What makes cinnamon sweet potato breakfast cookies healthy?

These cookies are made with whole ingredients like sweet potato , rolled oats , almond flour , and natural sweeteners like maple syrup or honey. They’re packed with fiber, vitamins, and healthy fats, making them a wholesome alternative to sugary breakfast pastries . They're also gluten-free and can be made dairy-free or vegan with simple swaps.

Can I freeze cinnamon sweet potato breakfast cookies?

Yes! These cookies freeze exceptionally well . Once they’ve cooled completely, store them in an airtight container or freezer-safe bag for up to 2 months . To enjoy, just thaw at room temperature or reheat in the microwave for 15–20 seconds.

Can I make cinnamon sweet potato breakfast cookies without oats?

You can replace oats with oat flour or a mix of almond and coconut flour , but the texture will be different. Oats add heartiness and structure, so removing them entirely will create a softer, more cake-like cookie . If you're avoiding oats, test with small batches first.

Are these sweet potato cookies gluten-free?

Yes—as long as you use certified gluten-free oats and almond flour , these cinnamon sweet potato breakfast cookies are naturally gluten-free. Just be sure your other ingredients (like vanilla extract) don’t contain hidden gluten.

Cinnamon Sweet Potato Breakfast Cookies Recipe – 7 Irresistibly Easy & Healthy Reasons to Try Today

Name: Cinnamon Sweet Potato Breakfast Cookies Recipe – 7 Irresistibly Easy Reasons to Try Today
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato; 1 1/2 cups old-fashioned oats; 1/2 cup almond flour (or regular flour); 1/4 cup maple syrup or honey; 1/4 cup almond butter or peanut butter; 1 large egg; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup chopped walnuts or pecans (optional); 1/4 cup raisins or mini chocolate chips (optional)

Description

Cinnamon Sweet Potato Breakfast Cookies are soft, chewy, and packed with cozy spice and nourishing ingredients. Made with mashed sweet potato, oats, and warm cinnamon, they’re naturally sweetened and great for on-the-go mornings, lunchbox treats, or healthy snacking anytime.

Ingredients

Scale

1 cup mashed cooked sweet potato
1 1/2 cups old-fashioned oats
1/2 cup almond flour (or regular flour)
1/4 cup maple syrup or honey
1/4 cup almond butter or peanut butter
1 large egg
1 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup chopped walnuts or pecans (optional)
1/4 cup raisins or mini chocolate chips (optional)

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together sweet potato, almond butter, maple syrup, egg, and vanilla until smooth.
Stir in oats, almond flour, cinnamon, salt, and baking soda until combined. Fold in nuts and raisins if using.
Scoop dough (about 2 tablespoons each) onto the prepared baking sheet and flatten slightly with a spoon or fingers.
Bake for 12–14 minutes or until edges are lightly golden and centers are set. Let cool on the sheet for 5 minutes before transferring to a rack.
Store in an airtight container at room temp for 2 days or refrigerate for up to 1 week.

Notes

Use canned or roasted mashed sweet potato — just make sure it’s smooth.
Make them vegan by using a flax egg (1 tbsp flaxseed + 3 tbsp water).
Add chia seeds or hemp hearts for extra nutrients.
Freeze leftovers for up to 3 months for easy breakfasts.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 6g
Sodium: 100mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 4g
Cholesterol: 15mg