Sweet, cozy, and bursting with flavor, Cinnamon Sweet Potato Breakfast Cookies are my go-to for mornings when I want a nourishing treat that feels indulgent but is secretly packed with wholesome goodness. Imagine tender, lightly spiced cookies that are naturally sweetened and completely customizable—all while being gluten-free, dairy-free, and perfect for prepping ahead. It’s like enjoying comfort food for breakfast, and every bite feels like a warm hug to start the day.

Cinnamon Sweet Potato Breakfast Cookies Recipe - Recipe Image

Ingredients You’ll Need

One of the best parts about these cookies is how each simple ingredient pulls its own weight—whether it’s adding chewiness, natural sweetness, or crunch. Let’s look at what makes these cookies so delicious:

Mashed Sweet Potato: Delivers natural sweetness, moisture, and a beautiful golden color—plus a boost of vitamins.
Old-Fashioned Rolled Oats: The heart of the cookie, adding chew and fiber for satisfying texture.
Almond Flour: Keeps things gluten-free and adds a hint of nuttiness with tender crumb.
Nut Butter (Almond or Peanut): Rounds out the richness and helps bind everything together for that perfect cookie bite.
Maple Syrup or Honey: A touch of natural sweetness to highlight the flavors—use whichever you prefer (or have on hand)!
Ground Cinnamon: The cozy star, infusing every bite with warm, comforting spice.
Vanilla Extract: Lifts all the flavors and brings everything together.
Salt: Just a pinch amplifies the sweetness and balances the flavors.
Baking Powder: Gives the cookies a little lift so they’re not too dense.
Chopped Walnuts or Pecans (Optional): For extra crunch and a nutty surprise in every bite.
Raisins or Mini Chocolate Chips (Optional): Swirl in some extra pops of sweetness or chocolate if you’re feeling fancy.

How to Make Cinnamon Sweet Potato Breakfast Cookies

Step 1: Prepare Your Baking Sheet

Start by preheating your oven to 350°F (175°C), and line a baking sheet with parchment paper. This will keep your cookies from sticking and makes cleanup a total breeze. Trust me, you’ll be grateful for that when you’re popping cookies off the tray and onto your breakfast plate.

Step 2: Mix the Wet Ingredients

Grab a large mixing bowl and combine the mashed sweet potato, nut butter of choice, maple syrup or honey, and vanilla extract. Stir until it’s silky-smooth—this base gives your Cinnamon Sweet Potato Breakfast Cookies their signature tender, moist texture.

Step 3: Add the Dry Ingredients

Toss in the rolled oats, almond flour, cinnamon, salt, and baking powder. Gently stir everything together until all the ingredients are just combined, being careful not to overmix. This is where that irresistible cookie dough starts coming together!

Step 4: Fold in the Goodies

If you’re adding nuts or raisins (or maybe a handful of mini chocolate chips for a little indulgence), now’s the time. Fold them in so you get little nuggets of surprise in every bite of your Cinnamon Sweet Potato Breakfast Cookies.

Step 5: Shape and Bake

Using about 2 tablespoons per cookie, scoop the dough onto your parchment-lined baking sheet. Flatten them gently since these cookies don’t spread too much. Slide the tray into the oven and bake for 14–16 minutes, until the edges turn beautifully golden.

Step 6: Cool and Enjoy

Once your cookies are done, let them cool on the pan for 5 minutes so they firm up a bit. Then transfer to a wire rack to cool completely. This quick patience game is worth it—the texture is spot-on when they’re fully set!

How to Serve Cinnamon Sweet Potato Breakfast Cookies

Garnishes

Dress up your Cinnamon Sweet Potato Breakfast Cookies with a sprinkle of cinnamon sugar, a light dusting of powdered sugar, or even a drizzle of almond butter on top. These finishing touches make them feel bakery-worthy in seconds.

Side Dishes

Pair them with a steaming mug of coffee or a frothy matcha latte for a café-style breakfast at home. For something extra filling, try serving with a side of Greek yogurt or a fresh fruit salad to balance the sweetness and add some color to the plate.

Creative Ways to Present

Stack a few cookies and tie them with twine for a charming on-the-go breakfast pack. Arrange them on a stand as a brunch centerpiece, or crumble them over smoothie bowls or yogurt parfaits for an irresistible crunchy topping. The options are as fun as they are delicious!

Make Ahead and Storage

Storing Leftovers

Once cooled, tuck your Cinnamon Sweet Potato Breakfast Cookies into an airtight container. They’ll stay fresh at room temperature for up to 5 days—perfect for grab-and-go breakfasts or a quick afternoon snack all week long.

Freezing

These cookies freeze like a dream! Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or container. They’ll keep well for up to 2 months. Just thaw at room temperature whenever you’re craving a cookie fix.

Reheating

If you love a warm, fresh-from-the-oven feel, pop a cookie in the microwave for 10–15 seconds before eating. The cinnamon aroma will be irresistible, and the texture becomes perfectly soft and comforting all over again.

FAQs

Can I use canned sweet potato instead of homemade?

Absolutely! Canned sweet potato puree works great and makes this recipe even quicker. Just make sure it’s plain and unsweetened for best results.

What if I don’t have almond flour?

You can swap almond flour for oat flour or even use extra rolled oats pulsed in a food processor for a similar texture. The cookies may be a touch denser, but they’ll still be delicious!

Can I make these nut-free?

Yes! Use sunflower seed butter or tahini instead of nut butter, and skip the nuts in the mix-ins. The cookies will still have wonderful flavor and gooey interior.

Are Cinnamon Sweet Potato Breakfast Cookies suitable for kids?

Definitely! These cookies are naturally sweetened, fiber-rich, and full of nutritious ingredients, making them a breakfast or snack you’ll feel good about serving to little ones.

How can I make these cookies vegan?

Choose maple syrup instead of honey, and stick with dairy-free mix-ins like raisins or vegan chocolate chips. The rest of the recipe is naturally plant-based, so it’s super simple to keep them vegan-friendly.

Final Thoughts

If you’re ready to make breakfast exciting (and way less stressful), give these Cinnamon Sweet Potato Breakfast Cookies a try. They’re an absolute treat for anyone who loves a cozy, nourishing start to the day—and I’ll bet you end up making them on repeat once you see how quickly they disappear!

Cinnamon Sweet Potato Breakfast Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

Author: Emma
Total Time: 25 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

These Cinnamon Sweet Potato Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients and warm flavors, these cookies are perfect for breakfast or a satisfying snack.

Ingredients

Scale

Sweet Potato Mixture:

1 cup mashed cooked sweet potato
1/2 cup almond flour
1/4 cup nut butter (such as almond or peanut butter)
1/4 cup maple syrup or honey
1/2 teaspoon vanilla extract

Dry Ingredients:

1 1/2 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins or mini chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, mix together the mashed sweet potato, nut butter, maple syrup, and vanilla extract until smooth.
Add dry ingredients: Add the oats, almond flour, cinnamon, salt, and baking powder. Stir until combined.
Fold in mix-ins: Fold in the nuts and raisins or chocolate chips, if using.
Bake: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten slightly and bake for 14–16 minutes, or until edges are lightly golden.
Cool: Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.