Description
Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and naturally sweetened with maple syrup or honey. Made with hearty oats, almond flour, and creamy mashed sweet potato, these wholesome cookies are perfect for a nourishing breakfast or on-the-go snack. Packed with warm cinnamon and nutmeg, they’re freezer-friendly and customizable with your favorite mix-ins like nuts or dried fruit. A gluten-free and refined sugar-free treat you’ll love keeping on hand.
Ingredients
1 cup mashed sweet potato (about 1 medium, cooked & mashed)
1 ½ cups rolled oats
½ cup almond flour (or regular flour)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp baking soda
¼ tsp salt
⅓ cup maple syrup or honey
1 egg
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
⅓ cup chopped pecans or walnuts (optional)
⅓ cup raisins or dried cranberries (optional)
Instructions
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Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a large bowl, mix mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
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Stir in oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
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Fold in optional chopped nuts and dried fruit.
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Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and slightly flatten.
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Bake for 12–15 minutes, until set and golden on the bottom.
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Cool completely on a wire rack—they firm up as they cool.
Notes
Swap sweet potato for mashed banana or pumpkin for a different flavor twist.
Add flaxseeds or chia seeds for extra nutrition.
Use chocolate chips for a more indulgent treat.
Cookies are freezer-friendly—perfect for make-ahead meal prep.
Make vegan by substituting the egg with a flax egg and using maple syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12–14 cookies
