If you’re craving a healthy breakfast treat that feels indulgent but is packed with good-for-you ingredients, look no further than these Cinnamon Sweet Potato Breakfast Cookies. Soft, chewy, and loaded with fiber, they’re made with real sweet potato, hearty oats, warming cinnamon, and a touch of maple syrup for natural sweetness.
These breakfast cookies are perfect for busy mornings, snacking on the run, or as a cozy addition to your coffee break. They’re kid-friendly, freezer-friendly, and endlessly customizable — everything a homemade breakfast cookie should be.
???? Ingredients (U.S. Measurements)
- 1 cup cooked and mashed sweet potato (about 1 medium sweet potato)
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup almond flour (or oat flour)
- 1/4 cup pure maple syrup
- 1/4 cup almond butter (or peanut butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup mini chocolate chips or raisins (optional)
- 2 tablespoons chopped pecans or walnuts (optional)
???? Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together mashed sweet potato, maple syrup, almond butter, egg, and vanilla extract until smooth.
Step 3: Add Dry Ingredients
Add oats, almond flour, cinnamon, nutmeg (if using), salt, and baking soda. Stir until well combined. Fold in chocolate chips and nuts, if desired.
Step 4: Scoop & Shape
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet. Flatten slightly with the back of a spoon, as these cookies won’t spread much.
Step 5: Bake
Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Let cool on the pan for 5 minutes, then transfer to a wire rack.
???? Nutrition Facts (Per Cookie – Yields ~12 Cookies)
| Nutrient | Amount |
|---|---|
| Calories | ~140 kcal |
| Protein | 3g |
| Carbohydrates | 18g |
| Fat | 6g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 90mg |
Nutrition may vary depending on mix-ins and portion size.
???? Tips & Tricks
- No egg? Substitute with a flax egg (1 tbsp ground flax + 3 tbsp water).
- Add-ins galore: Try dried cranberries, pumpkin seeds, shredded coconut, or a dash of ginger for extra fall flavor.
- Make ahead: Store in an airtight container for 3–4 days or freeze for up to 3 months.
- Make them vegan: Use a flax egg and dairy-free chocolate chips.
- Perfect texture: Slightly underbake for a chewier cookie, or bake longer for a more cake-like consistency.
???? Chef’s Extra Touch (From Me to You)
For bakery-style cookies, drizzle with a simple maple glaze (maple syrup + powdered sugar) or a swipe of nut butter. Want a protein boost? Add a scoop of your favorite vanilla protein powder — just reduce the flour slightly to balance the texture.
Leave a Comment