Sweet Potato Breakfast Cookies

Soft, chewy, and naturally sweet, these sweet potato breakfast cookies are perfect for busy mornings. Packed with oats, mashed sweet potato, and warm spices, they’re gluten-free friendly, dairy-free, and great for meal prep.

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Course: Breakfast, Snack

Cuisine: American, Gluten-Free Friendly

Prep Time: 15

Cook Time: 15

Chill Time (optional): 30

Total Time: 1

Servings: cookies

Calories: 120kcal

Cost: $5–7 total

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