Cinnamon Sweet Potato Breakfast Cookies
These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and naturally sweetened. Packed with oats, mashed sweet potato, warm cinnamon, and optional add-ins like nuts or dried fruit, they make a healthy and satisfying breakfast on the go—or a cozy snack with coffee. Bonus: they’re kid-friendly and freezer-friendly too!
Time Required
Prep Time: 15 minutes
Cook Time: 18–22 minutes
Cooling Time: 10 minutes
Total Time: ~45 minute
Servings: 12–14 cookies
Difficulty: Easy
Ingredients
Wet Ingredients:
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
1/3 cup maple syrup or honey
1 egg (or flax egg for vegan: 1 tbsp flaxseed + 2.5 tbsp water)
1/4 cup coconut oil or unsalted butter, melted
1 tsp vanilla extract
Dry Ingredients:
1 ½ cups rolled oats
1/2 cup oat flour (or almond flour or whole wheat flour)
1 tsp ground cinnamon
1/4 tsp ground nutmeg (optional)
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
Optional Add-ins:
1/4 cup chopped walnuts or pecans
1/4 cup raisins, cranberries, or mini chocolate chips
1–2 tbsp chia seeds or flaxseed meal for added fiber
Instructions
1. Prepare Ingredients:
Preheat oven to 350°F (175°C).
Line a baking tray with parchment paper.
If not already cooked, bake or steam your sweet potato and mash it well.
2. Mix Wet Ingredients:
In a large bowl, combine mashed sweet potato, maple syrup, egg, melted oil, and vanilla. Mix until smooth.
3. Add Dry Ingredients:
Stir in oats, oat flour, cinnamon, nutmeg, salt, baking powder, and baking soda.
Fold in any optional add-ins like nuts or dried fruit.
4. Scoop and Bake:
Scoop about 2 tablespoons of dough per cookie onto the tray. Flatten slightly as these won’t spread much.
Bake for 18–22 minutes, or until edges are golden and centers are set.
5. Cool and Store:
Let cool on tray for 10 minutes, then transfer to a wire rack.
Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Chef’s Notes & Tips
Sweet potato can be roasted, steamed, or microwaved. Roasting gives the best flavor.
For extra chewiness, let the cookie dough rest for 10 minutes before baking.
You can freeze baked cookies for up to 2 months. Thaw at room temp or reheat slightly.
Make it vegan with a flax egg and maple syrup.
If using almond flour, the cookies will be softer and more moist.
frequently asked questions
Q: Can I use canned sweet potato or pumpkin?
A: Yes! Just make sure it’s plain and not pie filling.
Q: Are these gluten-free?
A: Yes, if you use certified gluten-free oats and oat flour.
Q: Can I skip the oil?
A: You can reduce it or substitute with unsweetened applesauce, but cookies will be softer and less rich.
Q: Can I add protein powder?
A: Yes, reduce the oat flour slightly to compensate. Try adding 1–2 tablespoons.
Q: Can I make these nut-free?
A: Absolutely—just skip the nuts and avoid almond flour if needed.
Nutritional Information
Calories: 130 kcal
Carbohydrates: 17 g
Protein: 2.5 g
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 10 mg (0 if vegan)
Sodium: 90 mg
Fiber: 2 g
Sugars: 5 g
Vitamin A: 80% DV
Calcium: 2% DV
Iron: 4% DV