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!).
Why You’ll Love This Recipe
- Energizing Start: These cookies are filled with slow-digesting oats and sweet potato, so you stay satisfied and energized all morning.
- Naturally Sweet: Maple syrup or honey offers just the right touch of sweetness with no refined sugar needed.
- Easy & Wholesome: The ingredients are all pantry-friendly and come together in one bowl—no fancy equipment required.
- Kid & Adult Approved: Even picky eaters love grabbing these Sweet Potato Breakfast Cookies straight from the counter!
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.
Pro Tips for Making Sweet Potato Breakfast Cookies
- Sweet Potato Prep: For the sweetest, most flavorful cookies, bake your sweet potato until it’s caramelized and very soft—microwaving works too, but oven-baked wins for taste.
- Don’t Skip Oat Grinding: Processing half your oats into “flour” is key to a soft, chewy texture—honestly, it makes all the difference!
- Cookie Shaping Secret: These cookies won’t spread much, so shape and flatten them before baking; they’ll hold whatever beautiful, chunky look you create.
- Let Them Cool: Give cookies a breather on the tray post-bake; warm cookies are delicate, but they become sturdy and delicious as they cool.
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
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Can I make Sweet Potato Breakfast Cookies vegan?
Absolutely! Just use maple syrup instead of honey and be sure to choose dairy-free chocolate chips. The rest of the recipe is naturally plant-based and free from eggs or dairy.
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What’s the easiest way to prepare the sweet potato?
For depth of flavor and sweetness, bake your sweet potato until super tender (about 40–50 minutes at 400°F). Or, as a time-saver, pierce and microwave it until soft, then scoop and mash!
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Can I use quick oats or steel-cut oats in this recipe?
Old fashioned rolled oats are ideal for the right texture and chew, but in a pinch, you can use quick oats (just note the cookies will be a bit softer). Steel-cut oats won’t soften up the same way, so they aren’t recommended here.
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Will the chocolate chips make these too sweet for breakfast?
Nope! The chocolate chips add little pockets of melty joy, but the cookies themselves are just lightly sweet. Feel free to use dark chocolate or cut back on the amount if you’d like a less sweet version.
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!
Print
Sweet Potato Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 cookies 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
These Sweet Potato Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like oats, almond flour, and sweet potato, these cookies are perfect for breakfast on the go or a satisfying snack.
Ingredients
Dry Ingredients:
- 2 cups old fashioned rolled oats
- 1 cup almond flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup mashed baked sweet potato
- 1/3 cup maple syrup or honey
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
- 1/4 cup chocolate chips, dairy-free, if needed
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the oats: Add 1 cup of oats to a blender or food processor and process until the texture is similar to oat flour.
- Combine dry ingredients: In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt, and ginger. Whisk to blend.
- Mix wet ingredients: In a medium bowl, mix the mashed sweet potato, maple syrup, coconut oil, and vanilla.
- Combine wet and dry: Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in pecans and chocolate chips.
- Scoop and bake: Use a large cookie scoop to place dough on a baking sheet lined with parchment. Shape into cookies and add chocolate chips on top. Bake for 25-30 minutes until golden.
- Cool and store: Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Store leftovers at room temperature, in the fridge, or freezer.
Notes
- Inspired and adapted from Run Fast Eat Slow.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
