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This hearty cinnamon sweet potato breakfast cookie recipe transforms ordinary sweet potatoes into irresistible morning treats that satisfy your sweet tooth while keeping breakfast wholesome. Packed with nutritious ingredients like oats and sweet potatoes, these soft and chewy cookies offer a perfect balance of comfort and nourishment.
I created these cookies during a particularly hectic season when I needed healthy breakfasts my family could grab on the go. My daughter who typically refuses vegetables devours these without realizing she's eating sweet potatoes.
Ingredients
- Mashed sweet potato: Forms the moist base and adds natural sweetness
- Rolled oats: Provide hearty texture and filling fiber
- Almond flour: Creates tenderness; opt for blanched for the lightest texture
- Cinnamon and nutmeg: Bring warm spice notes that complement the sweet potato
- Baking soda: Ensures proper rise without making them too cakey
- Salt: Balances the sweetness and enhances all flavors
- Maple syrup: Adds natural sweetness with caramel undertones
- Egg: Binds everything together; look for pasture-raised for best flavor
- Coconut oil or butter: Adds richness and helps with browning
- Vanilla extract: Deepens the flavor profile
- Chopped pecans or walnuts: Add crunch and healthy fats
- Raisins or dried cranberries: Provide chewy texture and natural sweetness
How To Make Cinnamon Sweet Potato Breakfast Cookies
- Prepare the sweet potato:
- Bake or microwave your sweet potato until completely soft. The flesh should easily separate from the skin. For best flavor let it cool completely before mashing to a smooth consistency.
- Mix wet ingredients:
- Combine the cooled mashed sweet potato with egg, maple syrup, coconut oil, and vanilla extract. Ensure your sweet potato is at room temperature to prevent the coconut oil from solidifying when mixed.
- Combine dry ingredients:
- In a separate bowl, whisk together the oats, almond flour, cinnamon, nutmeg, baking soda, and salt. This ensures even distribution of spices and leavening agents.
- Create the dough:
- Gently fold the dry ingredients into the wet mixture just until combined. Overmixing will develop gluten and make the cookies tough. If using, add the nuts and dried fruit last.
- Form the cookies:
- Using a cookie scoop or tablespoon, place mounds of dough onto your prepared baking sheet. These cookies won't spread much, so flatten them to your desired thickness. Leave about an inch between each cookie.
- Bake to perfection:
- Watch carefully as these cookies can go from perfect to overdone quickly. The edges should be set but the center will still feel slightly soft. They continue cooking as they cool.
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My absolute favorite way to enjoy these is slightly warmed with a dollop of almond butter on top. The warmth brings out the cinnamon aroma and the almond butter adds richness that makes it feel like a special treat rather than a healthy breakfast.
Perfect Make-Ahead Breakfast
These cookies save my mornings when time is tight. I typically make a double batch on Sunday evenings then freeze half. The frozen cookies thaw quickly at room temperature or can be gently warmed in the microwave for 15 seconds. They maintain their texture beautifully making them ideal for weekly meal prep or for having wholesome breakfast options always at the ready.
Nutrient-Dense Variations
The basic recipe provides a fantastic template for customization. For extra protein I often add 2 tablespoons of hemp seeds or substitute 1/4 cup of the oats with protein powder. For additional fiber and omega-3s try adding 2 tablespoons of ground flaxseed. During autumn I sometimes swap half the sweet potato for pumpkin puree and add pumpkin pie spice. Each variation maintains the cookie's moist texture while offering different nutritional benefits.
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Kid-Friendly Yet Sophisticated
What makes these cookies special is their ability to please sophisticated palates while remaining appealing to children. The natural sweetness from the sweet potatoes means you can reduce the added sweetener if desired. For picky eaters these cookies become a trojan horse for nutrients they might otherwise avoid. My five-year-old neighbor who claims to hate all vegetables requests these by name and has no idea they contain sweet potatoes.
Sweet Potato Selection Matters
For the best flavor use sweet potatoes with deep orange flesh rather than white or purple varieties. Look for smaller to medium sized potatoes as they tend to be sweeter and less stringy than larger ones. I prefer to bake rather than boil the sweet potatoes as baking concentrates the sugars and creates a richer flavor profile that shines through in the finished cookie.
Frequently Asked Questions
- → Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato works well. Just ensure it's plain and without added sugar or seasonings.
- → Can I make these cookies gluten-free?
Absolutely! Use certified gluten-free oats and replace almond flour with a gluten-free flour blend if necessary.
- → What can I substitute for the egg?
You can use a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, set for 5 minutes) as a substitute.
- → How should I store these cookies?
Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- → Can I skip the nuts and dried fruit?
Yes, you can leave them out, but they add extra texture and flavor. Feel free to customize to your liking!
- → Are these cookies suitable for kids?
Yes, they are lightly sweetened with natural ingredients, making them a kid-friendly option for snacks or lunches.