If you’re searching for a wholesome morning treat that’s both comforting and loaded with cozy spices, this Cinnamon Sweet Potato Breakfast Cookies Recipe is going to be an instant favorite. These delightful cookies blend naturally sweet mashed sweet potatoes with warm cinnamon and a hint of nutmeg, making every bite a perfect balance of soft, chewy, and flavorful. Not only are they easy to whip up, but they also pack nutrients and offer a great way to start your day with a smile. Trust me, once you try them, your breakfast game will never be the same!
Ingredients You’ll Need
Every ingredient in this recipe is carefully chosen to build the perfect texture and bring out the warm, inviting flavors that make these cookies shine. From the creamy sweetness of mashed sweet potato to the heartiness of oats and the aromatic touch of cinnamon, each element plays an essential role.
- 1 cup mashed sweet potato: Provides natural sweetness and moisture for a soft, tender cookie.
- 1 ½ cups rolled oats: Adds chewiness and wholesome fiber to keep you energized.
- ½ cup almond flour (or regular flour): Gives structure and a subtle nutty undertone if using almond flour.
- 1 tsp cinnamon: Brings warm, comforting spice that defines the classic flavor profile.
- ¼ tsp nutmeg: Offers a gentle depth of spice to complement the cinnamon perfectly.
- ¼ tsp baking soda: Helps the cookies rise slightly for a light texture.
- ¼ tsp salt: Enhances all the flavors and balances the sweetness.
- â…“ cup maple syrup or honey: Adds natural sweetness and moisture, enhancing the overall taste.
- 1 egg: Binds everything together for a perfect cookie consistency.
- 2 tbsp melted coconut oil or butter: Supplies richness and helps keep the cookies tender.
- 1 tsp vanilla extract: Imparts a lovely aroma that elevates the flavor profile.
- â…“ cup chopped pecans or walnuts (optional): Adds a delightful crunch and nutty contrast.
- â…“ cup raisins or dried cranberries (optional): Introduces bursts of fruity sweetness and chewy texture.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly. This small step makes cleanup a breeze and helps your cookies come out looking perfect every time.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed sweet potato with the egg, maple syrup, melted coconut oil, and vanilla extract. Stir these together until you have a smooth, homogenous mixture that will serve as the flavorful, moist base for your cookies.
Step 3: Add Dry Ingredients
Next, stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt. The combination of these dry ingredients ensures your cookies have a lovely texture and just the right spiced kick to satisfy your taste buds.
Step 4: Fold in Optional Nuts and Fruits
If you’re including chopped pecans, walnuts, raisins, or dried cranberries, gently fold them into the batter now. These extras add wonderful texture and bursts of flavor that take the cookies to a whole new level of deliciousness.
Step 5: Shape the Cookies
Using a spoon or cookie scoop, drop about 2 tablespoons of the dough onto your prepared baking sheet. Lightly flatten each mound with your fingers or the back of a spoon so they bake evenly and develop a lovely golden bottom.
Step 6: Bake Until Set
Bake the cookies for 12 to 15 minutes. You’ll know they’re done when the edges are set and the bottoms turn a golden hue. The aroma at this stage is irresistible—a sure sign your morning treat is almost ready!
Step 7: Cool Completely
Transfer the cookies to a wire rack to cool completely. As they cool, they firm up perfectly without losing their soft, chewy texture. This step ensures the best eating experience every time.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
Sprinkle a tiny pinch of cinnamon on top for an extra aromatic touch or drizzle a little melted nut butter over each cookie before serving. Fresh fruit slices, like apple or pear, beautifully complement the flavors and brighten the plate.
Side Dishes
Pair these cookies with a creamy cup of yogurt, a drizzle of honey, or your favorite nut butter for a balanced and satisfying breakfast. A hot mug of chai tea or coffee with a dash of cinnamon also makes a wonderful accompaniment.
Creative Ways to Present
Try stacking these cookies with layers of cream cheese or ricotta mixed with honey in between for a tasty breakfast sandwich. Another fun idea is to serve them alongside smoothie bowls or fresh fruit salads to add texture and sweetness.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days. This keeps them fresh and chewy, so you can enjoy a wholesome breakfast without extra effort.
Freezing
If you want to prep ahead, these Cinnamon Sweet Potato Breakfast Cookies Recipe cookies freeze beautifully. Place them in a freezer-safe bag or container and they can stay fresh for up to three months. Thaw them overnight in the fridge or for a quick fix, warm them gently in the microwave.
Reheating
To enjoy the cookies warm, simply reheat them in a toaster oven or microwave for 15 to 20 seconds. This softens the cookie perfectly, reviving that fresh-baked feel and enhancing all those lovely flavors.
FAQs
Can I make these cookies gluten-free?
Absolutely! Using gluten-free rolled oats and almond flour ensures the recipe stays gluten-free without sacrificing taste or texture.
Can I substitute the sweet potato with pumpkin or butternut squash?
Yes, both pumpkin and butternut squash work well as substitutes. They provide similar moisture and mild sweetness that complement the spices wonderfully.
Are these cookies vegan-friendly?
You can make the recipe vegan by replacing the egg with a flaxseed or chia egg, and using maple syrup and coconut oil or vegan butter as instructed.
How sweet are these cookies?
These cookies have a mild, natural sweetness from the sweet potato and maple syrup, balanced by the warm spices. They’re perfect for those who want a less sugary breakfast option.
Can I add other mix-ins?
Feel free to get creative! Chopped dark chocolate, shredded coconut, or seeds like pumpkin or sunflower can add texture and extra flavor.
Final Thoughts
Making the Cinnamon Sweet Potato Breakfast Cookies Recipe has truly been a joy to share. They bring together healthful ingredients and cozy flavors in a way that makes mornings feel special. Whether you’re rushing out the door or savoring a slow weekend breakfast, these cookies are a delicious way to start your day right. Give them a try and watch how quickly they become a staple in your kitchen!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- 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 sweet potatoes, oats, and almond flour, they offer a naturally sweet and spiced flavor from cinnamon, nutmeg, and maple syrup. Perfect for a quick grab-and-go breakfast or a healthy snack, these cookies have optional nuts and dried fruit for added texture and taste. They are baked to golden perfection, making them both wholesome and satisfying.
Ingredients
Main Ingredients
- 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
- 1 ½ cups rolled oats
- ½ cup almond flour (or regular flour)
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp baking soda
- ¼ tsp salt
- â…“ cup maple syrup or honey
- 1 egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract
Optional Ingredients
- â…“ cup chopped pecans or walnuts
- â…“ cup raisins or dried cranberries
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix wet ingredients: In a large bowl, combine the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well blended.
- Add dry ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt until everything is thoroughly mixed into the wet ingredients.
- Incorporate optional mix-ins: Fold in the chopped pecans or walnuts and raisins or dried cranberries if using, making sure they are evenly distributed throughout the dough.
- Form cookies: Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet. Slightly flatten each scoop with the back of a spoon or your fingers to help them bake evenly.
- Bake cookies: Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the cookies are set and have a golden color on the bottom.
- Cool and firm up: Remove cookies from the oven and allow them to cool completely on a wire rack. This cooling step helps them firm up and develop the perfect texture.
Notes
- For a nut-free version, omit the nuts and use regular flour instead of almond flour.
- You can substitute honey for maple syrup, depending on your preference.
- Make sure the sweet potato is fully cooked and mashed for best texture.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate to extend freshness.
- These cookies freeze well; thaw at room temperature before eating.
- Adjust baking time if your cookies are larger or smaller than 2 tablespoons.
