Cinnamon Sweet Potato Breakfast Cookies
Introduction
Cinnamon Sweet Potato Breakfast Cookies offer the win-win of wholesome nutrition and bold, comforting flavors in one portable bite. Packed with warm spices, naturally sweetened, and featuring fiber-rich sweet potatoes and oats, these cookies are the perfect make-ahead breakfast or anytime snack that feels indulgent yet fuels your day.
This recipe is a crowd-pleaser—soft, chewy, and portable—with just enough sweetness and spice to satisfy both kids and adults. Whether you’re meal prepping or entertaining overnight guests, these cookies promise easy mornings and delightful snacking.
Why Cinnamon Sweet Potato Breakfast Cookies Are a Must-Try
The beauty of these cookies lies in their soft texture, the earthy-sweet depth from roasted sweet potatoes, and a generous hit of cinnamon that makes each bite taste like a fresh-out-of-the-oven treat. The oats provide whole-grain heft, while add-ins like nuts or raisins lend satisfying crunch and chew.
Plus, every ingredient serves a purpose: the sweet potato acts as a natural binder, reducing the need for excess oil or sugar, and their vibrant color adds appetite appeal.
Prepping Sweet Potatoes for Richer Flavor
The secret to truly flavorful breakfast cookies is using sweet potatoes that are perfectly cooked and mashed. For quick and uniform dicing, make use of a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. This gadget streamlines your prep time and ensures bite-sized pieces that roast or steam evenly.
Once diced, roast or steam your sweet potato, then mash until smooth—pulse in a Ninja BL610 Professional 72 Oz Countertop Blender for silky consistency if you prefer.
Mixing and Baking the Breakfast Cookies
Combine the mashed sweet potato with oats, flour, spices, and your choice of mix-ins. Accuracy is key in baking; a Amazon Basics Digital Kitchen Scale with LCD Display guarantees precise measurements every time for reliable results.
Scoop the dough onto a lined sheet using Reynolds Kitchens Brown Parchment Paper Roll to prevent sticking and ensure even baking. This also makes for effortless clean-up!
Bake until the cookies are set, with their edges just firm and centers slightly soft.
Serving and Storing Cinnamon Sweet Potato Breakfast Cookies
Enjoy warm from the oven with coffee, or stow them in Rubbermaid Brilliance Food Storage Containers for grab-and-go breakfasts all week. Fit several into a lunchbox or a Bentgo Salad Container for on-the-go nourishment.
Customize your batch with walnuts, raisins, or even a handful of dairy-free chocolate chips to suit any palate.
Nutritional Information and Yield
A batch yields around 14 cookies, with each offering about 100-120 calories depending on mix-ins. Each cookie provides a good source of whole grains, vitamin A, dietary fiber, and just enough natural sweetness to curb cravings without a sugar crash.
Cinnamon Sweet Potato Breakfast Cookies—Recap
Gluten-friendly, delightfully spiced, and move-over-muffins portable, these cookies transform sweet potatoes into a breakfast to savor. Make them once, and you’ll see why they’re destined to become a staple in your morning routine.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with Reynolds Kitchens Brown Parchment Paper Roll for non-stick, easy clean-up.
- Peel and dice your sweet potato using a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. Steam or roast pieces until soft, then mash until smooth. For a super-smooth mash, pulse in a Ninja BL610 Professional 72 Oz Countertop Blender.
- In a large bowl, whisk together sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract.
- Add oats, whole wheat flour, cinnamon, baking powder, and salt. Mix until just combined. Stir in any optional mix-ins like raisins or nuts.
- For consistent cookies, weigh your dough balls with an Amazon Basics Digital Kitchen Scale with LCD Display. Scoop dough (roughly 2 tablespoons each) onto the lined baking sheet, spacing about 2 inches apart.
- Flatten slightly with the back of a spoon. Bake for 14–16 minutes or until the cookies are firm and slightly golden at the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Store leftovers in Rubbermaid Brilliance Food Storage Containers for up to 5 days.
Cook and Prep Times
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
These Cinnamon Sweet Potato Breakfast Cookies promise a flavorful start to your day—nutritious, simple, and delightfully satisfying.
