If you’re looking for a wholesome morning treat that’s as comforting as it is delicious, the Cinnamon Sweet Potato Breakfast Cookies Recipe is about to become your new favorite. Imagine the natural sweetness of mashed sweet potato paired with warm cinnamon, hearty oats, and a hint of vanilla all baked into a soft, chewy cookie perfect for breakfast on the go. These cookies are full of nutrients, fiber, and flavor, making them an irresistible and guilt-free way to start your day with a smile.
Ingredients You’ll Need
Every ingredient in this recipe is chosen to bring out the perfect balance of taste and texture, making these breakfast cookies both nutritious and delightful. Each component plays a crucial role, from the creamy sweet potato base to the nutty crunch and natural sweetness that enliven every bite.
- 1 cup mashed cooked sweet potato: Adds moisture, natural sweetness, and vibrant color for a wholesome base.
- 1 1/2 cups old-fashioned oats: Provides hearty texture and fiber to keep you full through the morning.
- 1/2 cup almond flour (or regular flour): Adds structure and a subtle nutty flavor for depth in every bite.
- 1/4 cup maple syrup or honey: Natural sweeteners that enhance the warmth of cinnamon without overwhelming.
- 1/4 cup almond butter or peanut butter: Introduces creamy richness and satisfying protein to the cookies.
- 1 large egg: Helps bind the ingredients together and contributes to a tender texture.
- 1 teaspoon cinnamon: The star spice that complements the sweet potato perfectly with its fragrant warmth.
- 1/2 teaspoon vanilla extract: Adds a lovely aromatic backdrop that rounds out the flavors.
- 1/4 teaspoon salt: Balances flavors and enhances the sweetness naturally.
- 1/2 teaspoon baking soda: Ensures the cookies rise just enough for a soft, tender crumb.
- 1/4 cup chopped walnuts or pecans (optional): Adds delightful crunch and healthy fats.
- 1/4 cup raisins or mini chocolate chips (optional): For a burst of sweet surprise in every bite.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Preheat and Prepare Your Baking Surface
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This simple step sets you up for flawless cookies that won’t break apart when removing them.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed cooked sweet potato with almond butter, maple syrup, egg, and vanilla extract. Stir until you have a smooth, creamy mixture that forms the flavorful foundation of your cookies.
Step 3: Add the Dry Ingredients
Next, fold in the oats, almond flour, cinnamon, salt, and baking soda. Mix gently but thoroughly until everything is just combined. If you’re including nuts and raisins or chocolate chips, now’s the moment to fold them in evenly for that perfect bite.
Step 4: Portion and Shape Your Cookies
Using about two tablespoons of dough per cookie, drop scoops onto the prepared baking sheet. Flatten each scoop slightly with a spoon or your fingers to help them bake evenly and form that classic cookie shape.
Step 5: Bake to Perfection
Bake your cookies for 12 to 14 minutes, or until the edges turn a gentle golden color and the centers are set. This ensures a soft, chewy center with just enough firmness to hold their shape beautifully.
Step 6: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This resting period helps them firm up slightly while maintaining their tender chewiness, ready to brighten your breakfast plate or lunchbox.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
For a little finishing touch, a light dusting of cinnamon sugar or a drizzle of melted nut butter can elevate these cookies beautifully. Fresh fruit on the side, like sliced bananas or berries, pairs nicely to complement their sweet warmth.
Side Dishes
Serve these cookies alongside a cup of your favorite morning brew, whether that’s rich coffee, spiced chai, or creamy almond milk. They also go wonderfully with a dollop of Greek yogurt for a balanced breakfast full of protein.
Creative Ways to Present
Want to mix things up? Try sandwiching your cookies with a layer of almond butter and a smear of fruit preserves or nut butter and cream cheese for an indulgent yet wholesome breakfast treat. They also make great grab-and-go snacks packed with seasonal goodness.
Make Ahead and Storage
Storing Leftovers
These cookies keep perfectly in an airtight container at room temperature for up to 2 days. If you want to extend their freshness, refrigerate them where they will stay moist and tasty for up to a week.
Freezing
To enjoy these cookies far beyond their baking day, freeze them in a single layer on a tray first, then transfer to a freezer-safe container. They freeze beautifully for up to 3 months, making them a convenient breakfast solution at any time.
Reheating
When you’re ready to eat a frozen cookie, simply microwave for 15 to 20 seconds or warm in a low oven until heated through. This revives their soft texture and warm cinnamon aroma, bringing them back to life like fresh-baked.
FAQs
Can I make these cookies vegan?
Absolutely! To make your Cinnamon Sweet Potato Breakfast Cookies Recipe vegan, simply substitute the egg with a flax or chia egg and use maple syrup instead of honey. You’ll get the same delicious taste with a plant-based twist.
What can I use instead of almond flour?
If almond flour isn’t on hand, regular all-purpose flour or oat flour works perfectly. Each alternative will slightly change the texture but won’t sacrifice flavor in these tasty breakfast cookies.
Can I use canned sweet potato?
Canned sweet potato puree is a great time-saving option and works just fine here. Just make sure to drain any excess liquid to keep the dough from becoming too wet for perfect cookie consistency.
How long do these cookies last?
Stored properly at room temperature, the cookies remain fresh for a couple of days, but refrigeration extends their life to about one week. For longer storage, freezing is your best bet to keep enjoying them anytime.
Are these cookies gluten-free?
Yes, as long as you use gluten-free oats and almond flour, this Cinnamon Sweet Potato Breakfast Cookies Recipe is naturally gluten-free, making it a great option for those with sensitivities.
Final Thoughts
I can’t recommend the Cinnamon Sweet Potato Breakfast Cookies Recipe enough—it’s such a delightful way to start your day with warmth, nutrition, and a touch of sweetness. Whether you’re rushing out the door or enjoying a leisurely morning, these cookies bring comfort and satisfaction that will keep you coming back for more. Give them a try and watch how quickly they become a beloved staple in 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 delicious way to start your day. Packed with nutritious ingredients like mashed sweet potatoes, oats, and almond flour, they offer a perfect balance of natural sweetness and warm cinnamon spice. Easy to prepare and bake, these cookies are ideal for a quick breakfast or a healthy snack on the go.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond flour (or regular flour)
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 large egg
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Mix-ins
- 1/4 cup chopped walnuts or pecans
- 1/4 cup raisins or mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract. Mix until the batter is smooth and well incorporated.
- Add Dry Ingredients: Stir in the oats, almond flour, cinnamon, salt, and baking soda until everything is evenly combined. If desired, fold in walnuts and raisins or chocolate chips for added texture and flavor.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet. Flatten each cookie slightly with your spoon or fingers to ensure even baking.
- Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes until the edges turn lightly golden and the centers are set.
- Cool and Store: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 2 days or refrigerate for as long as 1 week.
Notes
- For a vegan option, substitute the egg with a flax egg or chia egg.
- Adjust sweetness by varying the amount of maple syrup or honey.
- Use almond flour for a gluten-free version; regular flour can be used if gluten is not a concern.
- Add spices like nutmeg or ginger for extra warmth.
- Swap walnuts or pecans with any nuts of your choice based on preference or allergy considerations.
- Cookies freeze well for up to 3 months; thaw at room temperature before serving.
