These Cinnamon Sweet Potato Breakfast Cookies are a warm, chewy, and nutrient-packed way to start the day—or enjoy as a healthy snack! Made with real mashed sweet potato, oats, cinnamon, and a touch of almond butter and maple syrup, these cookies are naturally sweet, satisfyingly soft, and full of cozy fall flavor.
Perfect for meal prep, school snacks, or when you want something sweet without the guilt!
Why You’ll Love This Recipe:
- 🍮 Naturally Sweet: Mashed sweet potatoes and maple syrup provide natural sweetness.
- 🥣 Healthy Ingredients: Packed with fiber, plant-based protein, and good fats—no refined sugar or flour.
- 🍯 No-Bake Option Possible: Can be baked or made into energy bites by chilling instead.
- 🍂 Cozy Flavors: Cinnamon and vanilla bring that comforting warmth in every bite.
- ⏱️ Quick & Easy: Ready in under 30 minutes—with minimal cleanup required.
Ingredients (Makes 12 cookies):
- 1 cup mashed sweet potato (about ½ medium sweet potato)
- ¼ cup almond butter (or peanut butter for variation)
- ¼ cup maple syrup (or honey if not vegan)
- 1 tsp vanilla extract
- 1½ cups rolled oats (not instant – for best texture)
- ½ tsp ground cinnamon
- ¼ tsp salt
- ¼ cup raisins (optional but recommended for extra chewiness)
- ¼ cup chopped walnuts (or pecans for added crunch)
Instructions:
Step 1: Prep Oven & Baking Sheet
Preheat oven to 350°F (175°C) .
Line a baking sheet with parchment paper or silicone mat for easy removal.
Step 2: Mix Wet Ingredients
In a large bowl, combine:
- Mashed sweet potato
- Almond butter
- Maple syrup
- Vanilla extract
Stir until smooth and well blended.
Step 3: Add Dry Ingredients
To the wet mixture, add:
- Rolled oats
- Cinnamon
- Salt
Stir until fully combined—the mixture will be thick and slightly sticky.
Step 4: Fold in Mix-ins
Gently fold in:
- Raisins
- Chopped walnuts
This adds texture and contrast while keeping everything wholesome.
Step 5: Scoop & Flatten
Using a spoon or cookie scoop, form dough into rounded balls and place them on the prepared baking sheet.
Lightly flatten each cookie with the back of a fork or spatula.
Step 6: Bake Until Golden
Bake at 350°F (175°C) for 15–18 minutes , or until the edges are lightly golden and set.
Let cool on the baking sheet for 5 minutes , then transfer to a wire rack to finish cooling.
Cookies firm up as they cool—this helps them hold their shape.
Step 7: Serve & Enjoy
Serve warm or at room temperature—great with coffee, milk, or Greek yogurt.
Store in an airtight container for up to 3 days or freeze for longer storage.
Tips for Success:
- 🧈 Use Firm Sweet Potato: Make sure the mashed sweet potato is cooled before mixing to avoid sogginess.
- 🥣 Make No-Bake Version: Roll into balls and refrigerate for 1 hour for raw bites.
- 🌰 Nut-Free Option: Replace almond butter with sunflower seed butter for allergy-friendly version.
- 🥄 Add Protein Powder: Stir in 2–3 tablespoons of vanilla or unflavored protein powder for extra protein.
- ❄️ Freeze for Later: These cookies freeze well—just thaw or warm in the oven when ready to eat.
Serving Suggestions:
- Pair with a smear of nut butter or Greek yogurt on top.
- Great with a glass of almond milk or hot tea.
- Perfect for breakfast on the go or midday energy boost.
Nutritional Information (per cookie, makes 12 servings):
(Approximate values – based on ingredients used)
- Calories: ~120 kcal
- Protein: ~3g
- Carbohydrates: ~16g
- Fat: ~5g
- Fiber: ~2g
- Sugar: ~7g
These Cinnamon Sweet Potato Breakfast Cookies are a delicious blend of wholesome ingredients and comforting flavors. With their soft texture, warm spices, and hint of nutty richness—they’re perfect for anyone who wants a little sweetness in a healthy package.
So go ahead and make a batch today… because sometimes, cookies for breakfast just makes sense!
