Mornings in my kitchen always feel better with a batch of these sweet potato breakfast cookies—soft, chewy, and full of cozy flavor. They’re made with mashed sweet potatoes and hearty oats, which means they taste like a treat but are secretly packed with the good stuff to keep you going.
I love that these sweet potato breakfast cookies are naturally gluten-free when I use oat flour, and I skip the refined sugar without missing a thing. They’ve become a go-to in our house for busy mornings, road trip snacks, and even lazy weekend brunches. Trust me, once you try these sweet potato breakfast cookies, you’ll be baking them on repeat.
Why Sweet Potato Breakfast Cookies Are Perfect for Busy Mornings
Sweet potatoes have totally earned their spot as a breakfast staple in my kitchen, and these sweet potato breakfast cookies are one of my favorite ways to enjoy them. Naturally sweet, loaded with fiber and nutrients, and perfectly cozy, they make mornings feel just a little more special.
I first started making sweet potato breakfast cookies when I needed a quick, nourishing option for busy weekdays—and they’ve stuck around ever since. Whether it’s fall and you’re working with fresh roasted sweet potatoes or it’s a busy week and you’re using canned puree, they always come out delicious. I love pairing these sweet potato breakfast cookies with a warm mug of coffee or chai, and they’re a perfect meal prep win for grab-and-go mornings or weekend brunch spreads.
Jump to:
- Ingredients
- Instructions
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Substitutions
- Equipment
- Storage
- The Soft Cookie Secret I Wish Someone Told Me Sooner
- FAQ
- Why Sweet Potato Breakfast Cookies Deserve a Spot in Your Morning Routine
- Related
- Pairing
- Sweet Potato Breakfast Cookies
- Sweet Potato Breakfast Cookies Recipe
Ingredients
Main Ingredients:
- Mashed sweet potatoes (about 1 large roasted sweet potato or ¾ cup canned sweet potato puree)
- Old-fashioned rolled oats
- Oat flour (or regular all-purpose flour)
- Banana, mashed
- Pure maple syrup
- Almond butter (or peanut butter)
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- ¼ teaspoon salt
- Mini dark chocolate chips (optional)
- Chopped walnuts or pecans (optional)
Ingredient Substitutions:
The beauty of this sweet potato breakfast cookie recipe lies in its adaptability. For those following a gluten-free diet, stick with certified gluten-free oats and oat flour. If you're avoiding nuts, sunflower seed butter works wonderfully in place of almond butter. For a completely sugar-free version, swap the maple syrup with an additional mashed banana or use a natural sugar substitute like stevia.
Fresh sweet potatoes work best, but canned sweet potato puree is a convenient alternative – just make sure it's 100% sweet potato without added sugars or spices. The cinnamon and nutmeg create that perfect fall flavor, but you can experiment with other warm spices like ginger or allspice.
See recipe card for quantities.
Instructions
Prepare Sweet Potatoes and Mix Wet Ingredients
- Preheat your oven to 400°F. If using fresh sweet potatoes, pierce them with a fork and roast for 45-50 minutes until tender.
- Let sweet potatoes cool, then scoop out the flesh and mash until smooth. This step can be done ahead of time – roasted sweet potatoes keep in the refrigerator for up to 5 days.
- In a large mixing bowl, combine the mashed sweet potatoes, mashed banana, maple syrup, almond butter, and vanilla extract.
- Whisk together until the mixture is smooth and well combined. The natural sweetness from the sweet potatoes and banana means you need very little added sweetener.
Combine Dry Ingredients and Create Cookie Dough
- In a separate bowl, mix the rolled oats, oat flour, cinnamon, nutmeg, and salt. This step prevents clumping and makes sure the spices are evenly distributed throughout your breakfast cookies.
- Add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing, which can make the cookies tough.
- If you're adding chocolate chips or nuts, fold them in gently at this stage. The dough should be slightly sticky but manageable.
Shape and Prepare for Baking
- Reduce oven temperature to 350°F and line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon – they won't spread much during baking.
Bake and Cool Your Sweet Potato Breakfast Cookies
- Bake for 12-15 minutes until the edges are lightly golden. The centers should still look slightly soft – they'll continue cooking on the hot pan after removal.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before storing or serving for the best texture.
- Step 1: Prepare Sweet Potatoes and Mix Wet Ingredients
Whisk together mashed sweet potato, banana, syrup, nut butter, and vanilla.
- Step 2: Combine Dry Ingredients and Create Cookie Dough
Add oats, flour, and spices to wet mix and gently combine into dough.
