There is nothing quite like waking up to a batch of warm, wholesome treats that feel both comforting and nourishing. The Cinnamon Sweet Potato Breakfast Cookies Recipe perfectly combines the natural sweetness and creaminess of mashed sweet potatoes with the cozy spice of cinnamon, all wrapped up in a chewy, satisfying cookie. These breakfast cookies are a brilliant way to start your day with a wholesome boost, offering flavors that are familiar yet exciting and textures that delight with every bite.
Ingredients You’ll Need
Whipping up these cookies requires just a handful of simple, wholesome ingredients that each bring something special to the table—whether it’s sweetness, structure, or that inviting aroma that fills your kitchen. Here’s what you’ll need to create these little morning miracles:
- Sweet potato, mashed: This adds natural moisture and sweetness along with vibrant color and a creamy texture.
- Rolled oats: The chewy heart of the cookie, providing body and whole-grain goodness.
- Almond flour: Adds a subtle nuttiness and helps create a tender crumb.
- Maple syrup: A natural sweetener that complements the cinnamon perfectly with a deep, rich flavor.
- Cinnamon: The warm spice that ties the cookie together and gives it that irresistible aroma.
- Baking soda: Helps the cookies rise slightly for just the right softness.
- Vanilla extract: Enhances the overall flavor complexity and sweetness.
- Pinch of salt: Balances the sweetness and intensifies the other flavors.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Preheat the Oven
Start things off by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup easy and to ensure your cookies don’t stick. This sets the stage for perfectly baked cookies with just the right texture.
Step 2: Prepare the Dough
In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Mix everything until the ingredients are well incorporated into a sticky yet manageable dough. This is where those flavors come together harmoniously and the oats add a nice chew to each bite.
Step 3: Form the Cookies
Next, scoop spoonfuls of dough onto your prepared baking sheet, spacing them nicely apart. Flatten each mound gently with the back of a spoon—this helps the cookies bake evenly and achieve that beautiful golden-brown finish you want in a breakfast cookie.
Step 4: Bake to Perfection
Bake your cookies in the oven for about 12 to 15 minutes. Keep an eye on them; they should turn a lovely golden brown at the edges while remaining soft inside. This baking time is key—it allows the flavors to meld and the cookies to develop a gentle crispness on the outside.
Step 5: Cool and Serve
Once out of the oven, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Cooling helps them firm up just enough so they hold together without crumbling, making them perfect for a grab-and-go breakfast or a midday snack.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
If you want to elevate these breakfast cookies even more, consider simple garnishes that add texture or flavor contrast. A light drizzle of honey or a sprinkle of chopped pecans or walnuts can bring out even richer layers of taste and a little extra crunch.
Side Dishes
Pair your Cinnamon Sweet Potato Breakfast Cookies Recipe with a warm cup of coffee, chai tea, or your favorite latte to make your morning routine feel truly special. For a balanced breakfast, add a side of Greek yogurt or a handful of fresh berries for a refreshing touch.
Creative Ways to Present
These cookies are not just for breakfast! Try assembling a wholesome snack box with one or two cookies, some mixed nuts, and slices of apple or pear. You can even crumble the cookies over a bowl of oatmeal or yogurt for added texture and flavor depth.
Make Ahead and Storage
Storing Leftovers
Leftover Cinnamon Sweet Potato Breakfast Cookies Recipe pieces keep beautifully in an airtight container at room temperature for up to three days. They’re perfect for a quick morning bite or mid-afternoon treat without any fuss.
Freezing
If you want to make these cookies in advance, they freeze wonderfully. Place cooled cookies in a freezer-safe bag or container and freeze for up to three months. When you need a convenient breakfast, just pull them out and thaw overnight.
Reheating
To reheat, pop one or two cookies in the microwave for about 15-20 seconds or warm them in a toaster oven for a few minutes. This brings back their warmth and softness as if freshly baked, making each bite just as delightful as the first.
FAQs
Can I substitute almond flour with another flour?
Absolutely! You can try oat flour or whole wheat flour if you prefer, though the texture might be slightly different. Almond flour adds a lovely moistness and nutty flavor that complements the sweet potato really well.
Are these cookies gluten-free?
They can be gluten-free as long as you use certified gluten-free rolled oats and almond flour. This makes the Cinnamon Sweet Potato Breakfast Cookies Recipe a reliable choice for those avoiding gluten.
How sweet are these cookies?
These cookies have a gentle sweetness that comes naturally from the sweet potato and maple syrup. They are not overpowering, making them a perfect mildly sweet breakfast option.
Can I add mix-ins like nuts or chocolate chips?
Definitely! Adding chopped nuts, pumpkin seeds, or a handful of dark chocolate chips can add texture and extra flavor, making each batch uniquely your own.
Is it okay to use canned sweet potato instead of fresh?
You can use canned sweet potato puree in a pinch, but fresh mashed sweet potatoes tend to have the best texture and flavor. Just make sure the canned variety has no added sugars or spices.
Final Thoughts
There’s something truly comforting about starting your day with something wholesome, flavorful, and easy to grab, and the Cinnamon Sweet Potato Breakfast Cookies Recipe fits that bill perfectly. With simple ingredients and straightforward steps, you’ll have a breakfast treat that feels both indulgent and nourishing. Give it a try—you might just find your new favorite morning ritual.
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies are a wholesome and delicious way to start your day. Made with natural sweet potato, oats, almond flour, and a hint of warming cinnamon, they offer a healthy, gluten-free alternative to traditional cookies. Sweetened with maple syrup and naturally spiced, these breakfast treats are quick to prepare and perfect for a grab-and-go morning snack or a comforting breakfast option.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- Pinch of salt
Wet Ingredients
- 1 large sweet potato, mashed
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: In a large bowl, combine the mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Mix thoroughly until all ingredients are well incorporated and form a dough.
- Form Cookies: Scoop spoonfuls of the dough onto the prepared baking sheet. Use the back of the spoon to gently flatten each cookie slightly for even baking and shape.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies turn golden brown around the edges.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet before transferring to a wire rack or serving. This helps the cookies firm up and prevents crumbling.
Notes
- For a vegan version, ensure maple syrup is used as the sweetener and no animal-based ingredients are added.
- These cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
- Adding nuts or dried fruits can add texture and extra flavor if desired.
- If sweet potato is not mashed smoothly, consider steaming or baking it longer prior to preparation.
- Ensure cookies are fully cooled before storing to maintain their texture.
