Description
These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and naturally sweetened with maple syrup and sweet potato. Made with wholesome oats and spiced with warming cinnamon, they’re perfect for a nutritious breakfast on the go or a healthy snack any time of day.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 1/4 cup almond butter (or any nut/seed butter)
- 1/4 cup pure maple syrup or honey
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1/2 cup rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
Optional Mix-Ins
- 1/4 cup mini chocolate chips, raisins, or chopped walnuts
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup (or honey), and vanilla extract. Stir well until the mixture is smooth and uniform.
- Combine Dry Ingredients: Add the rolled oats, cinnamon, salt, and baking soda to the wet mixture. Mix until a cohesive cookie dough forms and all ingredients are evenly incorporated.
- Add Optional Mix-Ins: Gently fold in your choice of mini chocolate chips, raisins, or chopped walnuts if desired.
- Portion and Shape Cookies: Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet. Flatten each slightly with your fingers or the back of a spoon.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are just starting to turn golden brown but the cookies are still soft in the center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set and prevents crumbling.
- Store: Once fully cooled, store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
- If your sweet potato is very moist, you may want to add a tablespoon more oats for a firmer dough.
- You can substitute almond butter with peanut butter, sunflower seed butter, or any nut/seed butter you like.
- For a vegan version, use maple syrup instead of honey and choose dairy-free chocolate chips if using.
- These cookies are mildly sweet and not overly sugary—add a few extra raisins or chocolate chips if you prefer more sweetness.
- Freeze leftovers for up to 2 months; thaw at room temperature before enjoying.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 65mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 0mg