Cinnamon Sweet Potato Cookies

This cinnamon sweet potato breakfast cookie recipe transforms humble ingredients into nutritious morning treats that feel indulgent while providing sustained energy. They're perfect for busy mornings or as a wholesome snack any time of day.

I created these when trying to use leftover sweet potatoes from Sunday dinner. My toddler had been refusing breakfast that week, but devoured these cookies without realizing how nutritious they were. Now they're our Monday morning tradition.

Ingredients

• Sweet potato: Provides natural sweetness, moisture, and a boost of vitamins A and C. Choose orange varieties for best flavor and color.
• Rolled oats: Create a hearty texture and add beneficial fiber. Look for thick cut old fashioned oats rather than quick oats.
• Almond flour: Adds protein and creates a tender crumb texture. Premium blanched variety works best.
• Cinnamon: Balances the sweetness with warmth. Ceylon cinnamon offers the most complex flavor.
• Nutmeg: Enhances the spice profile with subtle earthiness. Freshly grated makes a noticeable difference.
• Maple syrup: Brings caramel notes and natural sweetness. Dark robust varieties provide the richest flavor.
• Coconut oil: Contributes moisture and subtle sweetness. Virgin unrefined has more character.
• Nuts: Add crunch and healthy fats. Toasting them beforehand intensifies their flavor.
• Dried fruit: Provides chewy texture and bursts of sweetness. Look for unsweetened varieties.

Step-by-Step Instructions

Prep your sweet potato:

Wash a medium sweet potato, prick all over with a fork, and microwave for 5 to 8 minutes until completely soft. Allow to cool, then remove skin and mash until smooth. You need 1 cup of mashed sweet potato.

Prepare your workspace:

Preheat oven to 350°F and line a baking sheet with parchment paper. Using parchment rather than just greasing prevents sticking and makes cleanup easier.

Mix wet ingredients:

In a large bowl, thoroughly combine the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla. The mixture should be smooth and uniform with no streaks of egg visible.

Combine dry ingredients:

Add the oats, almond flour, cinnamon, nutmeg, baking soda, and salt to the wet mixture. Stir until just combined. The dough will be thick and slightly sticky.

Add mix ins:

Gently fold in your choice of nuts and dried fruit, distributing them evenly throughout the dough. This should only take a few strokes as overmixing can make the cookies tough.

Form the cookies:

Use a cookie scoop or spoon to portion about 2 tablespoons of dough per cookie onto your prepared baking sheet. Leave about 2 inches between each cookie. Slightly flatten each mound with damp fingers as these cookies won't spread much during baking.

Bake to perfection:

Place the cookies in the preheated oven and bake for 12 to 15 minutes. Look for slightly golden edges while the centers remain soft. They might seem underdone but will continue firming up as they cool.

Cool completely:

Transfer the cookies to a wire rack and allow them to cool completely. This step is crucial as the cookies continue to set and develop their texture during cooling time.

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Cinnamon is truly the star ingredient in these cookies. I discovered its importance when I once ran out and tried making them without it. The flavor was flat and one dimensional. Now I keep a special jar of high quality Ceylon cinnamon just for these cookies. The warm aromatic notes create the perfect complement to the sweet earthiness of the sweet potatoes.

Make Ahead and Storage

These breakfast cookies are perfect for busy weekday mornings. Make a batch on Sunday evening and enjoy them throughout the week. Store them in an airtight container at room temperature for 3 days or refrigerate for up to a week. The flavor actually improves after a day as the spices meld together. For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. They thaw quickly at room temperature or can be gently warmed in the microwave for 15 seconds.

Customization Options

The beauty of these cookies lies in their versatility. For a protein boost, add a scoop of vanilla protein powder and an extra tablespoon of coconut oil for moisture. Chocolate lovers can fold in dark chocolate chips instead of dried fruit. For added texture and nutrition, sprinkle with hemp seeds, chia seeds, or flaxseeds before baking. Those with nut allergies can substitute sunflower seed flour for the almond flour and use pepitas instead of nuts. The recipe also works well with pumpkin puree if sweet potatoes aren't available, though the flavor will be slightly different.

Kid Friendly Strategies

Getting children involved in making these cookies increases the likelihood they'll eat them. Let little ones help mash the cooled sweet potatoes or stir in the mix ins. For picky eaters, make the cookies smaller, about tablespoon sized, and call them energy bites. The natural sweetness typically appeals to children, but if transitioning from commercial cookies, you might add a sprinkle of coconut sugar on top for the first batch. My children enjoy personalizing their cookies— some preferring chocolate chips, others choosing dried cherries or blueberries.

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These cookies are the perfect blend of health and indulgence. Treat your mornings to something special!

Frequently Asked Questions

→ Can I make these cookies gluten-free?

Yes! The recipe already uses almond flour, so just ensure you're using certified gluten-free rolled oats to make them completely gluten-free.

→ How should I cook the sweet potato for this recipe?

You can bake, microwave, or steam your sweet potato until fork-tender. Baking at 400°F for 45-60 minutes often produces the best flavor. Allow it to cool before peeling and mashing.

→ How long do these breakfast cookies keep?

These cookies stay fresh in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

→ Can I substitute the egg to make these vegan?

Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) and use maple syrup instead of honey.

→ Are these cookies freezer-friendly?

Yes, they freeze beautifully. Cool completely, then store in a freezer-safe container with parchment between layers. Thaw overnight in the refrigerator or at room temperature for a few hours.

→ Can I use pumpkin instead of sweet potato?

Yes, canned or fresh pumpkin puree works as a 1:1 substitute for sweet potato. Just be aware that pumpkin has slightly higher water content, so you might need to add an extra tablespoon of oats or flour.