Tasty Cinnamon Sweet Potato Cookies

These oat and cinnamon sweet potato breakfast cookies turn simple everyday ingredients into tasty morning bites that taste like treats while giving you long-lasting energy. They work great when you're in a rush or when you need a good-for-you snack anytime.

I came up with these while trying to use up sweet potatoes left from our Sunday meal. My little one had been skipping breakfast all week, but gobbled these cookies up without knowing how good they were for him. They've become our way to start every Monday now.

What You'll Need

• Sweet potato: Gives natural sweetness, moisture, and loads of vitamins A and C. Go for the orange ones for tastier results and prettier color.
• Rolled oats: Makes them filling and adds plenty of fiber. Grab the old fashioned kind rather than quick cooking ones.
• Almond flour: Packs in protein and makes them tender. The blanched kind works wonders here.
• Cinnamon: Brings warmth to balance the sweetness. Ceylon type offers more interesting flavor notes.
• Nutmeg: Adds depth with its earthy kick. Grate it fresh if you can—it really makes a difference.
• Maple syrup: Adds those lovely caramel hints and natural sweetness. The darker kinds taste the best.
• Coconut oil: Keeps everything moist with a touch of sweetness. Unrefined has more flavor personality.
• Nuts: Give a nice crunch and healthy fats. Toast them first for extra tastiness.
• Dried fruit: Adds chewiness and sweet bursts. Try to find ones without added sugar.

Easy Cooking Steps

Get your sweet potato ready:

Take a medium sweet potato, poke it several times with a fork, and pop it in the microwave for 5-8 minutes until it's totally soft. Let it cool down, peel off the skin, and mash it up smooth. You'll want 1 cup of mashed sweet potato.

Set everything up:

Turn your oven on to 350°F and put parchment paper on a baking sheet. The parchment stops sticking and makes cleanup way easier than just greasing.

Blend the wet stuff:

In a big bowl, mix together your mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla until everything looks smooth with no egg streaks showing.

Add the dry stuff:

Put in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Stir just until everything comes together. Your dough will feel thick and a bit sticky.

Throw in the extras:

Lightly mix in whatever nuts and dried fruit you picked, spreading them evenly through the dough. Just do a few stirs since too much mixing makes tough cookies.

Shape your cookies:

Scoop about 2 tablespoons of dough for each cookie onto your parchment-lined baking sheet. Keep them about 2 inches apart. Press them down slightly with wet fingers since these don't spread much while baking.

Bake them right:

Stick the cookies in your hot oven and bake for 12-15 minutes. Look for slightly golden edges but still-soft centers. They might seem not quite done but will firm up as they cool.

Let them cool:

Move the cookies to a cooling rack and wait until they're totally cool. This part's important because they're still setting up and getting their final texture during cooling.

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Cinnamon really makes these cookies special. I found this out the hard way when I ran out once and tried making them without it. They tasted flat and boring. Now I keep a special container of good Ceylon cinnamon just for these treats. Its warm, aromatic flavor perfectly matches the sweet earthiness from the sweet potatoes.

Prep Ahead Ideas

These breakfast cookies are just what you need for hectic mornings. Bake them Sunday night and enjoy them all week long. Keep them in a sealed container at room temp for 3 days or in the fridge for a week. They actually taste better the next day when the spices have had time to blend together. Want to keep them longer? Freeze them on a baking sheet until hard, then put them in a freezer bag. They thaw quickly just sitting out, or you can warm them in the microwave for 15 seconds.

Ways To Switch It Up

What's great about these cookies is how easily you can change them. Want more protein? Throw in some vanilla protein powder and an extra spoonful of coconut oil for moisture. Love chocolate? Use dark chocolate chips instead of dried fruit. For extra crunch and nutrition, sprinkle some hemp seeds, chia, or flax on top before baking. If you can't have nuts, try sunflower seed flour instead of almond and use pumpkin seeds instead of nuts. You can even swap the sweet potato for pumpkin puree if that's what you have, though it'll taste a bit different.

Making Them Kid-Friendly

When kids help make these cookies, they're more likely to eat them. Let your little ones mash the cooled sweet potatoes or mix in the fun additions. For picky eaters, try making them smaller, about a tablespoon each, and call them energy bites. Kids usually love the natural sweetness, but if they're used to store-bought cookies, you might want to sprinkle a little coconut sugar on top at first. My kids love making their cookies their own way—some want chocolate chips, others go for dried cherries or blueberries.

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These cookies give you the perfect mix of healthy and yummy. Start your mornings with something that feels like a treat but does your body good!

Frequently Asked Questions

→ Can I make these cookies gluten-free?

For sure! This recipe already calls for almond flour, so you'll just need to grab certified gluten-free oats to make them totally gluten-free.

→ How should I cook the sweet potato for this recipe?

You've got options. Bake, microwave, or steam your sweet potato until it's soft enough for a fork to go through easily. For best flavor, try baking at 400°F for about 45-60 minutes. Let it cool down before you peel and mash it.

→ How long do these breakfast cookies keep?

These treats will stay good in a sealed container at room temperature for 3-4 days. Want them to last longer? Pop them in the fridge for up to a week or freeze them for up to 3 months.

→ Can I substitute the egg to make these vegan?

You bet! Swap out the egg for a flax egg. Just mix 1 tablespoon ground flaxseed with 3 tablespoons water and wait 5 minutes. Also, go with maple syrup instead of honey.

→ Are these cookies freezer-friendly?

They sure are. Let them cool completely, then put them in a freezer-safe container with parchment paper between layers. When you want to eat them, thaw them overnight in your fridge or leave them out for a few hours.

→ Can I use pumpkin instead of sweet potato?

Definitely. You can use the same amount of canned or fresh pumpkin puree as sweet potato. Just remember that pumpkin has a bit more water in it, so you might need to toss in an extra spoonful of oats or flour.