If you’re hunting for a wholesome yet scrumptiously sweet start to your morning, this Cinnamon Sweet Potato Breakfast Cookies Recipe is an absolute winner. Combining the natural creaminess of mashed sweet potatoes with warm cinnamon and hearty oats, these cookies are not only bursting with flavor but also nourishing and satisfying. They strike that perfect balance between a treat and a nutritious breakfast, making them an ideal grab-and-go option for busy days or a cozy weekend indulgence. Trust me, once you try these, they’ll become an essential part of your breakfast rotation.
Ingredients You’ll Need
Gathering the right ingredients for this Cinnamon Sweet Potato Breakfast Cookies Recipe is refreshingly straightforward. Each component plays a vital role: sweet potatoes bring moisture and natural sweetness, oats contribute a delightful chew, and a hint of cinnamon warms every bite. These simple staples come together effortlessly to create something truly special.
- 1 cup mashed sweet potato: Use cooked and mashed sweet potato for natural sweetness and creamy texture.
- 1 ½ cups rolled oats: Adds heartiness and chew, great for that classic cookie bite.
- ½ cup almond flour (or regular flour): Provides structure and a subtle nutty flavor.
- 1 tsp cinnamon: Key spice that gives this recipe its cozy, warm aroma.
- ¼ tsp nutmeg: Complements cinnamon with a touch of earthiness.
- ¼ tsp baking soda: Helps the cookies rise just enough for a tender crumb.
- ¼ tsp salt: Balances sweetness and enhances all other flavors.
- â…“ cup maple syrup or honey: Natural sweeteners for depth and moisture.
- 1 egg: Binds the ingredients together beautifully.
- 2 tbsp melted coconut oil or butter: Adds richness and helps with a tender texture.
- 1 tsp vanilla extract: Elevates the overall flavor profile with a lovely aroma.
- â…“ cup chopped pecans or walnuts (optional): For a satisfying crunch and nutty deliciousness.
- â…“ cup raisins or dried cranberries (optional): Provides bursts of chewy sweetness in every bite.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the tray effortlessly. Parchment paper is one of those small tools that makes a big difference in the kitchen!
Step 2: Mix the Wet Ingredients
In a large bowl, combine the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract. Stir until you achieve a smooth and creamy mixture. This forms the base of your cookie dough, packed with natural moisture that eliminates the need for extra sugars or oils.
Step 3: Add the Dry Ingredients
Now, stir in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt. These dry ingredients provide structure, flavor, and that wonderfully chewy texture that makes breakfast cookies so irresistible. Mixing just until combined helps keep the cookies tender and soft.
Step 4: Fold in Optional Add-Ins
This is where you can get creative! Gently fold in chopped nuts like pecans or walnuts for a delightful crunch, and dried fruit such as raisins or cranberries for bursts of chewy sweetness. Both add interesting textures that make these cookies feel like a real treat.
Step 5: Scoop and Shape
Scoop about two tablespoons of dough per cookie onto your prepared baking sheet. Slightly flatten each mound with your fingers or the back of a spoon to encourage even baking. These don’t spread much, so shaping them now is important.
Step 6: Bake Until Golden
Bake the cookies for 12 to 15 minutes, or until they are set and the bottoms turn a lovely golden brown. The scent of cinnamon and sweet potato filling your kitchen as they bake is pure morning magic!
Step 7: Cool Completely
Once baked, transfer the cookies to a wire rack to cool completely. This step is crucial because the cookies firm up as they cool, settling into that perfect texture you’ll love.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
For an extra pop of flavor and visual appeal, sprinkle a little cinnamon powder or drizzle a touch of maple syrup right before serving. A dusting of powdered sugar can also add a charming sweetness for a breakfast treat that feels special.
Side Dishes
Pairing these breakfast cookies with a dollop of Greek yogurt or a side of fresh fruit really rounds out the meal. A warm cup of spiced chai tea or your favorite coffee also complements the cozy cinnamon notes beautifully.
Creative Ways to Present
For a fun brunch presentation, arrange these cookies alongside small bowls of nut butter, honey, or cream cheese for dipping. Or create a layered parfait with cookie crumbles, yogurt, and fruit to enjoy the Cinnamon Sweet Potato Breakfast Cookies Recipe in a totally new way.
Make Ahead and Storage
Storing Leftovers
Keep any leftover breakfast cookies in an airtight container at room temperature for up to three days. This makes them perfect for prepping ahead and enjoying a quick breakfast without extra work.
Freezing
If you want to save a batch for later, these cookies freeze wonderfully. Place them in a freezer-safe container or bag with parchment paper between layers, and freeze for up to three months. Just thaw overnight in the fridge before enjoying.
Reheating
To bring your cookies back to life, warm them gently in a toaster oven or microwave for a few seconds. They taste delicious warmed-up, with all those cozy aromas rising anew with each bite.
FAQs
Can I make these cookies vegan?
Absolutely! Simply replace the egg with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water, set for 5 minutes) and use maple syrup instead of honey. The texture and taste will still be fantastic.
Can I substitute almond flour with another flour?
Yes, you can use regular all-purpose flour, oat flour, or even gluten-free flour blends. Keep in mind that the texture and density might vary slightly, but the cookies will still be delicious.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats and almond flour or a gluten-free flour blend. Be sure to double-check the labels if gluten is a concern for you.
How sweet are these cookies?
These breakfast cookies have a gentle natural sweetness from the sweet potato and maple syrup, balanced perfectly by cinnamon and nutmeg. If you prefer them sweeter, you can always add a bit more maple syrup or include dried fruits.
Can I add protein to the cookies?
Definitely! Consider adding a scoop of your favorite protein powder (vanilla works well) to the dry ingredients or mixing in nut butter for an extra protein boost that keeps you fuller longer.
Final Thoughts
There’s something truly comforting about starting your day with this Cinnamon Sweet Potato Breakfast Cookies Recipe. Easy to make, packed with wholesome ingredients, and just bursting with cozy flavors, these cookies are my go-to breakfast when I want something both nutritious and delicious without the fuss. I can’t wait for you to try them and make them one of your favorites too. Happy baking and even happier eating!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome, naturally sweetened treat perfect for a quick breakfast or snack. Made with mashed sweet potatoes, oats, and warm spices, they offer a delicious and nutritious way to start your day. With optional nuts and dried fruit for added texture and flavor, these cookies are easy to prepare and ideal for a healthy, energy-boosting bite.
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 Add-ins
- 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 even baking.
- Combine Wet Ingredients: In a large bowl, mix together the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well combined.
- Mix Dry Ingredients: Stir in the rolled oats, almond flour, cinnamon, nutmeg, baking soda, and salt into the wet mixture, ensuring all ingredients are evenly incorporated.
- Add Optional Mix-Ins: Gently fold in the chopped nuts and dried fruit if you choose to include them for extra crunch and flavor.
- Shape Cookies: Scoop about 2 tablespoons of the dough per cookie onto the prepared baking sheet. Slightly flatten each cookie with your fingers or the back of a spoon for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes or until the cookies are set and golden brown on the bottom.
- Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely. This step helps the cookies firm up to the perfect texture.
Notes
- You can substitute almond flour with regular all-purpose flour if preferred.
- For a vegan version, replace the egg with a flax or chia egg and use maple syrup instead of honey.
- Make sure the sweet potato is well mashed to avoid lumps in the dough.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to customize add-ins with your favorite nuts or dried fruits.
