My morning had that chaotic blur we all dread—shoes half-on, phone buzzing, keys nowhere to be found. I’d barely sipped my coffee, let alone made anything close to breakfast. By the time I landed at my desk, the rumble in my stomach could’ve passed for thunder.
Just as I was debating between a sad granola bar or leftover office candy, my coworker Elena caught my eye and pulled out a small parchment-wrapped bundle. “Cinnamon Sweet Potato Breakfast Cookies -Try this,” she said with a knowing grin.
Inside were soft, golden cookies flecked with oats, walnuts, and sweet bursts of raisins. One bite, and it was like biting into warmth—a comforting blend of cinnamon and sweet potato, subtly sweet and surprisingly satisfying. “Breakfast cookies,” she said. “Vegan, gluten-free, full of good stuff.” I practically begged for the recipe.
That weekend, I made a batch myself, tweaking it ever so slightly to suit my taste. And since then, these Cinnamon Sweet Potato Breakfast Cookies have become a weekday ritual. Easy to meal-prep, packed with nutrients, and—bonus—my toddler eats them too. Let me show you exactly how to make them.
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Short Description
Wholesome, chewy breakfast cookies made with mashed sweet potato, almond butter, oats, and warm cinnamon. Vegan, gluten-free, and perfect for busy mornings or healthy snacking.
Key Ingredients
- 1 cup mashed sweet potato (fresh or canned)
- 1/4 cup almond butter (or any nut/seed butter)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup chopped walnuts
Tools Needed
- Mixing bowls
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fork (for flattening cookies)
- Cooling rack
Cooking Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Stir until the mixture is completely smooth and well combined.
Step 3: Add the Dry Ingredients
Add the rolled oats, cinnamon, and salt to the bowl. Mix everything together until the dough is sticky and uniform.
Step 4: Fold in the Extras
Gently fold in the raisins and chopped walnuts. Make sure they’re evenly distributed throughout the dough.
Step 5: Shape the Cookies
Using a spoon or small scoop, portion the dough onto your prepared baking sheet. You should get about 12 cookies. Use a fork to flatten each cookie slightly—these won’t spread much in the oven.
Step 6: Bake to Perfection
Bake in the preheated oven for 15–18 minutes, or until the edges look lightly golden and the tops feel set to the touch.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They’ll firm up a bit as they cool.
Why You’ll Love This Recipe
– Naturally vegan and gluten-free
– Lightly sweetened with maple syrup, no refined sugar
– Packed with fiber, healthy fats, and vitamins
– Kid-friendly and perfect for on-the-go breakfasts
– Easy to batch-make and freeze
– No mixer required—just a bowl and spoon!
– Customizable with your favorite mix-ins
Mistakes to Avoid & Solutions
1. Using raw sweet potato: Always cook and mash your sweet potato first. Steamed, boiled, or roasted all work fine.
Solution: Roast extra sweet potatoes in advance and store in the fridge.
2. Runny batter: If your sweet potato is very moist, the dough may be too loose.
Solution: Add 1–2 tablespoons of oats at a time until the dough holds together.
3. Burning the bottom: Thin cookies or hot spots can cause this.
Solution: Always use parchment paper and rotate the pan halfway through baking.
4. Skipping the flattening step: The cookies won’t spread much on their own.
Solution: Press gently with a fork to shape before baking.
5. Overmixing the oats: This can make the cookies tough.
Solution: Stir just until everything is combined.
Serving and Pairing Suggestions
These breakfast cookies are perfect as-is, but here are some ways to elevate your experience:
– Serve warm with a drizzle of almond butter or a side of Greek-style vegan yogurt.
– Pair with cold brew coffee, matcha latte, or a fruity green smoothie.
– Pack them into lunchboxes as a mid-morning snack or after-school treat.
– Great on a brunch platter with fruit, mini muffins, and boiled eggs.
