutrition and you can substitute chocolate chips for fruit to make them more like a treat

Pin it

Serving Suggestions

These are perfect alongside a cup of coffee or a smoothie for breakfast I also like to tuck them into my kids’ lunchboxes as a surprise snack For a fun brunch idea stack them high on a platter with a swirl of almond butter and an extra sprinkle of cinnamon

Cultural and Historical Context

Sweet potatoes are a staple in many cultures and have long been prized for their natural sweetness In the South sweet potatoes are often baked into casseroles or pies and I like to think of these cookies as a healthier nod to those classic flavors Using oats and nuts was inspired by old fashioned breakfast breads that are hearty enough to fill you up all morning

Frequently Asked Questions

→ Can I substitute the sweet potato?

Yes, try replacing sweet potato with mashed banana or pumpkin for a different flavor and texture. Adjust sweetness as needed.

→ What flour alternatives can I use?

Almond flour adds a rich, nutty taste, but regular flour or oat flour also work well. For a nut-free version, use regular flour.

→ Are these cookies suitable for meal prep?

Absolutely. They freeze beautifully and stay soft, making them perfect for make-ahead breakfasts or snacks throughout the week.

→ Can I make them vegan?

Yes, simply replace the egg with a flax egg and use maple syrup as your sweetener for a vegan-friendly option.

→ How can I boost the nutrition?

Add flaxseeds or chia seeds to the dough for extra fiber and omega-3s, or include nuts and dried fruit for added nutrients.