Name: Cinnamon Sweet Potato Breakfast Cookies
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup mashed sweet potato (cooked and cooled); 1.5 cups rolled oats; 0.5 cup almond flour (or all-purpose flour); 1 teaspoon cinnamon; 0.5 teaspoon vanilla extract (optional); 1 pinch salt; 1-2 tablespoons maple syrup or honey (optional, for extra sweetness)

Jump to Recipe

If you’re looking for a breakfast treat that’s delightfully soft, naturally sweet, and loaded with cozy cinnamon flavor, Cinnamon Sweet Potato Breakfast Cookies might just become your new morning favorite. Imagine biting into a cookie that’s both nourishing and comforting, without sacrificing taste or texture—these cookies truly check all the boxes. Did you know that sweet potatoes are not only a powerhouse of nutrients but also add natural moisture and sweetness to baked goods? That means less added sugar and a lovely chewy texture!

What makes this recipe especially appealing is how quick and straightforward it is, even for busy mornings. The prep is simple, the ingredients are wholesome, and they’re perfect for all ages. If you adored my fan-favorite Banana Oatmeal Muffins, you’ll absolutely love these cookies for their grab-and-go convenience and satisfying flavor. Get ready for a cookie that’s both indulgent and nourishing—the perfect way to start your day with a smile.

What is Cinnamon Sweet Potato Breakfast Cookies?

You’ve heard of breakfast cookies before, but Cinnamon Sweet Potato Breakfast Cookies? Now, that’s a name that raises eyebrows and spoons! Why call them breakfast cookies, you ask? Well, who says cookies are only for dessert? These cookies combine the comfort of soft oatmeal, the sweetness of sweet potato, and a warming cinnamon hug. Like grandma always said, “The way to a man’s heart is through his stomach”—and we believe that goes for the whole family! If you’re wondering what sunshine-turned-cookie tastes like, take a leap and try these out for breakfast tomorrow morning.

Why You’ll Love This

Cinnamon Sweet Potato Breakfast Cookies are truly a breakfast game-changer. Their best feature? The marriage of naturally sweet, earthy sweet potato with a sprinkle of cinnamon creates an almost bakery-level taste right in your kitchen. Plus, making a batch at home is so much more affordable than buying specialty breakfast treats—and you can control exactly what goes into them: no mysterious ingredients!

The rolled oats and almond flour add a pleasant, almost nutty texture, and you can tweak the sweetness to your liking with just a touch of maple syrup or honey. These cookies are easy to customize with add-ins like chocolate chips, dried fruit, or nuts—so the flavor possibilities are endless. If you’ve loved my Peanut Butter Oat Bars, you’ll find these cookies offer the same level of convenience with a delightful fall-inspired twist. Ready for a cozy, cost-effective, and flavor-packed way to kick-start your morning? Give these cookies a try!

How to Make

Quick Overview

Cinnamon Sweet Potato Breakfast Cookies prove just how easy and satisfying healthy baking can be. With five minutes to stir your dough and another fifteen in the oven, you’ll have a batch of soft and flavorful cookies ready in no time. Packed with wholesome ingredients and the warm aroma of cinnamon, these cookies are perfect for meal prepping, snacking, or enjoying with your morning coffee.

Ingredients

1 cup mashed sweet potato (cooked and cooled)

1 1/2 cups rolled oats

1/2 cup almond flour (or all-purpose flour)

1 teaspoon cinnamon

1/2 teaspoon vanilla extract (optional)

Pinch of salt

1–2 tablespoons maple syrup or honey (optional, for extra sweetness)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a large mixing bowl, combine the mashed sweet potato, rolled oats, almond flour, cinnamon, vanilla extract (if using), salt, and maple syrup or honey (to taste). Stir everything together until well mixed and the dough holds together.
Scoop out tablespoon-sized portions of dough and place them onto your prepared baking sheet. With the back of a spoon or your fingers, gently flatten each cookie slightly to help them bake evenly.
Bake for 12 to 15 minutes, or until the edges are set and the bottoms are just turning golden brown.
Allow the cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. Enjoy warm or at room temperature.

What to Serve With

Cinnamon Sweet Potato Breakfast Cookies are wonderfully versatile and pair well with so many breakfast staples. Serve them alongside creamy Greek yogurt and a sprinkle of fresh berries for extra protein and color. For a heartier meal, enjoy them with scrambled eggs or a veggie-packed omelet. These cookies also make a perfect grab-and-go snack with your favorite tea, coffee, or a cold glass of oat milk. If you’re hosting brunch, consider adding a side of crisp apple slices and nut butter for a well-rounded spread.

Top Tips for Perfecting Cinnamon Sweet Potato Breakfast Cookies

For the best texture, make sure your sweet potato is thoroughly cooked and fully cooled before mashing—it should be smooth and lump-free.
Don’t skip the parchment paper! It makes cleanup a breeze and helps prevent sticking.
If you’re out of almond flour, feel free to use regular all-purpose flour or even oat flour for a different flavor profile.
Try stirring in your favorite mix-ins, like a handful of chocolate chips, dried cranberries, chopped nuts, or shredded coconut for extra flavor and nutrition.
Be careful not to overbake; the cookies should look slightly soft in the center when you take them out. They’ll firm up as they cool.

Storing and Reheating Tips

Cinnamon Sweet Potato Breakfast Cookies store beautifully, making them ideal for meal prep! Once cooled completely, transfer the cookies to an airtight container and store them in the refrigerator for up to five days. For longer storage, freeze the cookies in a single layer before transferring to a freezer-safe bag or container; they’ll keep well for up to three months.

To reheat, simply microwave individual cookies for about 10–15 seconds, or warm them in a low oven (300°F) for five minutes. If pulling from the freezer, let cookies thaw at room temperature for 15–20 minutes before enjoying, or reheat gently as above for fresh-out-of-the-oven flavor.

FAQs

Can I use canned sweet potato puree for this recipe?

Yes, canned sweet potato puree works just as well as homemade mashed sweet potato. Just be sure it’s plain and unsweetened for best results.

Are these cookies gluten-free?

If you use gluten-free oats and almond flour (or your favorite certified gluten-free flour), these cookies will be a delicious gluten-free option.

Do these cookies freeze well?

Absolutely! Freeze them after baking for up to three months. Just pop one in the microwave when you’re ready for a warm treat.

Can I substitute another flour for almond flour?

Yes, you can use all-purpose flour or oat flour as a substitute, though the texture and flavor may change slightly.

How can I make these cookies nut-free?

Simply use all-purpose flour or oat flour in place of almond flour, and double-check that your oats are processed in a nut-free facility if allergies are a concern.

Conclusion

Cinnamon Sweet Potato Breakfast Cookies are a true gem for anyone seeking a quick, wholesome, and satisfying way to kick off the day. Whether you’re meal-prepping for a busy week, searching for a nourishing snack, or just in the mood for something warm and comforting, these cookies never disappoint. With their cozy cinnamon aroma, natural sweetness, and family-friendly appeal, you’ll want to add them to your regular breakfast rotation. Don’t be surprised if they disappear before you even finish your coffee—so go ahead, bake up a batch, and let the irresistible aroma lure everyone to the kitchen!