Cinnamon Sweet Potato Breakfast Cookies

Monday mornings always have a particular rhythm in our house. The alarm clock is softer, not because it’s set differently, but because everything feels a little heavier after the weekend.

My son pads sleepily into the kitchen, his hair a wild crown of curls, asking what’s for breakfast before even opening his eyes. The fridge is still half-stocked with Sunday’s leftovers, and the counter holds the evidence of weekend baking: a bruised banana, a half-empty jar of almond butter, and a sweet potato that never made it into the roast.

That morning, I didn’t feel like flipping pancakes or stirring oatmeal. I wanted something I could prep with one bowl, something cozy yet nourishing. The kind of breakfast you could grab on the way out or linger over with a warm mug of tea. So I pulled out that sweet potato, mashed it with a fork, and let cinnamon do the rest.

In twenty-five minutes, the kitchen smelled like warm hugs. These Cinnamon Sweet Potato Breakfast Cookies came out golden and soft, speckled with raisins and walnuts. Not overly sweet, but comforting. Enough to slow down a Monday morning—or at least make it taste like something worth waking up for.

Short Description

These Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and filled with wholesome ingredients like mashed sweet potato, almond butter, oats, and warm spices. Perfect for busy mornings or as a healthy snack.

Key Ingredients

• 1 cup mashed sweet potato
• 1/4 cup almond butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup raisins
• 1/4 cup chopped walnuts

Tools Needed

• Large mixing bowl
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Fork or potato masher
• Mixing spoon or spatula

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

Step 2: Make the Wet Base
In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract. Stir until the mixture is smooth and well-blended.

Step 3: Add the Dry Ingredients
Add the rolled oats, cinnamon, and salt to the wet mixture. Stir until all the oats are coated and the dough begins to come together.

Step 4: Fold in the Extras
Gently fold in the raisins and chopped walnuts until evenly distributed. The dough should be sticky but manageable.

Step 5: Shape the Cookies
Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Flatten each one slightly with the back of a fork to form round cookies.

Step 6: Bake
Bake for 15-18 minutes, or until the edges are lightly golden. The centers will still be soft but will firm up as they cool.

Step 7: Cool
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Why You’ll Love This Recipe

– Naturally sweetened with maple syrup

– Vegan and gluten-free

– Packed with fiber and healthy fats

– Kid-friendly and great for lunchboxes

– Perfect for make-ahead breakfasts or snacks

– One-bowl, no-fuss cleanup

– Ready in under 30 minutes

– Soft, chewy texture with crunchy walnut bits

Mistakes to Avoid & Solutions

– Using raw sweet potato: Always use cooked, mashed sweet potato. Raw won’t bind properly.

– Too much moisture: If your mashed sweet potato is very wet, pat it with a paper towel before measuring.

– Overbaking: Cookies should be lightly golden on the edges. Overbaking will make them dry.

– Skipping the salt: Even a pinch of salt enhances sweetness and balances the flavors.

– Crowding the pan: Leave space between cookies for even baking.

Serving and Pairing Suggestions

– Serve warm with hot tea, chai, or black coffee.

– Pair with a dollop of Greek yogurt or a drizzle of almond butter.

– Add to a brunch spread with fruit and smoothies.

– Great for lunchboxes or mid-afternoon snacks.

– Serve buffet-style for breakfast gatherings.

Storage and Reheating Tips

– Store in an airtight container at room temperature for up to 3 days.

– Refrigerate for up to 1 week.

– Freeze in a single layer, then transfer to a bag for up to 3 months.

– Reheat in the microwave for 10–15 seconds to soften.

– To regain a bit of crunch, reheat in a toaster oven at 300°F for 5 minutes.

FAQs

1. Can I use canned sweet potato puree?
Yes, but make sure it’s unsweetened and not too runny.

2. Can I substitute almond butter?
Absolutely! Peanut butter or sunflower seed butter works great.

3. Can I make this nut-free?
Yes, use sunflower seed butter and skip the walnuts or replace with pumpkin seeds.

4. Can I add chocolate chips?
Yes! A 1/4 cup of dark chocolate chips makes a tasty twist.

5. Do these cookies spread while baking?
No, they hold their shape. That’s why flattening them before baking is key.

Tips & Tricks

– Use very ripe sweet potatoes for maximum sweetness.

– Stir raisins into warm dough for plumper bites.

– Let the cookie dough rest 5 minutes before scooping for better texture.

– Lightly wet your fingers when flattening the cookies to avoid sticking.

– Toast the walnuts beforehand for deeper flavor.

Recipe Variations

– Banana Swap: Replace sweet potato with 1 cup mashed banana. Reduce maple syrup slightly.

– Spiced Chai: Add 1/4 tsp each of ginger, cardamom, and cloves along with cinnamon.

– Cranberry Orange: Swap raisins for dried cranberries and add 1 tsp orange zest.

– Protein Boost: Add 2 tbsp ground flaxseed or chia seeds for more nutrition.

– No-Bake Version: Roll dough into balls and chill. Great as energy bites.

Final Thoughts

These Cinnamon Sweet Potato Breakfast Cookies remind me that breakfast doesn’t have to be complicated to be meaningful. Each bite brings a gentle warmth, a cozy kind of energy that helps ease you into the day. The blend of oats, maple, and a touch of spice feels grounding and familiar.

I love that they’re made with wholesome ingredients—it makes every bite feel both nourishing and comforting. I keep a small stash in the freezer for those mornings when time slips away. They’re like a quiet encouragement when I need it most. On busy school days or calm Sunday mornings alike, these cookies always offer the same thing—comfort, simplicity, and just the right amount of sweetness to keep you reaching for more.