Cinnamon Sweet Potato Breakfast Cookies

Hey There, Breakfast Rebel! Whip Up Mornings That Actually Taste Like Joy

Okay, let’s be real for a second. How many mornings have you stumbled into the kitchen, bleary-eyed, desperately scanning the pantry while your coffee brews like a slow-motion lifeline? You *want* something wholesome, maybe even a little cozy, but your brain (and schedule) screams “GRAB AND GO!” Cereal feels meh, toast is boring, and that fancy avocado toast? Ain’t nobody got time for perfectly sliced radishes at 6 AM. Sound familiar, friend? That exact daily wrestle – the tug-of-war between “I should eat better” and “I need this NOW” – is why I became obsessed with creating the ultimate breakfast hack. And folks, I’m thrilled to introduce you to your new morning MVP: Cinnamon Sweet Potato Breakfast Cookies.

Imagine this: soft, slightly spiced cookies that taste like a warm hug, packed with the natural sweetness of sweet potato, but secretly wholesome enough to fuel your day. The best part? We’re talking three simple ingredients. Yep, you read that right! No obscure flours, no weird binders, just real food magic. They’re naturally gluten-free, grain-free, dairy-free, and so darn easy a sleepy zombie could make ’em (trust me, I’ve tested that theory). These little gems bake up golden, fill your kitchen with a cinnamon roll-esque aroma that’ll make everyone come running, and stash beautifully for those chaotic weekday dashes. Think of ’em as your edible permission slip to ditch the breakfast guilt and savor every bite. So, ditch the sad cereal box and preheat that oven – let’s turn your rushed mornings into something downright delicious!

The Sweet Potato Epiphany: A Campfire & A Craving

Cinnamon Sweet Potato Breakfast Cookies

Print Recipe

Soft, spiced, and naturally sweet—these Cinnamon Sweet Potato Breakfast Cookies are a wholesome grab-and-go option for busy mornings. With just three simple ingredients, they’re gluten-free, grain-free, and filled with cozy flavor in every bite.

• Author: Wyatt Porter
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 cookies 1x

Ingredients

Scale 1x2x3x

2 cups cooked sweet potato (mashed)

2 cups almond flour

2 tsp ground cinnamon

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, mix mashed sweet potato, almond flour, and cinnamon until a soft dough forms.

Scoop out tablespoon-sized portions and form into cookies on the baking sheet.

Flatten slightly with a fork or your fingers.

Bake for 20–25 minutes, or until edges are golden and cookies are set.

Cool on a wire rack and enjoy warm or store in the fridge for up to 5 days.

Nutrition

• Calories: 130
• Fat: 8g
• Carbohydrates: 9g |
• Protein: 3g

This recipe? It wasn’t born in a fancy test kitchen. Nope, it sparked to life beside a crackling campfire last fall. My buddies and I were on our annual “dudes pretending to be outdoorsy” trip (mostly involves eating great food near trees, let’s be honest). Breakfast duty was mine. I’d roasted a bunch of sweet potatoes over the fire the night before – they were smoky, caramelized perfection. Morning came, cold and crisp, and the idea of soggy oatmeal just didn’t cut it. I stared at those leftover sweet potatoes, then at my bag of almond flour (gluten-free buddy’s staple), and my trusty cinnamon tin. A wild thought hit: “Could I… mash these together and bake ’em?”

My friends raised skeptical eyebrows (fueled by pre-coffee grumpiness) as I mixed the trio into a dough, formed little patties, and nestled them in the Dutch oven over the coals. The scent of cinnamon and roasting sweet potato started weaving through the pine trees – pure magic. Twenty minutes later, we bit into warm, slightly smoky, perfectly spiced little cookies. The silence was broken only by happy grunts and demands for the recipe. That campfire concoction, born from necessity and leftover spuds, became an instant legend in our crew. It proved that incredible flavor doesn’t need complexity, just good ingredients and a dash of kitchen courage. Now, every time I bake these cookies, I get a little whiff of that mountain air and a big reminder that sometimes the best recipes are the simplest accidents!

Your Simple Superstar Lineup: What You’ll Need

See? Told ya it was simple! Here’s your dream team. Remember, quality matters even with just three players:

• 2 cups cooked sweet potato (mashed): This is your superstar, your natural sweetener, and your moisture magician! Use plain, unseasoned mashed sweet potato. Leftover roasted or steamed works fantastic! Chef’s Tip: For the best texture and flavor, roast your sweet potatoes whole (pierce the skin!) at 400°F until super tender (about 45-60 mins). Let them cool slightly before scooping out the flesh. Sub Alert: Canned pure pumpkin (NOT pie filling!) is a great 1:1 swap if you’re in a pinch!
• 2 cups almond flour: Our trusty base that keeps things gluten-free, grain-free, and adds lovely nutty richness. Use fine, blanched almond flour for the best texture (avoid almond meal, it’s coarser and makes denser cookies). Chef’s Insight: Almond flour can vary in moisture. If your dough seems crazy sticky after mixing, let it sit for 5 mins – the flour absorbs moisture! Sub Alert: Sunflower seed flour works well for a nut-free version, but it might tint the cookies slightly green (harmless, promise!).
• 2 tsp ground cinnamon: The cozy factor! This warm spice complements the sweet potato beautifully. Don’t skimp! Use fresh, fragrant cinnamon. Chef’s Tip: Feeling adventurous? Add a pinch of nutmeg, ginger, or cardamom along with the cinnamon for extra depth! Sub Alert: Pumpkin pie spice (about 1.5 tsp) is a yummy alternative blend.

See? No hidden tricks! Just real, recognizable ingredients ready to transform your mornings.

