Sweet Potato Breakfast Cookies Recipe

If you’re searching for a wholesome grab-and-go treat that tastes indulgent but fuels your morning, these Sweet Potato Breakfast Cookies are about to become your new obsession. They’re perfectly chewy, warmly spiced, and brimming with the earthy sweetness of baked sweet potatoes—all wrapped up in a cookie you can feel great about eating for breakfast (or any time at all!).

Ingredients You’ll Need

This recipe keeps things delightfully simple, relying on a handful of nutritious pantry staples that each play a starring role. From sweet potatoes that add natural moisture and color to warming cinnamon and gooey chocolate chips, every ingredient enhances the flavor and texture of these breakfast cookies.

• Old fashioned rolled oats: They bring hearty texture, plus fiber to keep you satisfied—a classic cookie backbone.
• Almond flour: Lends a soft, rich crumb and a subtle nuttiness without gluten.
• Ground cinnamon: For warm, inviting spice that pairs perfectly with sweet potato.
• Baking powder: Just enough lift to keep the cookies light, not dense.
• Fine sea salt: A tiny pinch wakes up all the flavors.
• Ground ginger: Adds a gentle, cozy zing that complements the other spices.
• Mashed baked sweet potato: The real star for color, moisture, and irresistible earthy sweetness. Roasting brings out extra flavor!
• Maple syrup or honey: Natural sweeteners for pure, rich flavor—choose whichever you love best.
• Melted coconut oil: Gives tenderness and a hint of tropical flavor, while keeping the cookies dairy-free.
• Vanilla extract: Ties all the flavors together for that classic “cookie” aroma.
• Chopped pecans: Bring buttery crunch and nutty depth—don’t skip if you love texture!
• Chocolate chips (dairy-free if needed): Just enough to make these feel like a treat, even though they’re nourishing.

Variations

One of the joys of these Sweet Potato Breakfast Cookies is how endlessly adaptable they are! Whether you’re working with pantry odds and ends or catering to dietary needs, you can easily tailor this recipe to suit your cravings and preferences.

• Make them nut-free: Swap the almond flour for oat flour and the pecans for seeds like sunflower or pumpkin for a school-safe option.
• Add dried fruit: Stir in a handful of raisins, dried cranberries, or chopped dates for bursts of natural sweetness.
• Go extra chocolatey: Double up the chocolate chips or use mini ones for melty chocolate in every bite!
• Spice it up: Try pumpkin pie spice, nutmeg, or even ground cardamom for a twist on the classic warmth.

How to Make Sweet Potato Breakfast Cookies

Step 1: Preheat and Prep

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper (or use a baking stone if you have one on hand). This helps the cookies bake evenly and makes for easy cleanup—no stuck-on bits!

Step 2: Make Oat Flour

Take 1 cup of the rolled oats and give them a quick whirl in your blender or food processor until they resemble flour. This homemade oat flour gives your cookies both structure and that signature hearty bite.

Step 3: Whisk the Dry Ingredients

In a large mixing bowl, combine the whole oats, your freshly processed oat flour, almond flour, cinnamon, baking powder, salt, and ginger. Whisk everything together so the baking powder and spices are evenly distributed throughout.

Step 4: Stir Together the Wet Ingredients

In a separate bowl, mix the mashed baked sweet potato with maple syrup (or honey), melted coconut oil, and vanilla extract. This mixture acts as the flavorful, moist base for your cookies and ensures they bake up soft and tender.

Step 5: Combine and Add Mix-Ins

Pour the wet mixture into the dry ingredients and stir just until combined—don’t overmix. Next, gently fold in the chopped pecans and chocolate chips so every cookie has that perfect bit of crunch and gooey chocolate.

Step 6: Scoop and Shape

Using a large cookie scoop, portion the dough onto your prepared baking sheet. Use your hands to gently press and form them into round, thick cookies (they won’t spread too much in the oven). Don’t forget to press a few extra chocolate chips on top for that bakery-style look!

Step 7: Bake and Cool

Bake for 25 to 30 minutes, until the cookies are golden and firm around the edges. Let them cool on the baking sheet for 10 minutes to set up, then transfer to a wire rack to cool completely. This helps them hold together beautifully and develop that irresistibly perfect texture.

How to Serve Sweet Potato Breakfast Cookies

Garnishes

For a little flourish, sprinkle the tops of your Sweet Potato Breakfast Cookies with a pinch of flaky sea salt before baking, or add a light drizzle of melted dark chocolate after they’ve cooled. A dusting of extra cinnamon also looks gorgeous and accentuates their cozy aroma.

Side Dishes

Pair these cookies with a creamy Greek yogurt parfait, some fresh seasonal fruit, or a simple smoothie for a breakfast that feels like the world’s best café experience—right at your kitchen table. They also shine alongside your favorite morning coffee or tea!

Creative Ways to Present

Stack them up and tie with twine for an adorable edible gift, or serve cookies in a basket lined with a colorful napkin for brunch gatherings. For kids, tuck one into a lunchbox or wrap individually for a fun, on-the-go snack—who can resist a “cookie” at breakfast?

Make Ahead and Storage

Storing Leftovers

Let your Sweet Potato Breakfast Cookies cool completely after baking—then store them in an airtight container at room temperature for 2–3 days, or pop them in the refrigerator for up to 5 days. They’ll stay moist and chewy, ready whenever you crave a wholesome treat.

Freezing

These cookies freeze like a dream! Spread cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. They’ll keep perfectly for up to 3 months—ideal for quick snacks or meal prep.

Reheating

To revive that freshly-baked feel, warm a Sweet Potato Breakfast Cookie in the microwave for about 10-15 seconds or pop in a low oven for a couple of minutes. This brings back their soft center and gooey chocolate—just like the day you made them!

FAQs

Final Thoughts

If you’re craving something that’s as nourishing as it is delicious, give these Sweet Potato Breakfast Cookies a try—you might just find yourself baking a double batch! They’re warm, satisfying, and perfect for sharing with friends, packing in lunches, or sneaking as a midnight snack. Happy baking!

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