Dreamy Cinnamon Sweet Potato Cookies

If mornings feel rushed or you need something to snack on that's actually good for you, these cinnamon sweet potato breakfast cookies are just right. They're packed with cozy spices, naturally sweet, and super easy to grab for a quick bite. Oats and almond flour make them soft and chewy, while sweet potato gives extra flavor and moisture. They're totally gluten free, have no refined sugar, and you can prep a bunch in advance so there's always a treat in the kitchen when you want something a bit healthier.

I made these for the first time one weekend when my kids begged for cookies as soon as they woke up, but I wanted something filling and nourishing. Now, they’re always stocked in our freezer so we have quick snacks for busy days.

Dreamy Ingredients

• Chopped pecans or walnuts: totally optional, but add some crunch and nutty flavor, toast lightly to get the best out of them
• Egg: keeps the dough together and makes it rich, flax egg works too if you want vegan
• Maple syrup or honey: makes these sweet with just natural sugar, go for the real stuff—pure maple syrup or raw honey taste best
• Nutmeg: teams up with cinnamon and sweet potato for extra cozy vibes, freshly grated is awesome if you have it
• Salt: amps up all the flavors, fine sea salt blends right in
• Rolled oats: lots of fiber and a hearty chew, stick with old fashioned style for best texture
• Melted coconut oil or butter: either works, coconut oil gives a bit more flavor, butter is a classic choice
• Vanilla extract: just makes the whole thing smell and taste so much better, pure vanilla is best
• Baking soda: helps cookies puff a bit and set up while baking
• Mashed sweet potato: brings sweetness and softness, cook a medium one until super tender then mash up smooth
• Almond flour: makes cookies nutty, soft, and moist—go for the fine stuff, not almond meal
• Cinnamon: main flavor and aroma hero here, pick fresh cinnamon if you can for major coziness
• Raisins or dried cranberries: these bring chewy bites of extra sweetness, use unsweetened for less sugar

Easy Step Guide

Cool Down:

After baking, leave cookies on the tray just a minute or so then gently move them to a rack. Chill them all the way before digging in so they get the right chewy bite and don’t fall apart on you.

Bake:

Put your tray in the middle of the oven and bake 12 to 15 minutes. You’re looking for golden bottoms and set edges, but the centers will stay a bit soft—they’ll set up more as they cool.

Shape:

Scoop about two spoonfuls of dough per cookie onto your lined tray. Give each mound a bit of space and squish with your fingers or a spoon so they’re around 3/4 inch thick. Makes for even, chewy cookies.

Add Mix-Ins:

If you’re tossing in nuts or dried fruit, add them now and stir gently just enough to spread them around. Every bite gets a surprise pop.

Dry Ingredients:

Add almond flour, oats, cinnamon, nutmeg, baking soda, and salt into your wet mix. Stir everything well, breaking up any flour clumps so the mix is even.

Wet Mix:

Mash sweet potato in a big bowl, then mix in egg, maple syrup, melted coconut oil, and vanilla. Whip it together with a fork or whisk until smooth and blended. This is your cookie base.

Heat Up:

Crank the oven to 350°F and line your baking tray with parchment to stop sticking and make cleanup a breeze.

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You’ll notice the cinnamon right away—it really shines through. My kitchen smells amazing every time these bake. My kid likes to dust extra cinnamon on top, and honestly, that smell brings back all sorts of happy cozy memories.

Simple Storage

Let cookies cool all the way then pop them in an airtight container. They'll stay good at room temp for a couple of days. Want them to last longer? Stick 'em in the fridge for up to a week. Or freeze batches in zipped bags—just microwave quick or thaw on the counter anytime you need breakfast in a hurry.

Swaps and Options

No sweet potato? Mashed banana or plain pumpkin both give you new tasty spins. Almond flour can be swapped for regular or oat flour if you don’t care about nuts or gluten. Stir in chia or flax for some health boost, or swap the fruit for chocolate chips if you’re after more of a dessert feel.

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Serving Ideas

Pair these with a cup of coffee or a smoothie to kick off your day. My kids love finding them in their lunches. Want to impress for brunch? Pile cookies on a plate, drizzle with almond butter, and sprinkle with cinnamon for the win.

Roots and Inspiration

Sweet potatoes have been big in loads of cultures because they’re naturally sweet and filling. In the South, they show up in pies and casseroles a lot—these cookies are kinda like a healthier shoutout to those. The mix of oats and nuts? That’s inspired by classic breakfast breads that were meant to keep you full and happy all morning long.

FAQs About the Recipe

→ Could I use something else instead of sweet potato?

You sure can. Try mashed banana or pumpkin for a new taste and texture, but check if you need more or less sweetener.

→ Is there a different flour I can use?

Almond flour gives them that nutty flavor, but all-purpose or oat flour works just fine. If you need nut-free, regular flour is perfect.

→ Are they good for prepping in advance?

Definitely. Pop them in the freezer and they're still soft when thawed. Super handy for grabbing breakfast or a snack all week long.

→ Can I make these without eggs?

Yep. Mix up a flax egg and swap that in, then use maple syrup to keep it vegan. Easy swap!

→ What could I add to make them even healthier?

Stir flax or chia seeds into the mix for more fiber and omega-3s, or toss in some dried fruits and nuts for an extra nutrition kick.