Cinnamon Sweet Potato Breakfast Cookies Recipe

There’s something utterly irresistible about Cinnamon Sweet Potato Breakfast Cookies — soft, chewy, and delicately spiced, they transform simple pantry staples into wholesome bites of comfort. Whether you’re darting out the door or sipping your morning coffee, these gems bring together the nutty sweetness of roasted sweet potato and warm cinnamon, making each cookie feel like a hug in breakfast form. Naturally sweetened and freezer-friendly, you’ll find yourself reaching for these again and again.

Ingredients You’ll Need

Every ingredient in these Cinnamon Sweet Potato Breakfast Cookies works like a touch from a friendly baker: simple, nourishing, and reliable. Stock your kitchen with these basics, and you’ll have delicious, textured cookies that everyone will love.

• Mashed Sweet Potato: Adds natural sweetness, moisture, and that gorgeous orange color — about 1 cup from one medium sweet potato.
• Rolled Oats: Old-fashioned oats provide chewiness and make the cookies wonderfully hearty.
• Almond Flour (or Regular Flour): Brings tenderness and a light, nutty richness — almond flour keeps them gluten-free if needed!
• Cinnamon: The signature spice; don’t skimp! It gives these breakfast cookies their cozy, warming personality.
• Nutmeg: A pinch deepens the cookie’s aromatic notes for a bakery-style flavor.
• Baking Soda: Helps the cookies puff up just enough for a soft, light bite.
• Salt: Just a hint to sharpen all the sweet flavors.
• Maple Syrup or Honey: Both will add natural sweetness and means no refined sugar in sight.
• Egg: Binds everything together and helps these cookies set with a soft crumb.
• Melted Coconut Oil or Butter: Adds richness and helps keep the cookies moist for days.
• Vanilla Extract: One teaspoon brings everything together with that familiar bakery aroma.
• Chopped Pecans or Walnuts (optional): For extra crunch and protein in each bite — totally up to you!
• Raisins or Dried Cranberries (optional): Brings pops of sweetness and chewy texture that feel just right.

How to Make Cinnamon Sweet Potato Breakfast Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by preheating your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper for easy cookie removal and minimal cleanup. This small step makes a big difference — your Cinnamon Sweet Potato Breakfast Cookies will slide right off and keep their perfect shape.

Step 2: Mix the Wet Ingredients

In a large bowl, combine your mashed sweet potato, the egg, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Stir until everything is smooth and unified. This creates the luscious, naturally sweet and fragrant base that makes these cookies so satisfying at breakfast.

Step 3: Add Dry Ingredients

Into the bowl of wet ingredients, pour in your rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Stir until no flour streaks remain. If you’re adding nuts and dried fruit, fold them in gently now for surprise pops of crunch and chew.

Step 4: Scoop and Shape

Using a spoon or cookie scoop, drop roughly 2 tablespoons of dough per cookie onto your lined baking sheet. Gently flatten each mound with the back of the spoon for a classic cookie look. These cookies don’t spread much in the oven, so shape them the way you’d like to enjoy them.

Step 5: Bake to Golden Deliciousness

Bake the Cinnamon Sweet Potato Breakfast Cookies for 12 to 15 minutes, or until the bottoms are lightly golden and the tops are just set. Your kitchen will fill with the scent of cinnamon and sweet potato — the anticipation is truly worth it!

Step 6: Cool Completely

Let the cookies sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool fully. Don’t skip this step: as the cookies cool, they firm up to the perfect soft-chewy texture. Now your Cinnamon Sweet Potato Breakfast Cookies are ready for breakfast, a snack, or any cozy moment.

How to Serve Cinnamon Sweet Potato Breakfast Cookies

Garnishes

A sprinkle of extra cinnamon or a tiny pinch of flaky salt on top can elevate the look and flavor instantly. Chopped toasted nuts or a dusting of powdered sugar are also amazing little touches — just a tiny bit makes them feel bakery-fancy.

Side Dishes

Pair your Cinnamon Sweet Potato Breakfast Cookies with a glass of cold milk, a creamy latte, or a tangy bowl of Greek yogurt and fresh fruit. They’re sturdy enough to pack alongside apple slices or a handful of berries for a truly energizing breakfast box.

Creative Ways to Present

Try stacking a few cookies, tying them with baker’s twine, and tucking them into a lunchbox or gift bag. Or, serve them warm with a drizzle of almond butter and a spoonful of Greek yogurt as a mini breakfast sundae. The cheerful orange hue looks beautiful on a rustic wooden board for brunch, too!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Sweet Potato Breakfast Cookies in an airtight container at room temperature for up to 3 days. They stay wonderfully soft and make an easy grab-and-go snack throughout the week.

Freezing

If you want to stock up, freeze cooled cookies in a zip-top bag or airtight container for up to 2 months. Lay parchment between layers to prevent sticking and just grab a few whenever you’re craving one.

Reheating

To bring Cinnamon Sweet Potato Breakfast Cookies back to fresh-baked glory, simply microwave one or two for about 10-15 seconds, or warm in a 300°F (150°C) oven for 3-4 minutes. The warmth brings out all the cozy spices and soft texture!

FAQs

Can I make these Cinnamon Sweet Potato Breakfast Cookies vegan?

Absolutely! Swap the egg for a flaxseed egg (1 tablespoon ground flax mixed with 3 tablespoons water, rested for 5 minutes) and use maple syrup instead of honey. Choose coconut oil over butter, and you’re set.

What’s the best way to cook the sweet potato for this recipe?

Roasting is ideal for maximum sweetness! Simply bake your sweet potato at 400°F (200°C) until soft, then let it cool, peel, and mash. You can also microwave it to save time — just be sure it’s fully tender before mashing.

Can I substitute the almond flour?

Of course! Regular all-purpose flour works well here, or try oat flour if you want to keep these gluten free (just make sure your oats are certified gluten-free). Each option will create a slightly different but equally delicious texture.

How do I make the cookies less sweet?

Simply reduce the maple syrup or honey by a tablespoon or two, or use unsweetened add-ins like raw nuts for balance. Since the sweet potato itself adds a natural sweetness, the cookies will remain satisfying with less sugar.

Are these good for meal prep?

Absolutely! Bake a double batch and freeze half — they thaw quickly and taste just as fresh. Cinnamon Sweet Potato Breakfast Cookies are ideal for busy mornings, school snacks, or anytime you want a wholesome treat ready to go.

Final Thoughts

Once you try Cinnamon Sweet Potato Breakfast Cookies, they’re sure to become a cozy favorite in your kitchen. Soft, flavorful, and fuss-free, they’re a delicious way to give your mornings an upgrade — so don’t wait, grab a sweet potato and bake up some goodness soon!

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