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Busy mornings get way easier with Cinnamon Sweet Potato Breakfast Cookies. They’re naturally sweet, filled with spices that make you feel cozy, and give your morning some TLC without skimping on taste. Oats and almond flour make them soft and a little chewy. Sweet potato keeps them moist and tasty. No gluten here, and no refined sugars either. Throw a batch together ahead of time so you’ve always got a healthier snack ready to grab.
The first time I baked these was on a lazy weekend. The kids wanted something sweet first thing so I put together these cookies to feel better about their breakfast. Now they’re always in our freezer for those mornings when we’re running late.
Effortless Ingredients
- Raisins or dried cranberries: they’re optional but give big bursts of chewy and sweet. Try to pick dried fruit that’s unsweetened if you want less sugar
- Chopped pecans or walnuts: throw them in for crunch and nuttiness. Fresh nuts toasted quickly in a pan taste best
- Vanilla extract: amps up the flavor. Pure vanilla makes a difference
- Melted coconut oil or butter: either adds richness and keeps the cookies moist. Use unrefined coconut oil for bold taste or unsalted butter if you want classic flavor
- Egg: holds everything together and makes the cookies rich. For a plant based twist, use a “flax egg” instead
- Maple syrup or honey: all the sweetness you need. Choose pure syrup or good local honey to really taste the difference
- Salt: simple, really. Fine sea salt works best to bring out every flavor
- Baking soda: gives the cookies a gentle lift so they’re not flat
- Nutmeg: plays super well with cinnamon and sweet potato. If you can, grate some fresh nutmeg in
- Cinnamon: makes these cookies smell like a hug. Use the freshest ground cinnamon you can get
- Almond flour: gives you that lovely, moist crumb and nutty flavor. Go for finely milled for a smoother bite
- Rolled oats: hearty and full of fiber. Pick old fashioned style (not quick oats) for a better cookie
- Mashed sweet potato: sweetens and softens your cookies. Best if you use a totally soft, medium sized sweet potato
Simple Step-by-Step Instructions
- Cool Completely:
- After baking, let the cookies chill on the tray for a minute so you can move them without breaking, then pop them onto a wire rack. You have to wait for them to cool all the way or they might fall apart instead of turning chewy.
- Bake:
- Slide your tray into the oven, smack dab in the middle rack. Give them about twelve to fifteen minutes. You’re looking for golden bottoms and set edges. The centers are supposed to still be soft, they’ll set up while cooling.
- Shape the Cookies:
- Scoop a couple tablespoons of dough for each cookie, plop them on your baking sheet—space them a bit because they spread as they bake. Gently flatten each with your fingers or a spoon to roughly three quarters of an inch. That’ll help ‘em cook through nicely.
- Add Mix-Ins:
- If you’re tossing in nuts or dried fruit, sprinkle them over the dough and fold in gently so every bite has a bit of something.
- Combine Dry Ingredients:
- Dump oats, almond flour, cinnamon, nutmeg, baking soda, and salt into the bowl. Use a spatula or big spoon to stir until there are no flour clumps and everything’s mixed well.
- Mix Wet Ingredients:
- Grab a big bowl and stir together your mashed sweet potato, egg, maple syrup, coconut oil, and vanilla. You’ll want this smooth—uses a fork or whisk for best results. This makes your cookie dough nice and moist.
- Preheat and Prepare:
- Fire up your oven to 350°F. Get a baking sheet, line it with parchment—that way cleanup is easier and your cookies don’t stick.
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The cinnamon here totally takes center stage. When these cookies are in the oven, my whole house feels so inviting. My kid likes to dust a little on top before baking and the whole thing reminds me of chilly mornings spent together.
Storage Made Easy
Once the cookies have cooled off, put them into a sealed container. On the counter, they’ll keep two or three days. If you want them to last longer, stash in the fridge and they’ll be good for about a week. Got extra? Freeze them in a zip top bag. You can microwave or just let them thaw out whenever you’re in a hurry for breakfast.
Ingredient Swaps
No sweet potato? Use mashed bananas or canned pumpkin for a new spin. Almond flour out? Swap in regular flour if you’re not gluten conscious or grab oat flour to skip the nuts. For extra nutrition, stir through some flaxseed or chia seeds. Want them more dessert-like? Toss in chocolate chips instead of fruit.
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Favorite Ways to Serve
Pair a couple with your morning coffee or a smoothie—so good. Surprise your kids by slipping one into their lunch bag. For brunch, stack a bunch on a plate and swipe on some almond butter with a shake of cinnamon over the top.
Cultural Backstory
Sweet potatoes are loved in lots of places—especially in the South, where folks serve them in bakes and pies. These cookies are my healthier shout out to those old school treats. The oats and nuts come from breakfast breads I grew up with. They keep you full and happy all morning.
Common Recipe Questions
- → What can I use if I don't have sweet potato?
You can swap in mashed banana or pumpkin instead. The flavor and feel will be a bit different, so you might want to tweak the sweetness too.
- → Do I have to use almond flour?
Almond flour brings a nice, nutty flavor, but oat flour or basic all-purpose flour can also do the trick. Pick regular flour if you need a nut-free version.
- → Can I prep these ahead of time?
For sure! They freeze really well and stay soft, so they're perfect to keep on hand for quick breakfasts or snacks all week.
- → Is there a way to make these without eggs?
Definitely—just swap in a flax egg and use maple syrup so everything stays vegan-friendly.
- → What can I add to make these more nutritious?
Toss in chia seeds or flaxseeds for extra fiber and omega-3s, or sprinkle in some dried fruit or nuts to boost nutrition even more.