Name: Cinnamon Sweet Potato Breakfast Cookies Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 cups cooked sweet potato; 2 cups almond flour; 2 tsp Cinnamon

Jump to Recipe

If you’re looking for a hearty, wholesome treat that’s bursting with cozy flavors and just happens to fit a variety of dietary needs, let me introduce you to Cinnamon Sweet Potato Breakfast Cookies. Picture this: bites of natural sweetness from cooked sweet potatoes, warmth from cinnamon, and a soft, chewy texture that satisfies morning cravings all week long. Whether you’re gluten free, vegan, or just love starting your day on a homemade note, these cookies are about to become your new favorite bite-sized breakfast companion. Trust me, they’re as nourishing as they are simple to make!

Cinnamon Sweet Potato Breakfast Cookies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these cookies lies in their simplicity—just three main ingredients that each play a starring role. With the sweet potatoes lending moisture and subtle sweetness, almond flour creating a tender crumb, and cinnamon infusing each bite with irresistible aroma, you’re set up for sweet success.

2 cups cooked sweet potato: Fully cooked sweet potatoes bring natural sweetness, vibrant color, and a nutritious boost; leave a bit of the skin on for extra fiber and texture.
2 cups almond flour: This gluten free alternative gives your Cinnamon Sweet Potato Breakfast Cookies a light, cakey texture and a subtle nutty flavor.
2 teaspoons cinnamon: The key to that unmistakable, comforting warmth and spice that makes breakfast cookies so inviting.

How to Make Cinnamon Sweet Potato Breakfast Cookies

Step 1: Cook and Cool the Sweet Potatoes

Start by boiling two medium sweet potatoes with the skins on—they’ll need about 30 minutes until fork-tender. Once cooked, drain and let them cool for at least 45 minutes so they’re easy to handle. You can peel some or all of the skin, but leaving a bit adds antioxidants and a lovely rustic texture.

Step 2: Preheat and Prep

Before you mix, set your oven to 350 degrees F and line a baking sheet with parchment paper. A little bit of prep here goes a long way to ensure perfect, evenly baked Cinnamon Sweet Potato Breakfast Cookies every time.

Step 3: Mix the Dough

Combine the cooked sweet potato, almond flour, and cinnamon in a large mixing bowl. Grab a handheld electric mixer and blend on low if you like a chunkier texture or crank it up to high for a smooth, whipped dough—the choice is yours!

Step 4: Shape the Cookies

Divide your dough into 12 equal portions. Roll each portion into a ball between your palms and place them on the prepared baking sheet. Don’t stress about getting them perfectly round; rustic = delicious!

Step 5: Flatten and Bake

Use your hands or a fork to gently flatten each ball into a cookie shape. Slide the tray into the oven and bake for 12-15 minutes, keeping an eye out for golden edges and set centers. Let them cool for a few minutes before enjoying the perfect Cinnamon Sweet Potato Breakfast Cookies warm from the oven!

How to Serve Cinnamon Sweet Potato Breakfast Cookies

Garnishes

For an extra-special touch, dust your cookies with a sprinkle of cinnamon or a drizzle of almond butter. A handful of chopped nuts or dried fruit makes a gorgeous finish and adds flavor and crunch.

Side Dishes

These breakfast cookies go beautifully with a side of Greek yogurt, fresh fruit salad, or a big steaming mug of coffee or chai. They’re also perfect with a smoothie if you want a balanced, colorful breakfast spread.

Creative Ways to Present

Try piling your Cinnamon Sweet Potato Breakfast Cookies on a rustic wooden tray for family brunches, or pack them as part of a grab-and-go breakfast box. Wrap a few in parchment paper with twine and share them as a heartfelt homemade gift!

Make Ahead and Storage

Storing Leftovers

Once cooled, keep your cookies in an airtight container on the counter for up to three days so they stay soft and moist. For longer freshness, the fridge is a great option and will help the flavors deepen overnight.

Freezing

If you want to make a big batch ahead, freeze cooled Cinnamon Sweet Potato Breakfast Cookies in a single layer, then transfer to a freezer bag. They’ll keep well for up to three months. Simply grab one whenever your sweet tooth calls!

Reheating

A quick zap in the microwave (about 15-20 seconds) brings them right back to a freshly baked texture. Or, pop them in a low oven for a few minutes to warm through—delicious with melty nut butter on top.

FAQs

Can I use canned sweet potato puree instead of fresh?

Absolutely! If time is tight, use canned sweet potato puree—just make sure it’s unsweetened and 100 percent pure sweet potato. The flavor and texture will stay true to the original Cinnamon Sweet Potato Breakfast Cookies.

Are these cookies suitable for kids?

Yes, these cookies are naturally sweet, soft, and free of common allergens. Kids love them as a breakfast treat or lunchbox snack—and you can feel great about the wholesome ingredients.

How can I make the cookies crispier?

If you prefer a firmer edge, flatten the cookies a bit more and bake for an extra 2-3 minutes. This gives them a golden, lightly crunchy finish while the centers stay soft.

Can I add extra mix-ins?

Definitely! Try folding in mini chocolate chips, raisins, chopped dates, or your favorite nuts before baking for an extra layer of flavor in your Cinnamon Sweet Potato Breakfast Cookies.

Are these cookies good for meal prep?

They’re perfect for meal prep! Bake a batch on Sunday, and you have grab-and-go breakfast cookies ready all week. They taste as good on day five as they do fresh out of the oven.

Final Thoughts

I’m so excited for you to try these Cinnamon Sweet Potato Breakfast Cookies—the kind of recipe you’ll turn to again and again for cozy mornings, healthy snacks, or just a little comfort food that loves you back. Give them a go, and let their naturally sweet, cinnamony goodness brighten your day!

Cinnamon Sweet Potato Breakfast Cookies Recipe

★★★★★

5.1 from 17 reviews

Author: Lila
Total Time: 1 hour 15 minutes
Yield: 12 cookies 1x
Diet: Gluten Free

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Description

These Cinnamon Sweet Potato Breakfast Cookies are a delightful and wholesome treat perfect for a healthy start to your day. Made with just a few simple ingredients, these vegan and gluten-free cookies are easy to whip up and are bursting with warm cinnamon flavor.

Ingredients

Scale

Sweet Potato Cookies:

2 cups cooked sweet potato

Almond Flour Cookies:

2 cups almond flour

Additional Ingredients:

2 tsp Cinnamon

Instructions

Prepare Sweet Potatoes: Boil two medium sweet potatoes until fully cooked. Allow them to cool and then peel off the skin. Preheat the oven to 350°F.
Mix Ingredients: In a large bowl, combine the cooked sweet potato, almond flour, and cinnamon. Use a hand mixer to blend until you reach your desired texture.
Form Cookies: Divide the dough into 12 equal portions and roll each into balls. Place them on a baking sheet and flatten them with a fork or your palms.
Bake: Bake the cookies at 350°F for 12-15 minutes.

Notes

You can leave some skin on the sweet potatoes for added texture and nutrients, or remove it entirely.
This recipe is vegan, gluten-free, and plant-based.
Feel free to customize by adding nuts, seeds, or dried fruits to the dough.

Prep Time: 1 hour
Cook Time: 15 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American