Alright, let me guess: You’re here because you’re tired of boring breakfasts and you secretly (or not so secretly) want an excuse to eat cookies in the morning without anyone judging you. Right? Well, my friend, welcome to the land of Cinnamon Sweet Potato Breakfast Cookies — where delicious meets nutritious and your inner cookie monster gets to party before 9 AM.
I’ve been baking these little gems for a couple of years now, and I can confidently say they’ve saved many of my “I-don’t-have-time-for-breakfast” mornings. So grab a coffee, sit back, and let’s talk cookies — the kind you can brag about eating for breakfast.
Why Cinnamon Sweet Potato Breakfast Cookies Rock
First of all, let’s just state the obvious: cookies for breakfast. Enough said. But if you still need convincing (really?), here are a few reasons these are basically magical:
- They’re packed with wholesome goodness. Sweet potatoes, oats, and nut butter? That’s some real superfood action right there.
- They’re portable. Perfect for running out the door while still looking like you’ve got your life together.
- They taste like fall wrapped in a hug. Cinnamon + sweet potato = cozy vibes all year long.
- And let’s be real: they’re cookies. Any more questions?
Oh, and FYI — even kids love these. (Although good luck getting them to share. Just saying.)
Ingredients You’ll Need
I know what you’re thinking: Do I have to go on some wild goose chase for obscure ingredients? Nope. You probably already have most of this in your kitchen. Here’s the lineup:
- 1 cup mashed sweet potato (about 1 medium sweet potato — roasted or microwaved)
- 1 cup rolled oats (gluten-free if you need)
- ½ cup almond butter (or peanut butter if that’s more your jam)
- ¼ cup honey or maple syrup (depending on how sweet you like it)
- 1 tsp ground cinnamon (or more, because who’s counting?)
- ¼ tsp nutmeg (optional, but fancy)
- Pinch of salt
- ½ tsp vanilla extract
- Optional add-ins:
- ¼ cup chopped walnuts or pecans
- Handful of raisins or chocolate chips (no judgment)
See? No trips to the fancy health store required. Unless you want to.
How to Make These Bad Boys
Alright, apron on? Let’s do this.
Step 1: Cook & Mash Your Sweet Potato
You can roast your sweet potato in the oven at 400°F (200°C) for about 40–45 minutes until it’s super soft, or — if you’re like me and patience is not your strongest skill — stab it with a fork a few times and microwave it for about 7–10 minutes. Then just scoop out the flesh and mash it up.
Step 2: Mix the Wet Ingredients
In a large bowl, toss in the mashed sweet potato, almond butter, honey (or maple syrup), vanilla, and give it all a good stir. Honestly, you could almost stop here and eat it with a spoon. But don’t.
Step 3: Add the Dry Stuff
Add the oats, cinnamon, nutmeg, and salt to the wet mixture. Stir until it all comes together into a thick dough. If you’re feeling wild, throw in those optional nuts, raisins, or chocolate chips here.
Step 4: Shape & Bake
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough, roll it into a ball, and flatten slightly on the sheet. Bake for 12–15 minutes, or until they’re firm and smell like heaven.
Step 5: Cool & Devour
Let them cool on a wire rack. Or don’t. But don’t burn your tongue like I may or may not have done once.
Tips & Tricks (Because Who Doesn’t Like a Shortcut?)
So you want your cookies to look (and taste) as perfect as mine? Here are some pro tips:
- Use roasted sweet potato if you can. IMO it has a deeper, sweeter flavor than microwaved.
- If your dough feels too wet, just add a spoonful of oats until it holds together nicely.
- Want them extra chewy? Add a splash of applesauce to the dough.
- Store them in an airtight container for up to 5 days. Or freeze them for up to a month. (But honestly, good luck keeping them around that long.)
- If you’re feeling fancy, drizzle a little melted dark chocolate on top. Because why not?
Why Sweet Potatoes?
Ever wonder why sweet potatoes keep popping up in “healthy” recipes? Well:
- They’re loaded with vitamin A, fiber, and antioxidants.
- They help keep you full longer, so you don’t end up raiding the office vending machine at 10 AM.
- Their natural sweetness means you don’t need to dump in a ton of sugar.
Basically, sweet potatoes are like the friend who always shows up looking effortlessly amazing and makes you wonder why you even bother trying.
When to Eat These Cookies
Short answer: Anytime.
Long answer:
- Breakfast, obviously.
- Post-workout snack.
- Afternoon slump rescue.
- Midnight treat when you “just need a little something.”
Heck, you could even crumble them over yogurt and call it a parfait. (Fancy, right?)
FAQS about Cinnamon Sweet Potato Breakfast Cookies
Can I make these vegan?
Yes, fam! Just use maple syrup instead of honey and make sure your chocolate chips are vegan if you’re using them.
Can I swap the nut butter?
Absolutely. Sunflower seed butter works great if you’re nut-free.
Can I double the recipe?
You’d better. You’ll regret it if you don’t.
Do they taste like sweet potatoes?
Yes — but in a good way. The cinnamon and nutmeg make them taste like a sweet potato pie in cookie form.
My Honest Opinion
Look, I’m not saying these cookies will change your life… but okay, maybe I am. They’re cozy, filling, and honestly way better than choking down some sad granola bar.
Plus, you get to look smug eating cookies for breakfast while everyone else is still trying to peel their sad bananas. (Just me? Okay.)
Why You Should Try These Today
If you’ve made it this far and you’re still not convinced, let me just leave you with this:
They’re ridiculously easy, secretly healthy, and taste like dessert.
Do you really need any more reasons?
TL;DR (For My Skimmers Out There)
- Cookies + breakfast = genius.
- Made with sweet potato, oats, and almond butter.
- Easy to whip up with basic pantry staples.
- Great for meal prep, snacks, or late-night cravings.
- Taste like fall, feel like a hug, and make you feel like you’ve got your life together (even if you don’t).
Related Recipes
- Almond Croissant Muffins Recipe
- Easy 4-Ingredient Baked Pumpkin Donuts Recipe
- The Only Strawberry Pop-Tarts Recipe
Final Thoughts about Cinnamon Sweet Potato Breakfast Cookies
So what are you waiting for? Grab a sweet potato and start mashing. These Cinnamon Sweet Potato Breakfast Cookies deserve a spot in your morning routine — or your life in general.
And hey — if you try them and fall in love, don’t say I didn’t warn you. 😉
Now go forth, bake, and bask in the glory of guilt-free cookie breakfasts. You deserve it.
If you make this recipe, let me know how it turns out — or tag me in your cookie pics. I love seeing your creations almost as much as I love eating mine. Almost.
Happy baking!
Cinnamon Sweet Potato Breakfast Cookies Recipe
Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup rolled oats
- ½ cup almond flour
- ⅓ cup maple syrup or honey
- ¼ cup coconut oil melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp baking soda
- Pinch of salt
- Optional: 1/3 cup raisins nuts, or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed sweet potato, maple syrup, coconut oil, and vanilla until combined.
- Add oats, almond flour, cinnamon, baking soda, and salt; mix well.
- Fold in optional add-ins like raisins, nuts, or chocolate chips.
- Scoop dough onto baking sheet and flatten slightly.
- Bake for 10–12 minutes or until edges are set.
- Cool on a wire rack before serving.
Notes
- For softer cookies, slightly underbake and let them set as they cool.
- Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
- Freeze for up to 2 months; thaw before enjoying.
DID YOU MAKE THIS EASY RECIPE?
If you have, then share it with us by sending a photo. We’re excited to see what you’ve made 🙂
