Cinnamon Sweet Potato Breakfast Cookies 🍠🍪✨

 



  • 1 cup mashed cooked sweet potato (about 1 medium potato)

  • 1 ½ cups rolled oats (gluten-free if needed)

  • ¼ cup almond butter (or peanut butter)

  • 2 tbsp maple syrup (or honey)

  • 1 tsp cinnamon

  • ½ tsp vanilla extract

  • ¼ tsp nutmeg

  • ¼ tsp salt

  • ⅓ cup mix-ins: chocolate chips, raisins, or chopped nuts (optional)

Step-by-Step Instructions

1. Prep the Sweet Potato

  • Bake or microwave 1 medium sweet potato until soft. Scoop out 1 cup mashed flesh.

2. Mix the Dough

  • In a bowl, combine all ingredients until a thick dough forms.

  • Fold in mix-ins if using.

3. Shape & Bake

  • Scoop ¼-cup portions onto a parchment-lined baking sheet. Flatten slightly.

  • Bake at 350°F (175°C) for 18-20 mins until edges are golden.

4. Cool & Enjoy!

  • Let cool 10 mins—they’ll firm up as they cool.

Pro Tips for the Best Cookies

🍠 Extra creamy? Use roasted sweet potato (not boiled).
🌰 Crunchier? Add chopped pecans or walnuts.
🍫 Kid-friendly? Use mini chocolate chips.
❄️ Freeze for later – Store in an airtight container for up to 3 months.

Serving Suggestions

☕ With Coffee – Perfect morning energy boost.
🥛 With Milk – Dunk like classic cookies!
🍌 As a Snack – Pair with apple slices or banana.

Final Thoughts

These Cinnamon Sweet Potato Breakfast Cookies are healthy, hearty, and delicious—a guilt-free way to start the day. What mix-ins will YOU try? Let us know in the comments!

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