Sweet Potato Breakfast Cookies Recipe

Get ready to fall in love with your mornings! These Sweet Potato Breakfast Cookies are wholesome, cozy, and so incredibly satisfying—like a warm hug disguised as a chewy cookie. Each bite is naturally sweet, tender, and studded with pecans and chocolate chips, making breakfast feel like a treat (but in the healthiest way!).

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Ingredients You’ll Need

One of the best things about Sweet Potato Breakfast Cookies is how their wholesome, simple ingredients work together for a perfectly tender, chewy treat. Here’s a closer look at what you’ll need and why each one matters.

• Old fashioned rolled oats: These create a hearty, chewy base and fill you up with every bite.
• Almond flour: Adds warmth and a light nuttiness, plus it keeps these cookies gluten-free and moist.
• Ground cinnamon & ginger: Bring cozy, aromatic flavor that pairs beautifully with sweet potato.
• Baking powder: Gives a hint of lift, making each cookie delightfully tender.
• Fine sea salt: Balances out the sweetness and brings all those flavors forward.
• Mashed baked sweet potato: The star! It adds moisture, natural sweetness, and that gorgeous golden-orange color.
• Maple syrup or honey: Natural sweeteners that keep things wholesome and just sweet enough.
• Melted coconut oil: Binds everything together while adding a subtle richness and healthy fats.
• Vanilla extract: Rounds out the flavors with a warm, fragrant note.
• Chopped pecans: Add crunch, toasty flavor, and a bit of protein power.
• Chocolate chips (dairy-free, if needed): The little indulgent touch that makes each cookie feel extra special (and kid-friendly!).

Variations

Part of the magic of Sweet Potato Breakfast Cookies is how simple it is to make them your own. Whether you want to swap mix-ins, go nut-free, or adjust for dietary preferences, these cookies are endlessly customizable!

• Nut-Free: Skip the pecans and add sunflower seeds or extra chocolate chips for crunch without the nuts.
• Swap the Sweetener: Use date syrup or agave for a different natural sweetness—or even try a mashed ripe banana for a fun twist.
• Add Dried Fruit: Try tossing in raisins, dried cranberries, or chopped dates for a fruity burst.
• Extra Protein: Stir in a scoop of your favorite protein powder (plant-based or whey) to boost staying power.
• Chocolate Lovers: Double up on chocolate chips, or add a drizzle of melted chocolate on top for dessert-style cookies!

How to Make Sweet Potato Breakfast Cookies

Step 1: Prep Your Pan and Oats

Preheat your oven to 350°F and line a baking sheet with parchment paper or use a baking stone. Next, measure out 1 cup of your oats and blitz them in a blender or food processor until they’re finely ground—think the consistency of oat flour. This gives your cookies their signature tender texture!

Step 2: Whisk the Dry Ingredients

In a large mixing bowl, combine the rolled oats (both whole and ground), almond flour, cinnamon, baking powder, salt, and ginger. Give them a good whisk so everything is evenly mixed—this ensures your cookies bake up consistently flavorful throughout.

Step 3: Mix Together the Wet Ingredients

In a separate medium bowl, stir together the mashed sweet potato, maple syrup (or honey), melted coconut oil, and vanilla. This is where you’ll notice those wonderful aromas start to fill the kitchen!

Step 4: Bring It All Together

Pour the wet mixture over the dry ingredients. Stir gently just until the dough comes together—don’t overmix, or your cookies can get dense. Fold in the chopped pecans and chocolate chips, and if you’re feeling fancy, save a few to press on top of each cookie before baking.

Step 5: Scoop, Shape, and Bake

Use a large cookie scoop or your hands to scoop rounds of dough onto your prepared baking sheet. Gently flatten and shape them into thick, round cookies. Bake for 25–30 minutes, until they’re golden and firm at the edges.

Step 6: Cool and Enjoy!

Let your Sweet Potato Breakfast Cookies cool on the pan for about 10 minutes (they’ll be fragile!) before carefully transferring to a wire rack to cool completely. This gives them their chewy, hearty bite—perfect for grab-and-go breakfasts or a wholesome snack.

How to Serve Sweet Potato Breakfast Cookies

Garnishes

A sprinkle of extra chocolate chips or chopped pecans on top before or after baking adds a lovely finish. You can even drizzle cooled cookies with a tiny bit of warmed almond butter for a gourmet bakery touch!

Side Dishes

Pair your Sweet Potato Breakfast Cookies with a bowl of Greek or coconut yogurt and fresh seasonal fruit for a nourishing breakfast. They’re also fabulous alongside a warm mug of chai or an iced latte for an energizing snack.

Creative Ways to Present

Stack them tall on a rustic platter for brunch, or tuck a few into a parchment-lined box for an on-the-go breakfast gift. For meal prep magic, place them in a snug container with parchment between layers—so guests or hungry kids can grab and go!

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully at room temperature for 2–3 days in an airtight container—just make sure they’re completely cooled first, so they stay chewy and fresh, not sticky!

Freezing

Sweet Potato Breakfast Cookies are freezer superstars! Once cooled, pop them in a freezer bag or airtight container between sheets of parchment and freeze for up to 3 months. Just grab one when you need a quick breakfast or snack.

Reheating

For a warm, just-baked taste, microwave a single cookie for about 10 seconds or warm in a toaster oven until gently heated. This brings out the melty chocolate chips and gooey sweet potato texture—so irresistible!

FAQs

Final Thoughts

If you’re searching for a breakfast that feels nourishing, homey, and just a little bit decadent, these Sweet Potato Breakfast Cookies are it! I hope you’ll give them a try—they might just become your favorite way to start the day, snack, or treat yourself (and your family) any time you need a boost. Happy baking!

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