Name: Cinnamon Sweet Potato Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup mashed sweet potato (about 1 medium, cooked & mashed); 1 ½ cups rolled oats; ½ cup almond flour (or regular flour); 1 tsp cinnamon; ¼ tsp nutmeg; ¼ tsp baking soda; ¼ tsp salt; ⅓ cup maple syrup or honey; 1 egg; 2 tbsp melted coconut oil or butter; 1 tsp vanilla extract; ⅓ cup chopped pecans or walnuts (optional); ⅓ cup raisins or dried cranberries (optional)

Why I Love This Recipe

I adore these cookies because they strike the perfect balance between wholesome and indulgent. The sweet potato makes them moist and satisfying, while oats and almond flour give them that chewy texture I crave. The cinnamon and nutmeg bring cozy flavor in every bite, and I can switch up the mix-ins depending on what I have nuts for crunch, raisins for a burst of sweetness. Plus, no refined sugar here just a touch of maple syrup or honey to keep things naturally sweet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup mashed sweet potato (about 1 medium, cooked & mashed)
1 ½ cups rolled oats
½ cup almond flour (or regular flour)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp baking soda
¼ tsp salt
⅓ cup maple syrup or honey
1 egg
2 tbsp melted coconut oil or butter
1 tsp vanilla extract
⅓ cup chopped pecans or walnuts (optional)
⅓ cup raisins or dried cranberries (optional)

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.
Stir in oats, almond flour, cinnamon, nutmeg, baking soda, and salt.
Fold in optional chopped nuts and dried fruit.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and slightly flatten.
Bake for 12–15 minutes, until set and golden on the bottom.
Cool completely on a wire rack they firm up as they cool.

Servings and Timing

This recipe makes about 12–14 cookies, depending on the size I scoop. They take around 25 minutes from start to finish, including prep and baking time.

Variations

I love switching things up with this base recipe:

Swap sweet potato for mashed banana or pumpkin for a different flavor.
Use chocolate chips instead of dried fruit for a more indulgent treat.
Add chia seeds or flaxseeds for extra fiber.
Spice it up with ginger or cardamom for a new twist.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. For longer storage, I freeze them—just pop them in a freezer-safe bag. When I’m ready to enjoy one, I let it thaw at room temperature or give it a quick 10-second warm-up in the microwave.

FAQs

Can I make these cookies vegan?

Yes, I just replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and use maple syrup instead of honey.

Can I use canned sweet potato?

Absolutely. I just make sure it’s plain canned sweet potato, not the kind with added sugars or spices.

Are these cookies gluten-free?

If I use certified gluten-free oats and almond flour, they are completely gluten-free.

Can I double the recipe?

Yes, this recipe doubles beautifully. I just use two baking sheets or bake in batches.

Can I use steel-cut oats?

No, I recommend sticking to rolled oats. Steel-cut oats won’t soften enough and will affect the texture.

Conclusion

These Cinnamon Sweet Potato Breakfast Cookies are the kind of wholesome snack I love keeping around—they’re simple, delicious, and versatile. Whether I need a grab-and-go breakfast or a cozy bite with tea, they always hit the spot. With nourishing ingredients and freezer-friendly ease, they’re a staple in my kitchen.