Cinnamon Sweet Potato Cookies

These cinnamon-spiced sweet potato breakfast cookies turn basic pantry items into nourishing morning bites that taste like a treat while giving you lasting energy. They work perfectly when you're rushing out the door or need a healthy snack throughout your day.

I came up with this recipe while trying to use up sweet potatoes from our weekend dinner. My little one had been skipping breakfast all week, but gobbled these cookies without knowing how good they were for him. They've become our go-to treat every Monday.

Ingredients

• Sweet potato: Delivers natural sweetness, moisture, and loads of vitamins A and C. Go for orange sweet potatoes for tastier results and prettier color.
• Rolled oats: Give these cookies their filling texture and plenty of fiber. Grab traditional old fashioned oats instead of the quick cooking kind.
• Almond flour: Adds a protein punch and makes the cookies tender. The blanched type works wonders here.
• Cinnamon: Brings warm flavor that cuts the sweetness. Try Ceylon variety for more interesting taste notes.
• Nutmeg: Adds depth with its earthy kick. Grate it fresh if you can—it really makes a difference.
• Maple syrup: Gives those lovely caramel hints and sweetness. Pick dark, robust kinds for richer flavor.
• Coconut oil: Keeps everything moist with a touch of sweetness. The unrefined stuff has more flavor character.
• Nuts: Bring the crunch factor and healthy fats. Toast them first to wake up their flavors.
• Dried fruit: Creates chewy bites and sweet surprises. Try to find ones without added sugar.

Step-by-Step Instructions

Get your sweet potato ready:

Take a medium sweet potato, wash it, poke holes all over with a fork, then microwave for 5-8 minutes until it's totally soft. Let it cool down, peel off the skin, and mash it smooth. You'll want 1 cup of mashed sweet potato.

Set up your kitchen:

Turn your oven to 350°F and put parchment paper on your baking sheet. The parchment stops the cookies from sticking and makes cleanup way easier than just greasing the pan.

Blend the wet stuff:

In a big bowl, mix together your mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla until everything looks smooth and well combined.

Add the dry ingredients:

Put in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Stir just until everything comes together. You'll get a thick, somewhat sticky dough.

Throw in your extras:

Fold in whatever nuts and dried fruits you like, making sure they spread evenly through the dough. Don't overdo the mixing or you'll end up with tough cookies.

Shape your cookies:

Scoop about 2 tablespoons of dough for each cookie onto your lined baking sheet. Keep them about 2 inches apart. Gently press each mound down with wet fingers since these cookies won't spread much while baking.

Bake them just right:

Put the cookies in your heated oven and bake for 12-15 minutes. Look for slightly golden edges while the middles stay soft. They might seem a bit underbaked but will firm up as they cool.

Let them cool down:

Move the cookies to a cooling rack and wait until they're completely cool. This waiting part matters because the cookies are still setting up and getting their final texture during this time.

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Cinnamon really makes these cookies stand out. I found this out the hard way when I ran out once and tried making them without it. They tasted boring and flat. Now I keep a special container of quality Ceylon cinnamon just for these treats. Its warm aroma pairs perfectly with the earthy sweetness from the sweet potatoes.

Make Ahead and Storage

These breakfast cookies save so much time on hectic mornings. Bake them Sunday night and enjoy them all week long. Keep them in a sealed container at room temperature for 3 days or stick them in the fridge for up to a week. They actually taste better the next day after the spices have had time to blend together. Want to save them longer? Freeze them flat on a baking sheet until hard, then pop them in a freezer bag. They thaw quickly just sitting out or you can warm them in the microwave for about 15 seconds.

Customization Options

What's great about these cookies is how easily you can change them up. Want more protein? Toss in some vanilla protein powder and an extra spoonful of coconut oil to keep them moist. Love chocolate? Swap the dried fruit for dark chocolate chips instead. For extra crunch and nutrition, sprinkle some hemp, chia, or flax seeds on top before baking. Got nut allergies? Use sunflower seed flour instead of almond and replace nuts with pepitas. You can even use pumpkin puree when you don't have sweet potatoes, though they'll taste a bit different.

Kid Friendly Strategies

Kids are way more likely to eat these cookies if they help make them. Let your little ones mash the cooled sweet potatoes or mix in the fun additions. For picky eaters, try making tiny tablespoon-sized cookies and call them energy bites. Most kids love the natural sweetness, but if yours usually eat store-bought cookies, you might want to sprinkle a bit of coconut sugar on top the first time. My kids like to make their cookies their own way—some want chocolate chips, others go for dried cherries or blueberries.

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These cookies hit that perfect balance between healthy and tasty. Give your mornings an awesome upgrade!

Frequently Asked Questions

→ Can I make these gluten-free?

Definitely! Since the recipe uses almond flour, just make sure your rolled oats are certified gluten-free.

→ What's the best way to cook sweet potatoes for this recipe?

You can microwave, steam, or bake them. Baking at 400°F for 45-60 minutes brings out the best flavor. Let the sweet potato cool completely before peeling and mashing.

→ How long do these cookies last?

Keep them in a sealed container at room temperature, and they'll stay fresh for 3-4 days. Refrigerate to stretch their shelf life up to a week or freeze for as long as 3 months.

→ Can I make these vegan?

For sure! Swap the egg with a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water, wait for 5 minutes) and stick to maple syrup instead of honey.

→ Do these freeze well?

Absolutely. Once they're cool, lay them out in a freezer-safe container with parchment between layers. Let them thaw at room temperature or in the fridge overnight when you're ready to eat.

→ Can I use pumpkin instead of sweet potato?

Yep! Pumpkin puree, whether canned or homemade, can replace sweet potato in the same amount. Keep in mind that pumpkin is wetter, so extra oats or flour may help balance it out.