- Step 3: Shape and Prepare for Baking
Scoop and flatten dough on a lined baking sheet.
- Step 4: Bake and Cool Your Sweet Potato Breakfast Cookies
Bake until golden on the edges, then cool completely on rack.
Hints and Tips for the Best Sweet Potato Breakfast Cookies
Here's a game-changing tip: let your cookie dough rest in the refrigerator for 30 minutes before baking. This allows the oats to absorb moisture from the sweet potatoes, resulting in cookies that hold together better and have a more cohesive texture. If you're short on time, this step isn't essential, but it makes a noticeable difference.
For extra flavor depth, try roasting your sweet potatoes instead of using canned puree. The caramelization that occurs during roasting adds complexity to the final cookies that you simply can't get from canned varieties.
Dietary Benefits & Serving Suggestions
These sweet potato breakfast cookies are nutritional powerhouses disguised as treats. Sweet potatoes provide beta-carotene, fiber, and potassium, while oats contribute heart-healthy soluble fiber that helps stabilize blood sugar. The combination creates a satisfying breakfast that provides sustained energy without the crash associated with refined sugar treats.
Each cookie contains approximately 120 calories, making them perfect for portion control. They're naturally dairy-free and can easily be made vegan by choosing plant-based nut butter. For those following a gluten-free lifestyle, these cookies provide a safe and delicious breakfast option.
Serve these cinnamon sweet potato breakfast cookies with Greek yogurt and fresh berries for a complete breakfast, or pack them in lunch boxes as a wholesome snack. They also make an excellent pre-workout fuel when paired with a protein smoothie.
Recipe Variations & Substitutions
The basic sweet potato breakfast cookies recipe is incredibly versatile. For chocolate lovers, try adding cocoa powder to create double chocolate sweet potato cookies. Tropical enthusiasts can substitute coconut flakes and dried pineapple for the chocolate chips.
Create pumpkin spice versions by replacing half the sweet potato with pumpkin puree and adding extra cinnamon and ginger. For protein-packed versions, add a scoop of vanilla protein powder and reduce the oat flour slightly to compensate for the extra dry ingredients.
Seasonal variations work beautifully too. In summer, fold in fresh blueberries or diced peaches. During winter months, dried cranberries and orange zest create a festive twist that's perfect for holiday breakfast gatherings.
Equipment
A food processor makes quick work of creating oat flour from whole oats – simply pulse until you achieve a fine powder. If you don't have one, a high-speed blender works too, though you might need to work in smaller batches.
A cookie scoop creates perfectly uniform cookies, but a regular spoon works fine for more rustic-looking treats. Parchment paper is crucial for easy removal and cleanup – these cookies can stick to unlined pans due to their natural sweetness.
A potato masher or fork is perfect for mashing your roasted sweet potatoes, though a food processor creates an ultra-smooth texture if you prefer perfectly uniform cookies.
Storage
Store your sweet potato breakfast cookies in an airtight container at room temperature for up to 5 days. For longer storage, they freeze beautifully for up to 3 months. Place parchment paper between layers to prevent sticking, and thaw individual cookies as needed.
For grab-and-go convenience, wrap individual cookies in plastic wrap and store them in the freezer. They thaw quickly at room temperature or can be microwaved for 20-30 seconds for a warm, fresh-baked taste.
These cookies actually improve in flavor after a day or two as the spices have time to meld together. If they become slightly dry, place a piece of bread in the storage container overnight to restore moisture.
The Soft Cookie Secret I Wish Someone Told Me Sooner
I learned the secret to perfect sweet potato breakfast cookies the hard way—after a few too many batches turned out dry and crumbly when I just wanted something soft, cozy, and satisfying. The trick? Take them out of the oven before they look fully baked.
I know it feels risky, but that gentle underbake lets the cookies stay tender as they finish setting outside the oven. It’s what gives these sweet potato breakfast cookies their irresistible chewy center, almost like a warm hug in cookie form. Once I figured that out, they became one of my most-requested breakfast recipes—especially when fall rolls around.
FAQ
What are the benefits of sweet potato cookies?
Sweet potato breakfast cookies are naturally sweet, fiber-rich, and full of nutrients like vitamin A and potassium. They offer sustained energy, making them a smart choice for busy mornings. Unlike store-bought treats, they’re made with whole ingredients, are easy to prep ahead, and feel like a cozy treat while actually nourishing your body.
What happens to people who regularly eat sweet potatoes for breakfast?
