Introduction

Cinnamon Sweet Potato Breakfast Cookies are the kind of recipe that makes mornings a little more special—and a lot more delicious. They’re soft, naturally sweet, full of cozy spices, and come together with ingredients you probably already have in your kitchen. Whether you’re racing out the door or sitting down with a warm cup of coffee, these cookies are the perfect way to start your day.

What makes them truly special is how they balance comfort and nutrition. You get the warming flavors of cinnamon and nutmeg paired with hearty oats and naturally sweet mashed sweet potato. They’re wholesome enough for breakfast but tasty enough to feel like a treat. Plus, they’re flexible—easy to make gluten-free, vegan, or boosted with your favorite add-ins like chocolate chips or dried cranberries.

If you’re looking for a breakfast that’s quick, satisfying, and full of feel-good ingredients, these cookies check all the boxes.

Why You’ll Love This Recipe

Key Benefits

There’s a lot to love about this recipe, but here are some of the reasons it might just become your new favorite:

• Quick and Easy: No fancy techniques or equipment—just stir, scoop, and bake.

• Wholesome Ingredients: Sweet potato, oats, and almond flour make these nourishing and naturally sweet.

• Make-Ahead Friendly: Bake a batch, store them in the freezer, and grab one when you need a healthy snack or breakfast on the go.

• Kid-Approved: Soft texture and mild sweetness make them a hit with little ones.

Suitable For

These breakfast cookies are made for just about everyone. They work for:

• Busy mornings when there’s no time to cook.

• Meal prep lovers who want to stock up on healthy snacks.

• Families looking for kid-friendly, lunchbox-safe options.

• Anyone avoiding refined sugar or gluten (just use certified gluten-free oats).

• Vegans—just swap in a flax egg and you’re good to go.

Ingredients for Cinnamon Sweet Potato Breakfast Cookies

Core Ingredients

Here’s what you’ll need to make these breakfast cookies, along with why each one matters:

• Mashed Sweet Potato (1 cup)
  Adds natural sweetness, moisture, and a lovely soft texture. Roasted sweet potato works best for flavor, but boiled or steamed is fine too.

• Old-Fashioned Oats (1½ cups)
  Provide structure and heartiness. They’re the base of these cookies and make them breakfast-worthy.

• Almond Flour (¾ cup)
  Keeps the cookies light and slightly nutty. Also adds healthy fats and protein.

• Maple Syrup or Honey (⅓ cup)
  A natural sweetener that adds just the right touch of sweetness. Maple syrup gives a subtle caramel note, while honey offers a warmer finish.

• Egg (1)
  Helps bind everything together. You can swap for a flax egg to make it vegan.

• Vanilla Extract (1 tsp)
  Adds depth and enhances the flavor of the sweet potato and spices.

• Baking Powder (½ tsp)
  Lends a bit of lift and helps the cookies stay soft and fluffy.

• Salt (¼ tsp)
  Balances sweetness and enhances all the other flavors.

• Cinnamon (1½ tsp), Nutmeg (½ tsp), Ginger (¼ tsp)
  This spice trio brings warmth, depth, and that cozy fall flavor.

Substitutions and Tips

One of the best things about this recipe is how forgiving it is. Here’s how you can make it work with what you have:

• Almond Flour → Try oat flour or whole wheat flour if you need a nut-free option. The texture will change slightly, but still delicious.

• Maple Syrup → Honey, agave, or date syrup all work. Just note the slight flavor differences.

• Egg → Use a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit 5 minutes) for a vegan version.

• Oats → Make sure to use certified gluten-free oats if needed.

• Add-ins → Toss in ½ cup mini chocolate chips, dried cranberries, or chopped pecans for a flavor boost. Keep it balanced so the cookies hold their shape.

Best Sweet Potato for Breakfast Cookies

Not all sweet potatoes are created equal when it comes to baking. For the best texture and flavor, go with an orange-fleshed variety like Garnet, Beauregard, or Jewel. They’re naturally sweeter and more moist, which helps the cookies stay soft without needing extra oil.

Here’s a pro tip: Roast the sweet potato instead of boiling. Roasting draws out the natural sugars and gives a richer, deeper flavor. Just prick a medium sweet potato a few times with a fork, bake it at 400°F for 45–60 minutes, and scoop out the flesh once it’s cool enough to handle. You’ll be amazed how much more flavorful your cookies turn out.

If you’re in a pinch, canned sweet potato can work—just make sure it’s 100% sweet potato with no added sugar or spices.

Kitchen Tools You’ll Need

These cookies are delightfully low-maintenance when it comes to gear. You probably already have everything you need:

Must-Have Tools

• Large Mixing Bowl – You’ll mix everything in one bowl, so go big.

• Measuring Cups and Spoons – Accuracy matters when it comes to baking.

• Baking Sheet – A standard sheet pan works perfectly.

• Parchment Paper or Silicone Baking Mat – Prevents sticking and makes cleanup a breeze.

Nice-to-Have Tools

• Cookie Scoop – Helps you portion out evenly sized cookies that bake uniformly.

• Cooling Rack – Allows air to circulate around the cookies so they cool properly.

• Potato Masher or Food Processor – Makes quick work of turning roasted sweet potato into a smooth mash.

