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Cinnamon sweet potato breakfast cookies are my go-to recipe for mornings when I want something nourishing and portable. They are naturally sweetened with banana and maple and flavored with warm spices so you get a cozy treat without any refined sugar. Wholesome oats and sweet potato make them filling but gentle for breakfast.
I first made these cookies when my daughter was teething and we needed a soft snack. Now they are a family favorite year round and never last more than a day or two in our house.
Ingredients
- Mashed sweet potato: gives natural sweetness and a soft cookie texture. To pick the best sweet potatoes choose ones that feel heavy for their size without bruises.
- Ripe bananas: add a natural caramel flavor and moisture. Use bananas with lots of spots for best results.
- Rolled oats: add heartiness and chew. Select certified gluten free oats if needed.
- Almond flour: gives tenderness and a slight nuttiness. You can swap oat flour for a nut free version.
- Pure maple syrup: enhances sweetness and gives a pleasant maple aroma. Use real syrup not imitation.
- Ground cinnamon: for warmth and classic sweet potato flavor. Choose fresh aromatic cinnamon if possible.
- Ground nutmeg: for a deeper spiced note. Totally optional but it adds wonderful complexity.
- Vanilla extract: rounds out the flavors and makes the cookies taste like a treat. Go for pure vanilla extract.
- Baking powder: gives a bit of lift so the cookies are not too dense.
- Sea salt: balances all the sweet notes.
- Chopped walnuts, pecans or almonds: offer crunch and healthy fats. Choose fresh untoasted nuts for best flavor.
- Dried fruit such as cranberries, raisins or dates: bring chewiness and pops of sweetness. Use unsweetened if you prefer less sugar.
- Chia seeds or flaxseeds: add nutrition, fiber and texture.
- Mini dark chocolate chips, shredded coconut, and spices like ginger: are all fun add ins. Pick what you love or have on hand.
Step-by-Step Instructions
- Prepare the Sweet Potato:
- Bake or microwave sweet potato until fork tender and easy to mash. Let it cool, peel and mash well making sure there are no lumps. You want about one cup mashed sweet potato for the recipe.
- Mash the Bananas:
- Mash ripe bananas in a large bowl until mostly smooth with a few small lumps left. The riper the bananas the sweeter and more flavorful your cookies will be.
- Mix the Wet Ingredients:
- Combine mashed sweet potato, bananas, pure maple syrup and vanilla extract in the bowl. Stir until thoroughly mixed and smooth.
- Combine the Dry Ingredients:
- Add oats, almond flour, ground cinnamon, nutmeg, baking powder and sea salt to the wet mix. Stir well until you get a sticky thick batter.
- Fold in the Mix-Ins:
- Gently fold in nuts, dried fruit, chia seeds or flaxseeds and any other mix ins. Make sure they are evenly distributed for bites of goodness throughout the cookies.
- Shape the Cookies:
- Preheat your oven to three hundred fifty degrees and line a baking sheet with parchment paper. Scoop about two to three tablespoons of dough for each cookie. Shape into a round and flatten slightly to help them bake evenly.
- Bake the Cookies:
- Place in the oven and bake for twenty to twenty five minutes until the edges are golden and centers are just set. Let cool on the tray for five minutes before moving to a cooling rack to finish cooling completely.
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My favorite part about this recipe is the way the cinnamon and sweet potato fill the whole kitchen with a cozy aroma while baking It reminds me of autumn mornings making breakfast with my kids and they love helping mix the batter
Storage Tips
Store extra cookies in an airtight container on the counter for two days or in the fridge for up to one week For longer storage freeze in a single layer then transfer to a bag They thaw perfectly overnight in the fridge or a few minutes on the counter
Ingredient Substitutions
If you are out of almond flour oat flour works perfectly and keeps it nut free Sunflower seed butter or tahini can be subbed for nuts in the mix ins Dried apricots chopped apples or even chocolate chunks are fun ways to swap up the flavors
Serving Suggestions
I love packing these as on the go breakfast with a cup of coffee They are also a sweet after school snack or lunchbox treat Try warming one slightly and spreading with almond butter for something extra special
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Cultural and Historical Context
Cookies for breakfast are inspired by the idea of portable wholesome food Even though these are plant based and lower in sugar I think of them as a modern twist on traditional baked oat bars popular in many cultures as morning fare
Recipe FAQs
- → Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato puree works well. Make sure it's unsweetened and drain excess liquid for best texture.
- → Are these cookies gluten-free?
They can be! Use certified gluten-free oats and oat flour to ensure the cookies are completely gluten-free.
- → Can I substitute almond flour?
Absolutely—oat flour or another nut-free option will create a similar texture and flavor. Adjust for personal allergies.
- → What are the best mix-ins for these cookies?
Popular choices include walnuts, pecans, dried cranberries, raisins, dark chocolate chips, or shredded coconut.
- → How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for 3 days, or refrigerate up to a week.
- → Can I freeze them for later?
Yes! Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.