If you’re looking for a warm, wholesome treat that’s both comforting and nourishing, then the Cinnamon Sweet Potato Breakfast Cookies Recipe is about to become your new best friend in the kitchen. These cookies capture the natural sweetness of mashed sweet potatoes with a cozy hint of cinnamon, all bundled up in a satisfying, chewy bite perfect for jump-starting your morning or enjoying as a midday pick-me-up. Whether you’re a busy bee or a relaxed weekend bruncher, these breakfast cookies are simple to make, delightfully flavorful, and packed with ingredients that bring vibrant color and texture to your plate.
Ingredients You’ll Need
Getting the ingredients together for this recipe is a breeze. Each element plays a unique role, whether it’s adding moisture, sweetness, fluffiness, or that signature cinnamon warmth that ties everything perfectly. Here’s what you’ll need to create your own batch of these delightful cookies:
- 1 large sweet potato, mashed: Provides a creamy sweetness and lovely moisture that forms the base of the cookies.
- 1 cup rolled oats: Adds a hearty chew and natural fiber, creating a satisfying texture.
- 1/2 cup almond flour: Brings a light nutty flavor and keeps the cookies tender without using gluten.
- 1/4 cup maple syrup: Offers natural sweetness and a subtle depth of flavor.
- 1/2 teaspoon cinnamon: Infuses warmth and a fragrant spice that complements the sweet potato perfectly.
- 1/4 teaspoon baking soda: Helps the cookies rise slightly, giving them a soft texture.
- 1/4 teaspoon vanilla extract: Enhances the overall sweetness and aroma.
- Pinch of salt: Balances the sweetness and brings out the flavors beautifully.
How to Make Cinnamon Sweet Potato Breakfast Cookies Recipe
Step 1: Preheat Your Oven
First things first, set your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to keep your cookies from sticking, and make cleanup a breeze. Getting your oven ready ensures a consistent bake for that perfect golden finish.
Step 2: Prepare the Dough
Grab a large mixing bowl and combine your mashed sweet potato, rolled oats, almond flour, maple syrup, cinnamon, baking soda, vanilla extract, and a pinch of salt. Stir everything together until you get a uniform dough with no dry patches. This part is so satisfying because you get to watch all those simple ingredients come together into a luscious batter that’s ready for the oven.
Step 3: Form the Cookies
Using a spoon, scoop generous spoonfuls of the dough onto your prepared baking sheet. Don’t forget to flatten each cookie slightly using the back of your spoon; this helps them bake evenly and creates that classic cookie shape. The dough might be a bit sticky, but that’s exactly what gives the cookies their tender crumb.
Step 4: Bake to Perfection
Pop the baking sheet into your preheated oven and bake for 12-15 minutes. As they bake, the kitchen will fill with an irresistible aroma of cinnamon and sweet potatoes. Watch for a light golden-brown color on the edges—that’s your signal they’re ready.
Step 5: Cool and Serve
Before enjoying, let your cookies cool completely on a wire rack. This step allows the cookies to firm up just enough while maintaining their chewiness. Trust me, once cooled, these cookies are perfect for grabbing on the go or sitting down with a cup of tea or coffee.
How to Serve Cinnamon Sweet Potato Breakfast Cookies Recipe
Garnishes
Feeling fancy? Sprinkle a tiny dusting of cinnamon or a few chopped nuts on top before serving for extra texture and flavor. A drizzle of maple syrup or a spread of nut butter can also elevate these cookies to a delightful new level.
Side Dishes
Pair these breakfast cookies with a dollop of Greek yogurt or a fresh fruit salad for a balanced meal. A hot cup of chai tea or a creamy latte complements the cinnamon notes beautifully, making your morning routine extra cozy.
Creative Ways to Present
Try stacking a few cookies with layers of cream cheese frosting or peanut butter sandwiched in between for a fun twist. You can also crumble them over oatmeal or yogurt bowls to add that wonderful breakfast cookie flavor wherever you please.
Make Ahead and Storage
Storing Leftovers
These cookies keep wonderfully in an airtight container at room temperature for up to three days. The texture stays soft and moist, making them a perfect ready-to-eat homemade breakfast whenever you need a quick bite.
Freezing
If you want to prepare in advance, freeze the cookies in a sealed container or freezer bag. They can last up to a month frozen without losing flavor or texture. Just make sure to separate layers with parchment paper to prevent sticking.
Reheating
To enjoy your frozen cookies, thaw them at room temperature or gently warm them in a toaster oven for a few minutes. This refreshes their softness and enhances that warm cinnamon aroma, as if they were freshly baked.
FAQs
Can I use regular flour instead of almond flour?
Absolutely! You can substitute almond flour with regular all-purpose flour, but keep in mind that the texture will be a bit different—less tender but still delicious.
Is this recipe gluten-free?
Yes, if you use certified gluten-free oats and almond flour, this recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.
Can I add nuts or dried fruit to the dough?
Definitely! Adding chopped walnuts, pecans, or even dried cranberries can give your cookies an extra layer of flavor and texture. Just fold them in during the mixing step.
How long do these cookies last once baked?
Stored properly in an airtight container at room temperature, they remain fresh for about 3 days, making them perfect for quick breakfasts during a busy week.
Are these cookies suitable for kids?
Yes! These cookies are soft, naturally sweetened, and packed with wholesome ingredients, making them a nutritious and tasty choice for children’s breakfasts or snacks.
Final Thoughts
Making the Cinnamon Sweet Potato Breakfast Cookies Recipe is like giving yourself a warm morning hug through food. They’re easy, nourishing, and so delicious that you’ll find yourself making batches over and over again. Whether you’re feeding a crowd or just treating yourself, these cookies brighten any breakfast table with their cozy flavors and irresistible texture. Give them a try—you’ll be so glad you did!
Print
Cinnamon Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Cinnamon Sweet Potato Breakfast Cookies offer a delicious and nutritious start to your day, combining the natural sweetness of mashed sweet potato with warm cinnamon and wholesome oats. Perfect as a quick grab-and-go breakfast or a healthy snack, these cookies are easy to make, gluten-free, and naturally sweetened with maple syrup.
Ingredients
Main Ingredients
- 1 large sweet potato, mashed
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- 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 into a uniform dough.
- Form Cookies: Using a spoon, scoop portions of the dough onto the lined baking sheet. Flatten each cookie slightly with the back of the spoon to ensure even baking and proper 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, indicating they are cooked through.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for several minutes. Once cooled, serve immediately or store for later enjoyment.
Notes
- Make sure the sweet potato is well mashed to achieve a smooth dough consistency for easier shaping.
- You can substitute almond flour with oat flour for a different texture and flavor.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Feel free to add mix-ins such as chopped nuts or raisins for extra flavor and texture.
- These cookies are naturally gluten-free but ensure your oats and other ingredients are certified gluten-free if required.
