If you’re searching for a cozy, naturally sweet, and nutritious breakfast idea, look no further than Sadie’s Cinnamon Sweet Potato Breakfast Cookies.

These soft and chewy bites are made with real, whole ingredients, easy to meal prep, and beloved by both kids and adults. Whether you’re rushing out the door or relaxing with your morning coffee, these cookies make the perfect grab-and-go option.

🍚 What Makes These Cinnamon Sweet Potato Breakfast Cookies Special?

These breakfast cookies are packed with fiber-rich oats, creamy mashed sweet potato, and warm spices like cinnamon and nutmeg. They’re naturally sweetened with maple syrup, making them free from refined sugar while still satisfying your sweet tooth. And best of all? They’re incredibly easy to make and customize.

📊 Nutritional Highlights (Per Cookie – Approximate)

• Calories: 115
• Protein: 3g
• Carbohydrates: 15g
• Sugar: 6g
• Fiber: 2g
• Fat: 4g

Note: Nutritional values can vary based on mix-ins and size of cookies.

📚Cinnamon Sweet Potato Breakfast Cookies : Ingredients You’ll Need

• 1 cup mashed sweet potato (about 1 medium, roasted or steamed and mashed smooth)
• 1½ cups rolled oats
• ½ cup almond flour (or oat flour for nut-free)
• ¼ cup maple syrup (or honey)
• 1 egg (or flax egg: 1 tbsp ground flax + 2½ tbsp water for vegan option)
• 1½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp vanilla extract
• ¼ tsp baking powder
• Pinch of salt
• Optional mix-ins:
  • ¼ cup mini chocolate chips
  • ¼ cup chopped walnuts or pecans
  • 2 tbsp dried cranberries or raisins

🍳 Cinnamon Sweet Potato Breakfast Cookies : Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Mix the Wet Ingredients

In a large mixing bowl, combine the mashed sweet potato, maple syrup, egg (or flax egg), and vanilla extract. Stir until smooth and well combined.

3. Add the Dry Ingredients

Add the rolled oats, almond flour, cinnamon, nutmeg, baking powder, and a pinch of salt to the bowl. Stir until everything is evenly incorporated. Fold in your desired mix-ins like chocolate chips, nuts, or dried fruit.

4. Shape the Cookies

Using a spoon or cookie scoop, form 2 to 3 tablespoon-sized dough balls and place them onto your prepared baking sheet. Flatten each cookie slightly with the back of a spoon, as these cookies don’t spread much while baking.

5. Bake

Bake for 14 to 16 minutes, or until the cookies are firm on the edges and slightly golden. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.

Printable Cinnamon Sweet Potato Breakfast Cookies Recipe

Cinnamon Sweet Potato Breakfast Cookies

Makes: 12 cookies
Prep: 15 minutes
Bake: 18–20 minutes

Ingredients

• 1 cup (240 g) cooked mashed sweet potato
• 1/2 cup (120 g) natural peanut butter or almond butter
• 1/3 cup (80 ml) maple syrup or honey
• 1 large egg (or flax egg)
• 1 tsp vanilla extract
• 1 cup (100 g) rolled oats
• 1/2 cup (70 g) all-purpose flour or oat flour
• 2 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup mix-ins (chocolate chips, nuts, raisins, etc.)

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk sweet potato, nut butter, maple syrup, egg, and vanilla.
3. In another bowl, combine oats, flour, cinnamon, baking powder, and salt.
4. Mix wet ingredients into dry ingredients, then fold in mix-ins.
5. Scoop dough onto baking sheet and flatten gently.
6. Bake 18–20 minutes until edges are lightly golden.
7. Cool 5 minutes, then transfer to a rack. Store airtight up to 3 days.

Tips & Variations

• Use a flax egg for vegan.
• Use oat flour for gluten-free.
• Add toasted nuts for crunch.
• Add nutmeg or cloves for a warm spiced flavor.

Nutrition (per cookie, estimated)

• Calories: 140–170
• Carbs: 16–20 g
• Protein: 4–5 g
• Fat: 7–9 g
• Fiber: 2–3 g

Print Recipe

Cinnamon Sweet Potato Breakfast Cookies : Storage Tips

• Room Temp: Store in an airtight container for 2-3 days.
• Refrigerator: Keeps well for up to 1 week.
• Freezer: Freeze in a zip-top bag for up to 2 months. To thaw, let sit at room temperature or microwave for 20 seconds.

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💭 FAQs About Cinnamon Sweet Potato Breakfast Cookies

Q1: Can I use canned sweet potato?

Yes! Just make sure it’s 100% pure sweet potato with no added sugar or spices.

Q2: Are these cookies gluten-free?

They can be! Use certified gluten-free oats and oat flour instead of almond flour.

Q3: Can I make these vegan?

Definitely. Just use a flax egg instead of a regular egg.

Q4: Can I add protein powder?

Yes! Add a tablespoon of your favorite vanilla or unflavored protein powder. You may need a splash more liquid to maintain texture.

Q5: Can kids eat these?

Absolutely! These are naturally sweet and packed with nutrients. Perfect for lunchboxes!

Q6: Are these good for meal prep?

Yes! Make a double batch, freeze half, and enjoy easy breakfasts all week.

Q7: Can I substitute the maple syrup?

You can use honey, agave, or even mashed ripe banana.

Q8: Why aren’t my cookies crispy?

These are meant to be soft and chewy breakfast cookies. For a crispier texture, bake a few minutes longer.

Q9: Do I need to cook the oats first?

Nope! Just mix them right in. They’ll soften as they bake.

Q10: Can I use quick oats?

Yes, though they’ll change the texture slightly. Rolled oats give a better chew.

🥰 Why You’ll Love This Recipe

• One bowl, no mixer required
• Naturally sweetened and wholesome
• Freezer-friendly & perfect for meal prep
• Gluten-free and dairy-free options
• Full of cozy cinnamon flavor

🌽 Diet & Allergy Notes

• Gluten-Free: Use certified GF oats and oat flour.
• Vegan-Friendly: Swap egg for flax egg.
• Nut-Free: Use oat flour instead of almond flour.
• Refined Sugar-Free: Sweetened only with maple syrup or honey.

🌱 Sadie’s Pro Tips

• Roast your sweet potato ahead of time for even more flavor.
• Add a tablespoon of chia seeds or ground flax for extra fiber.
• Let the cookies cool fully before storing to avoid sogginess.

🌟 Final Thoughts: Cozy Up to Cinnamon & Sweet Potato!

These Cinnamon Sweet Potato Breakfast Cookies are the ultimate feel-good food — easy to make, endlessly adaptable, and perfectly suited for everything from breakfast to snacktime. Sadie loves making these on Sunday nights and stashing them away for the busy week ahead. Your mornings just got a whole lot cozier ✨