– Slice in half and stuff with nut butter and banana for a mini breakfast sandwich.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 1 week.
Freezer: Freeze individually wrapped cookies for up to 2 months.
Reheating: Warm in the microwave for 10–15 seconds or toast lightly in a toaster oven to bring back softness and aroma.
FAQs
1. Can I use canned sweet potato or puree?
Yes! Just make sure it’s unsweetened and drain any excess liquid if it seems too watery.
2. What can I use instead of almond butter?
Try peanut butter, sunflower seed butter (nut-free), or cashew butter. Choose natural versions with minimal added sugar or oil.
3. Are these cookies crunchy or soft?
They’re soft and chewy, more like baked oatmeal bites than traditional cookies.
4. Can I make these without raisins or walnuts?
Absolutely. You can substitute raisins with dried cranberries, chopped dates, or even mini chocolate chips. Walnuts can be swapped for pecans, pumpkin seeds, or omitted entirely.
5. Can I double the recipe?
Yes! Simply double all the ingredients and bake in two batches or use two baking sheets.
Tips & Tricks
Mash sweet potatoes well for a smooth dough and even texture.
Use wet hands to shape and flatten cookies to avoid sticking.
Toast the walnuts before adding for extra flavor and crunch.
Add a pinch of nutmeg or ginger for a more complex spice blend.
Let cookies cool completely before storing to avoid sogginess.
Want extra protein? Add a scoop of plant-based protein powder (reduce oats slightly to compensate).
Recipe Variations
Chocolate Chip Twist
Swap raisins for mini dark chocolate chips. Slightly increase salt to 1/2 tsp to balance sweetness. Bake as usual for a dessert-leaning version.
Apple Pie Inspired
Add 1/4 cup grated apple, reduce sweet potato to 3/4 cup. Add a pinch of nutmeg and clove with the cinnamon. Expect a slightly moister dough.
Pumpkin Spice Version
Use canned pumpkin in place of sweet potato. Increase cinnamon to 1 tsp and add 1/4 tsp nutmeg and allspice.
Nut-Free Adaptation
Replace almond butter with sunflower seed butter, and omit walnuts or replace with pumpkin seeds or shredded coconut.
Protein Boost
Mix in 2 tablespoons of ground flaxseed or chia seeds. If dough is too thick, add 1–2 teaspoons of plant milk.
Final Thoughts
I didn’t expect a simple breakfast cookie to rescue my morning, but now I keep a batch of these cinnamon sweet potato gems stocked every Sunday. They’re not just a convenient breakfast—they’re comforting, feel-good bites that carry you through your day without the crash. Every chew is warm, gently spiced, and nourishing in the way only homemade food can be.
For me, they’ve become more than cookies—they’re quiet moments on busy mornings, something to share with a sleepy toddler, or a mid-meeting bite of sanity. If you’re someone who skips breakfast more often than you’d like to admit, this might be the one thing you never knew you needed.
Cinnamon Sweet Potato Breakfast Cookies
Print ThisIngredients
- 1 cup mashed sweet potato (fresh or canned)
- 1/4 cup almond butter (or any nut/seed butter)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats (gluten-free if needed)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup chopped walnuts
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Stir until the mixture is completely smooth and well combined.
Step 3: Add the Dry Ingredients
Add the rolled oats, cinnamon, and salt to the bowl. Mix everything together until the dough is sticky and uniform.
Step 4: Fold in the Extras
Gently fold in the raisins and chopped walnuts. Make sure they’re evenly distributed throughout the dough.
Step 5: Shape the Cookies
Using a spoon or small scoop, portion the dough onto your prepared baking sheet. You should get about 12 cookies. Use a fork to flatten each cookie slightly—these won’t spread much in the oven.
Step 6: Bake to Perfection
Bake in the preheated oven for 15–18 minutes, or until the edges look lightly golden and the tops feel set to the touch.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They’ll firm up a bit as they cool.
