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If you’re craving a breakfast that feels both comforting and exciting, the Cinnamon Sweet Potato Breakfast Cookies Recipe is exactly what you need. These cookies bring together the natural sweetness and vibrant color of mashed sweet potatoes with warm cinnamon and hearty oats, creating a nutritious treat you’ll love to start your day with. They are soft, subtly spiced, and packed with wholesome ingredients, making them a perfect grab-and-go option that doesn’t compromise on flavor or texture.

Ingredients You’ll Need
These ingredients are wonderfully simple but each plays an essential role in building the perfect balance of flavor and texture. From the creamy sweetness of sweet potato to the wholesome chewiness of oats, everything comes together to make a cookie that’s both satisfying and nourishing.
- 1 cup mashed cooked sweet potato: The star of the show providing natural sweetness, moisture, and that beautiful orange hue.
- 1 1/2 cups old-fashioned oats: Adds hearty texture and fiber to keep you full through the morning.
- 1/2 cup almond flour (or regular flour): Offers a light, slightly nutty base to bind everything together gently.
- 1/4 cup maple syrup or honey: Enhances sweetness naturally with rich, smooth notes.
- 1/4 cup almond butter or peanut butter: Brings creaminess and a dose of healthy fats for that satisfying bite.
- 1 large egg: Acts as the perfect binder for a tender crumb structure.
- 1 teaspoon cinnamon: Infuses warming spice that complements the sweet potato beautifully.
- 1/2 teaspoon vanilla extract: Rounds out flavors with a sweet, fragrant touch.
- 1/4 teaspoon salt: Balances sweetness and enhances all other flavors.
- 1/2 teaspoon baking soda: Gives a light lift to the cookies for a soft, pillowy texture.
- 1/4 cup chopped walnuts or pecans (optional): Adds a delightful crunch and nutty contrast.
- 1/4 cup raisins or mini chocolate chips (optional): Perfect little pockets of sweetness or indulgence throughout the cookie.
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 prevent sticking and ensure even baking. This simple step sets the stage for perfectly cooked cookies with minimal clean-up afterward.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract until the mixture is smooth and creamy. This combination forms the flavorful, moist base that keeps these cookies soft and tender.
Step 3: Combine the Dry Ingredients
Gently stir in the oats, almond flour, cinnamon, salt, and baking soda until everything is just combined. The oats contribute chewiness while the flour ensures the cookies hold their shape beautifully. If you’re using nuts or raisins, fold them in at this point to distribute them evenly.
Step 4: Shape the Cookies
Use a tablespoon or cookie scoop to portion out about 2 tablespoons of dough per cookie onto your prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers to help them bake evenly and develop a lovely golden edge.
Step 5: Bake and Cool
Bake for 12 to 14 minutes, or until the edges turn lightly golden and the centers look set but still soft. After removing from the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them firm up and prevents crumbling.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe

Garnishes
For a little extra flair, dust your Cinnamon Sweet Potato Breakfast Cookies with a sprinkle of cinnamon or a drizzle of maple syrup. You can also add a light spread of nut butter on top to amp up the creaminess and protein content for a completely satisfying bite.
Side Dishes
These cookies pair beautifully with a hot cup of coffee or tea, and a side of fresh fruit or yogurt creates a balanced breakfast plate. For an indulgent treat, a dollop of Greek yogurt with a drizzle of honey adds tangy freshness that complements the sweet spices.
Creative Ways to Present
Try layering these cookies with sliced bananas and nut butter to make an easy breakfast sandwich or pack them alongside smoothie bowls for an on-the-go meal. You can also crumble them over oatmeal or salads for a crunchy, naturally sweet topping that surprises and delights.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Cinnamon Sweet Potato Breakfast Cookies in an airtight container at room temperature for up to 2 days, perfect for snacking throughout the week. For longer freshness, storing them in the fridge extends their life to about one week without sacrificing too much softness.
Freezing
If you want to prep ahead, these cookies freeze wonderfully. Place cooled cookies in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. They will maintain their flavor and texture for up to 3 months—great for busy mornings!
Reheating
To enjoy the cookies warm, simply microwave one or two for 15 to 20 seconds or pop them in a low oven (about 300°F) for 5 to 7 minutes. This refreshes their softness and enhances those inviting cinnamon aromas that make this recipe so special.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just make sure it’s plain mashed sweet potato without added spices or sugars, and drain any excess liquid to keep your cookie dough the right consistency.
Are these cookies gluten-free?
They can be if you use gluten-free oats and almond flour, and double-check all other ingredients to ensure they meet your dietary needs.
Can I substitute the egg?
Yes, a flax egg or chia egg works well as an egg replacement, helping to bind the dough and keep the cookies moist.
What if I don’t have almond butter?
Peanut butter is a great swap that adds its own delicious nutty flavor. You can also try sunflower seed butter if nut allergies are a concern.
Can I add other mix-ins?
Definitely! Dried cranberries, shredded coconut, or even a handful of dark chocolate chunks mix well and create fun variations on this recipe.
Final Thoughts
Give this Cinnamon Sweet Potato Breakfast Cookies Recipe a try, and you’ll quickly see why it’s become one of my absolute favorites for brightening up the morning routine. It’s easy, wholesome, and totally delicious—plus, it makes breakfast feel like a treat you deserve every day. Once you bake a batch, I’m confident these cookies will become a staple in your kitchen, just like they have in mine!
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Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Total Time: 24 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious and wholesome Cinnamon Sweet Potato Breakfast Cookies that combine the natural sweetness of sweet potatoes with warm cinnamon and wholesome oats. These easy-to-make cookies are perfect for a nutritious breakfast or snack, offering a soft chewy texture with optional nuts and raisins for added flavor and crunch.
Ingredients
Main Ingredients
- 1 cup mashed cooked sweet potato
- 1 1/2 cups old-fashioned oats
- 1/2 cup almond flour (or regular flour)
- 1/4 cup maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1 large egg
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Optional Mix-ins
- 1/4 cup chopped walnuts or pecans
- 1/4 cup raisins or mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, combine the mashed sweet potato, almond butter, maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and fully incorporated.
- Add Dry Ingredients: To the wet mixture, add oats, almond flour, cinnamon, salt, and baking soda. Stir until just combined. If using, fold in chopped nuts and raisins or mini chocolate chips gently.
- Form Cookies: Using about 2 tablespoons of dough per cookie, scoop onto the prepared baking sheet. Flatten each cookie slightly using a spoon or your fingers to help them bake evenly.
- Bake: Bake in the preheated oven for 12–14 minutes, or until the edges are lightly golden and the centers are set and no longer doughy.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely to prevent overcooking from residual heat.
- Store: Store baked cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- For a nut-free version, omit almond butter and nuts, substituting with sunflower seed butter if desired.
- Use cooked and mashed sweet potato that is well-drained to avoid excess moisture in the dough.
- Maple syrup and honey can be used interchangeably depending on preference and dietary needs.
- Adding mini chocolate chips makes these cookies a bit more indulgent but still suitable for breakfast treats.
- Store cookies in an airtight container to keep them soft and fresh.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American