How to Make Cinnamon Sweet Potato Breakfast Cookies

These cookies are as easy as mixing everything in one bowl and popping them in the oven. No chilling, no fancy tools—just wholesome ingredients and a few simple steps. Whether you’re a seasoned baker or just getting started, this process is totally doable.

Step 1: Prep Your Ingredients

Before you dive into mixing, it helps to have everything measured and ready. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. If you haven’t already, mash your cooked sweet potato until smooth. Roasted sweet potato works best here—it’s naturally sweeter and more flavorful.

Tip: If you’re using freshly roasted sweet potato, let it cool slightly so it doesn’t start cooking the egg when mixed.

Step 2: Mix the Wet Ingredients

In a large bowl, combine your mashed sweet potato, maple syrup (or honey), egg, and vanilla extract. Stir until the mixture is smooth and creamy. This is your flavor base, and it’s where the cookies get their moisture and sweetness.

Tip: A whisk or sturdy spatula works great here. No electric mixer needed.

Step 3: Add the Dry Ingredients

Next, stir in the oats, almond flour, baking powder, cinnamon, nutmeg, ginger, and salt. Mix just until everything is evenly combined. You should end up with a thick, slightly sticky dough that holds its shape when scooped.

Tip: Don’t overmix—just fold until there are no dry pockets. Overmixing can make the cookies dense.

Step 4: Fold in Optional Add-ins

Here’s your chance to personalize the cookies. Want a little chocolate? Add mini chips. Like a fruity chew? Toss in dried cranberries or raisins. Chopped walnuts or pecans bring a satisfying crunch.

Tip: Keep add-ins to around ½ cup total so the cookies hold together nicely.

Step 5: Scoop and Flatten

Use a cookie scoop or heaping tablespoon to portion the dough onto your prepared baking sheet. Space them about 2 inches apart. These cookies don’t spread much, so gently flatten each one with the back of a spoon or your fingers to shape them.

Tip: Lightly wet your hands or spoon to keep the dough from sticking.

Step 6: Bake and Cool

Bake for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges. They won’t brown much, so check for firmness. Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tip: They’ll firm up more as they cool, so don’t worry if they seem a bit soft straight from the oven.

Tips for Success

A few simple tricks can make a big difference when baking these cookies:

• Roast your sweet potato instead of boiling—it adds a richer, caramelized flavor and prevents the cookies from being too wet.

• Use old-fashioned rolled oats, not quick oats. The texture will be heartier and more satisfying.

• Don’t skip the salt. Even a small amount helps enhance the sweetness and spice.

• Flatten the cookies before baking. They won’t spread much on their own.

• Let them cool completely before storing or freezing. This helps lock in the texture and prevents sogginess.

How to Store Cinnamon Sweet Potato Breakfast Cookies

These cookies are fantastic for meal prep and busy mornings. Here’s how to keep them fresh and tasty:

At Room Temperature

Store them in an airtight container for up to 3 days. They’ll stay soft and chewy, perfect for a quick breakfast or snack.

Tip: Place a small piece of parchment paper between layers if you’re stacking them.

In the Refrigerator

Want them to last a bit longer? Refrigerate in a sealed container for up to 7 days. They might firm up slightly, but they’ll still be delicious. Just bring to room temp or warm briefly before eating.

Freezing Tips

These cookies freeze beautifully. Lay them flat on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months.

To enjoy, thaw on the counter or pop in the microwave for 20–30 seconds.

Frequently Asked Questions (FAQs)

Can I make these vegan?

Yes, absolutely. Just use a flax egg instead of a regular egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5–10 minutes to gel. Then use it just like a regular egg in the recipe.

Can I use canned sweet potato?

You can, but be sure it’s plain mashed sweet potato with no added sugar or spices. If it seems watery, blot with a paper towel before adding to the batter.

Are these gluten-free?

Yes, as long as you use certified gluten-free oats and almond flour. Always double-check the labels if you’re baking for someone with celiac or a gluten sensitivity.

Can I add protein powder?

Definitely. To add a boost of protein, use a scoop of your favorite unflavored or vanilla protein powder and reduce the almond flour slightly to balance the dry ingredients. Just keep an eye on the texture—if the dough feels too dry, add a tablespoon of almond milk or water.

Related Recipes

If you loved these cinnamon sweet potato breakfast cookies, you might enjoy these other cozy baked goods from RecipeSeasys:

• Pumpkin Spice Pancakes Recipe: A fall favorite, fluffy and full of warming spices.

• Homemade Cinnamon Rolls (No Yeast): All the flavor, no waiting time.

• Oatmeal Chocolate Chip Banana Muffins: Another quick, wholesome breakfast option.

• Cottage Cheese Spinach Crustless Quiche: A protein-rich option to balance your sweet mornings.

• Flourless Sweet Potato Ginger Cake: A deeper dive into sweet potato desserts.

Conclusion

Cinnamon Sweet Potato Breakfast Cookies are one of those recipes that you’ll find yourself making again and again. They’re simple, nourishing, and adaptable—perfect for busy mornings, picky kids, or anyone who wants a little sweetness without the guilt.

Try them with your own twist, share them with friends, or tuck a few in the freezer for later. However you enjoy them, they’re bound to become a staple in your kitchen.

And when you bake a batch, don’t forget to leave a comment and let us know how they turned out. We love seeing your creations and hearing what variations you come up with. Happy baking!

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