If you are looking for a delicious yet wholesome morning treat that feels like a little celebration in every bite, the Cinnamon Sweet Potato Breakfast Cookies Recipe is your new best friend. These cookies bring together the natural sweetness and creamy texture of mashed sweet potatoes with the warmth of cinnamon and the wholesome goodness of oats, making them perfect for a hearty breakfast or a snack on the go. They are not only incredibly easy to make but also packed with nutrients, providing a comforting, energy-boosting start to your day. Trust me, once you try this Cinnamon Sweet Potato Breakfast Cookies Recipe, it will become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe shines because of its simple, wholesome ingredients, each playing a crucial role in the final flavor, texture, and color of the breakfast cookies. From the creamy mashed sweet potato that adds moisture and natural sweetness to the cinnamon that gives a comforting spice note, these elements come together effortlessly.
- 1 cup mashed cooked sweet potato: The star ingredient, lending moisture, natural sweetness, and a vibrant color.
- 1 1/2 cups old-fashioned oats: For hearty texture and a good dose of fiber ensuring the cookies hold together well.
- 1/2 cup almond flour (or regular flour): Adds a tender crumb and mild nutty flavor, essential for structure.
- 1/4 cup maple syrup or honey: Natural sweeteners that enhance sweetness while keeping it wholesome.
- 1/4 cup almond butter or peanut butter: Provides richness, binding, and a hint of nutty depth.
- 1 large egg: Acts as a binder, ensuring the cookies hold their shape.
- 1 teaspoon cinnamon: Infuses warm spice notes crucial for that signature cozy flavor.
- 1/2 teaspoon vanilla extract: Adds a touch of sweetness and complexity.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 1/2 teaspoon baking soda: Helps cookies rise slightly for a light texture.
- 1/4 cup chopped walnuts or pecans (optional): Adds crunch and a contrasting texture.
- 1/4 cup raisins or mini chocolate chips (optional): For bursts of sweetness and extra flavor.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Begin by heating your oven to 350°F (175°C), ensuring it’s perfectly preheated to bake your cookies evenly. Line a baking sheet with parchment paper, not only to prevent sticking but to make cleanup a breeze. This simple prep sets the stage for success.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the creamy mashed sweet potato with almond butter, maple syrup, the egg, and vanilla extract. Mix them thoroughly until you get a smooth, luscious batter that will add moisture and natural sweetness to your cookies. This step ensures every bite is tender and flavorful.
Step 3: Incorporate the Dry Ingredients
Next, stir in the oats, almond flour, cinnamon, salt, and baking soda until just combined. If you love a bit of texture and extra flavor, gently fold in your choice of chopped nuts and raisins or mini chocolate chips. This creates a wonderful balance between chewy and crunchy in the finished cookies.
Step 4: Shape Your Cookies
Using about two tablespoons of dough for each cookie, scoop portions onto your prepared baking sheet. Flatten them slightly with the back of a spoon or your fingers to help them bake evenly and achieve that perfect texture. Don’t be shy to get your hands a little messy here—it’s all part of the fun!
Step 5: Bake to Perfection
Pop your baking sheet into the oven and bake for 12 to 14 minutes. You’ll know they’re done when the edges start turning a lovely golden brown and the centers set without being dry. After baking, allow the cookies to cool on the sheet for at least five minutes before transferring them to a wire rack. This helps them firm up without losing their softness inside.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
To elevate these breakfast cookies, sprinkle a pinch of cinnamon or a dusting of powdered sugar on top just before serving. Alternatively, a spread of nut butter or a drizzle of honey complements the natural sweetness and adds an extra flavor dimension.
Side Dishes
Pair these cookies with a hot cup of coffee or a spiced chai latte for a cozy morning treat. For a more substantial breakfast, serve alongside a bowl of fresh fruit or a dollop of Greek yogurt to balance richness and provide protein.
Creative Ways to Present
Turn these into a grab-and-go breakfast by stacking them between parchment paper in a mason jar or lunchbox. You can also crumble them atop oatmeal or yogurt for a delightful crunchy twist. They work wonderfully as a portable snack for busy mornings or an afternoon pick-me-up.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your Cinnamon Sweet Potato Breakfast Cookies Recipe in an airtight container at room temperature for up to two days. This keeps them soft and fresh, ready for your next breakfast or snack.
Freezing
If you want to prepare in advance, these cookies freeze beautifully. Lay them in a single layer on a baking sheet until frozen, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to three months without losing their wonderful flavor or texture.
Reheating
To enjoy frozen cookies, simply warm them in a toaster oven or microwave for 20 to 30 seconds. This quick reheat will restore their soft, freshly-baked charm, making them taste as if you’ve just pulled them out of the oven.
FAQs
Can I substitute the almond flour with regular flour?
Absolutely! Regular all-purpose flour works just fine in this recipe. Using almond flour adds a slight nuttiness and tenderness, but regular flour will give you a similar structure and a delicious outcome.
Are these cookies gluten-free?
They can be, as long as you use certified gluten-free oats and almond flour. If you substitute with regular flour, make sure it’s gluten-free if you need to avoid gluten. Otherwise, the recipe is naturally gluten-friendly when made with those ingredients.
Can I make these vegan?
Yes! Replace the egg with a flax or chia egg (one tablespoon of flax/chia seeds mixed with 3 tablespoons of water, set to gel) and use maple syrup instead of honey. These swaps keep the cookies just as tasty and wholesome.
How long do these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies stay fresh for about two days. You can extend their shelf life to a week by refrigerating or freeze them for longer storage without sacrificing taste.
Can I add other spices?
Definitely! Adding a pinch of nutmeg, ginger, or cloves can elevate the warm spice profile of these cookies. Just be sure not to overpower the cinnamon, which is the star flavor in this Cinnamon Sweet Potato Breakfast Cookies Recipe.
Final Thoughts
This Cinnamon Sweet Potato Breakfast Cookies Recipe is truly a game changer for busy mornings and wholesome snacking. It’s easy, nourishing, and packed with comforting flavors that make each bite a joy. I urge you to give this recipe a try—you might just find your new favorite breakfast treat that feels both indulgent and guilt-free!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are a healthy, delicious, and easy-to-make treat perfect for starting your day. Packed with wholesome ingredients like mashed sweet potatoes, oats, and almond butter, these cookies combine natural sweetness with a warm cinnamon flavor. They’re great for make-ahead breakfasts or snacks, offering a gluten-free and nutrient-dense option that’s both satisfying and comforting.
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 Add-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 line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed cooked sweet potato, almond butter, maple syrup, egg, and vanilla extract. Stir until the mixture is smooth and well blended.
- Add Dry Ingredients: To the wet mixture, add the oats, almond flour, cinnamon, salt, and baking soda. Mix until just combined. If you’re using nuts and raisins or chocolate chips, gently fold them into the batter now.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop the mixture onto the prepared baking sheet. Press each cookie down slightly with the back of a spoon or your fingers to flatten them a bit for even baking.
- Bake: Place the baking sheet in the oven and bake for 12 to 14 minutes, or until the edges are lightly golden and the centers have set.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up perfectly.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 2 days or refrigerate them for up to 1 week to maintain freshness.
Notes
- For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and set to thicken).
- Using almond flour keeps the cookies gluten-free, but you can substitute with regular flour if preferred.
- These cookies can be customized by adding different nuts, dried fruits, or chocolate chips based on your preference.
- If you want a sweeter cookie, increase the maple syrup or honey slightly, but keep in mind that this may affect baking time.
- Ensure mashed sweet potato is smooth to help bind the dough effectively.
- Cookies may be gently reheated in a toaster oven or microwave to bring back softness before eating.