People who eat sweet potatoes for breakfast often feel fuller longer, have more stable energy levels, and enjoy better digestion thanks to their fiber content. The slow-burning carbs in sweet potatoes help prevent mid-morning crashes, and the vitamin-rich boost supports everything from skin health to immunity—making them a surprisingly powerful way to start the day.
Why are sweet potatoes good for breakfast?
Sweet potatoes are perfect for breakfast because they’re naturally sweet, high in fiber, and packed with nutrients like beta-carotene and vitamin C. They’re gentle on your stomach, keep you full, and pair beautifully with oats, nuts, and spices. Whether roasted, mashed, or baked into cookies, they offer comfort and nourishment in one delicious bite.
What is the best combination with sweet potatoes?
Sweet potatoes shine when paired with warm spices like cinnamon and nutmeg, creamy nut butters, and hearty oats. For savory pairings, they’re great with eggs, black beans, or avocado. In sweet recipes like breakfast cookies, a touch of maple syrup, banana, or dark chocolate makes the perfect balance of cozy, wholesome flavor.
Why Sweet Potato Breakfast Cookies Deserve a Spot in Your Morning Routine
These sweet potato breakfast cookies aren’t just a trend—they’re a delicious way to nourish your mornings with something that actually feels good to eat. With their cozy blend of sweet potatoes, oats, and warm spices, they strike that magical balance between wholesome and indulgent. Whether you’re prepping for the week, feeding hungry kids, or simply craving something comforting, these cookies are a game-changer. If you’re loving these, be sure to check out my Blueberry Croissant for a fruity, flaky delight or these hearty Breakfast Sliders—both make mornings just as special. Bake a batch, make them your own, and turn your breakfast into the best part of your day.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Sweet Potato Breakfast Cookies recipe:
Sweet Potato Breakfast Cookies
Equipment
- 1 Mixing bowl Large
- 1 Cookie scoop Or spoon
- 1 Baking sheet Lined with parchment
- 1 Potato masher Or fork
- 1 Wire rack For cooling
- 1 Oven Preheated
Ingredients
- 1 cup mashed sweet potatoes Fresh roasted or canned
- 2 cups rolled oats Old-fashioned
- ½ cup oat flour Or all-purpose flour
- 1 ripe banana Mashed
- ¼ cup maple syrup Pure
- 2 tablespoon almond butter Or sunflower/peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup mini dark chocolate chips Optional
- ¼ cup chopped walnuts Or pecans, optional
Instructions
- Preheat oven to 400°F and roast sweet potato if needed
- Mash sweet potato and banana until smooth
- Combine sweet potato, banana, maple syrup, almond butter, and vanilla
- In a separate bowl, mix oats, oat flour, cinnamon, nutmeg, and salt
- Add dry ingredients to wet and stir until combined
- Fold in chocolate chips and nuts if using
- Chill dough for 30 minutes (optional)
- Lower oven to 350°F, scoop dough onto lined sheet
- Flatten slightly with back of spoon
- Bake 12–15 minutes until edges are golden
- Cool on baking sheet 5 minutes, then transfer to rack
- Let cool completely before storing or serving
Nutrition
Sweet Potato Breakfast Cookies Recipe
Equipment
- 1 Mixing bowl Large
- 1 Cookie scoop Or spoon
- 1 Baking sheet Lined with parchment
- 1 Potato masher Or fork
- 1 Wire rack For cooling
- 1 Oven Preheated
Ingredients
- 1 cup mashed sweet potatoes Fresh roasted or canned
- 2 cups rolled oats Old-fashioned
- ½ cup oat flour Or all-purpose flour
- 1 ripe banana Mashed
- ¼ cup maple syrup Pure
- 2 tablespoon almond butter Or sunflower/peanut butter
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅓ cup mini dark chocolate chips Optional
- ¼ cup chopped walnuts Or pecans, optional
Instructions
- Preheat oven to 400°F and roast sweet potato if needed
- Mash sweet potato and banana until smooth
- Combine sweet potato, banana, maple syrup, almond butter, and vanilla
- In a separate bowl, mix oats, oat flour, cinnamon, nutmeg, and salt
- Add dry ingredients to wet and stir until combined
- Fold in chocolate chips and nuts if using
- Chill dough for 30 minutes (optional)
- Lower oven to 350°F, scoop dough onto lined sheet
- Flatten slightly with back of spoon
- Bake 12–15 minutes until edges are golden
- Cool on baking sheet 5 minutes, then transfer to rack
- Let cool completely before storing or serving
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