Name: Cinnamon Sweet Potato Breakfast Cookies
Prep time: 10 min
Cook time: PT-486683H38M16S
Total time: PT-486683H38M16S
Cuisine: American
Ingredients: 1 cup mashed sweet potato (about 1 medium potato); 1 ½ cups rolled oats; 1/4 cup almond flour (or whole wheat flour); 1/4 cup maple syrup (or honey); 1 teaspoon ground cinnamon; ½ teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1 tablespoon chia seeds (optional); 1/4 cup chopped nuts (walnuts or pecans), optional; 1/4 cup dark chocolate chips, optional

These Cinnamon Sweet Potato Breakfast Cookies are a cozy, flavorful way to start the day. With a soft texture and the perfect balance of sweetness, they’re made with wholesome ingredients like sweet potatoes, oats, and a hint of cinnamon. These cookies are a great grab-and-go breakfast or a healthy snack to enjoy any time of day.

Ingredients

1 cup mashed sweet potato (about 1 medium potato)

1 ½ cups rolled oats

1/4 cup almond flour (or whole wheat flour)

1/4 cup maple syrup (or honey)

1 teaspoon ground cinnamon

½ teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon chia seeds (optional)

1/4 cup chopped nuts (walnuts or pecans), optional

1/4 cup dark chocolate chips, optional

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the mashed sweet potato, oats, almond flour, maple syrup, cinnamon, vanilla extract, salt, and baking powder. Stir until well combined.

If desired, fold in chia seeds, nuts, and/or chocolate chips.

Using a spoon or your hands, scoop dough into tablespoon-sized portions and place them on the prepared baking sheet. Gently press down to flatten each cookie.

Bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.

Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 12-15 minutes

Total Time: 22-25 minutes

Servings: 12 cookies

Variations

Nuts: I love adding chopped walnuts or pecans for an extra crunch, but feel free to leave them out if you’re looking for a nut-free option.

Sweeteners: You can substitute maple syrup with honey or another sweetener of your choice. Adjust based on your sweetness preference.

Chocolate Chips: For a touch of indulgence, I sometimes add dark chocolate chips. They add a bit of richness without overpowering the other flavors.

Gluten-Free: The recipe is naturally gluten-free if you use gluten-free oats and almond flour, which I recommend for a completely gluten-free treat.

Storage/Reheating

I find that these cookies keep well in an airtight container for up to 3-4 days at room temperature. If I want them to last longer, I’ll store them in the fridge for up to a week. For an extra cozy experience, I heat them in the microwave for about 10-15 seconds, or I can warm them in the oven at 300°F (150°C) for about 5 minutes to bring back the softness.

FAQs

Can I use a different type of flour?

Yes! If you don’t have almond flour, I’ve used whole wheat flour in the past with great results. You could also experiment with coconut flour or gluten-free all-purpose flour if you prefer.

How can I make these cookies sweeter?

If you prefer a sweeter cookie, I recommend adding a bit more maple syrup or honey, depending on your preference. You can also increase the amount of cinnamon or add a pinch of nutmeg for a warm, spicy kick.

Are these cookies suitable for a vegan diet?

Absolutely! These cookies are naturally vegan as long as you use maple syrup instead of honey and ensure any add-ins, like chocolate chips, are dairy-free.

Can I freeze these cookies?

Yes! I freeze these cookies all the time. Once they’re fully cooled, I store them in an airtight container or a freezer bag for up to 2-3 months. When I’m ready to eat them, I let them thaw at room temperature or warm them up slightly in the microwave.

What if I don’t have sweet potatoes?

If I don’t have sweet potatoes on hand, I’ve used pumpkin puree as a substitute with great results. It gives the cookies a slightly different flavor, but the texture remains the same.

Conclusion

These Cinnamon Sweet Potato Breakfast Cookies are a perfect blend of health and indulgence. With wholesome ingredients like oats and sweet potatoes, they’re a nutritious way to kickstart my morning or fuel up in the afternoon. Whether I’m enjoying them warm from the oven or as a make-ahead snack, I can always count on them for a comforting treat.

Recipe:

Cinnamon Sweet Potato Breakfast Cookies

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Author: Sophia
Total Time: 22-25 minutes
Yield: 12 cookies
Diet: Vegan

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Description

These Cinnamon Sweet Potato Breakfast Cookies are a cozy, flavorful way to start the day. They’re made with wholesome ingredients like sweet potatoes, oats, and a hint of cinnamon. Perfect for breakfast or a healthy snack.