Let’s Bake Some Magic: Step-by-Step Simplicity

Ready to witness the easy-breezy magic? Follow these steps – I’ll walk you through with all my favorite hacks:

1. Preheat & Prep (175°C / 350°F): “Crank that oven to 350°F (175°C) and grab a baking sheet. Line it with parchment paper – seriously, this is non-negotiable for easy cleanup and preventing sticking! No parchment? A silicone baking mat works great too. Why active voice? Because YOU are the boss of this oven!
2. Mix It Up! “Dump those 2 cups of gorgeous mashed sweet potato, 2 cups of almond flour, and your 2 tsp of fragrant cinnamon into a large bowl. Here’s the fun part: ditch the mixer! Just grab a sturdy spatula or even clean hands and mix it all together until it forms a soft, uniform dough. Hack Time: If the dough feels too wet/sticky (almond flour varies!), sprinkle in an extra tablespoon or two of almond flour. Too dry? A tiny splash of almond milk or water (like 1 tsp at a time) can help. You want a dough that holds together when pressed but isn’t super stiff.
3. Scoop & Shape: “Now, channel your inner cookie artist! Grab a tablespoon measure (or a small cookie scoop if you’re fancy). Scoop out a heaping tablespoon of dough per cookie. Roll it gently between your palms into a ball, then place it on your prepared baking sheet. Give ‘em about 1.5 inches of space – they don’t spread much, but they need breathing room for even baking. Pro Move: Lightly dampen your hands with water to prevent the dough from sticking while rolling!
4. Flatten for Perfection: “Time to give them the classic cookie shape! Gently flatten each ball using the tines of a fork (make a cute criss-cross pattern!), the bottom of a glass (lightly dusted with almond flour), or just your trusty fingers. Aim for discs about 1/2 inch thick. Flattening ensures the center bakes through evenly, avoiding doughy middles.
5. Bake to Golden Bliss: “Slide that baking sheet into your preheated oven’s middle rack. Now, the hardest part: WAIT! Bake for 20-25 minutes. You’re looking for set cookies with lightly golden edges. Watch Closely: Almond flour browns faster than wheat flour! Around the 18-minute mark, peek in. If the edges are golden and the tops look dry/set, they’re done. Overbaking=dry cookies! Ovens vary, so yours might need a minute more or less.
6. Cool & Conquer Mornings: “Carefully remove the baking sheet (those edges are golden for a reason – hot!). Let the cookies cool on the sheet for 5 minutes – they firm up as they cool. Then, transfer them gently to a wire rack to cool completely. Resist the Urge! Letting them cool fully prevents crumbling. But hey, I won’t judge if you sneak one warm… quality control is important!

That’s it! Seriously simple, right? Now, let’s talk about enjoying your masterpiece.

How to Serve Up Your Breakfast Victory

These cookies are the ultimate versatile players! Enjoy them warm straight from the oven (my personal fave) for a comforting treat, or grab one cold from the fridge for a super quick dash. They’re perfectly satisfying solo, but let’s elevate:

• Classic Combo: Pair one with a hot cup of coffee or black tea – the cinnamon sings alongside it!
• Protein Power-Up: Spread a little almond butter or cream cheese on top for extra staying power.
• Fruity Freshness: Serve alongside fresh berries or sliced banana for a vitamin boost.
• Yogurt Parfait Crunch: Crumble one over plain Greek yogurt and berries – instant texture heaven!

However you choose, savor that moment of delicious, nourishing triumph over the morning rush!

Shake It Up! 5 Delicious Twists on the Classic

Once you master the base, the kitchen playground opens! Try these fun spins:

1. Chocolate Chip Joy: Fold in 1/4 cup of dark chocolate chips or cacao nibs with the dry ingredients. Kid-approved & antioxidant-rich!
2. Nutty Crunch: Add 1/4 cup chopped pecans or walnuts to the dough for texture and healthy fats. Toast them first for extra flavor!
3. Pumpkin Spice Swap: Use canned pumpkin puree instead of sweet potato and swap the cinnamon for 1.5 tsp pumpkin pie spice. Fall in a cookie!
4. Berry Burst: Gently fold in 1/4 cup dried cranberries, chopped dried apricots, or even freeze-dried raspberries.
5. Seed Sensation (Nut-Free): Swap almond flour for sunflower seed flour and add 2 tbsp chia seeds or hemp hearts for extra crunch and omega-3s.

Get creative – your taste buds will thank you!

Wyatt’s Whispers: Lessons from the Cookie Chronicles

Oh, these little cookies have seen some kitchen adventures! The first batch I ever made outside that campfire? I got cocky. “I don’t need no stinkin’ parchment!” I declared. Big mistake. Let’s just say I spent more time chiseling sweet potato cement off my baking sheet than eating cookies that day. Lesson learned: parchment is your BFF.

Another time, testing variations, I got overzealous with add-ins. Chocolate chips, pecans, dried blueberries… it was like a kitchen sink cookie. They tasted amazing but spread into one giant, crumbly cookie-puddle! Turns out, the dough needs structure – stick to 1/4-1/3 cup max of add-ins unless you want breakfast granola. The recipe has evolved to be foolproof, but the core magic remains: sweet potato + almond flour + cinnamon = pure, simple, reliable deliciousness. They’ve become my go-to hostess gift, road trip snack, and “oops I forgot to meal prep” lifesaver. I hope they become yours too!

Your Cookie Questions, Answered!

Let’s tackle those common head-scratchers before they happen:

1. “Can I use canned sweet potato?” Absolutely! Just make sure it’s plain, unsweetened, and well-drained. Measure it packed in a measuring cup like you would mashed. Canned pumpkin puree (again, plain!) is also a stellar 1:1 swap and works exactly the same way.
2. “Why are my cookies too wet/crumbly?” Moisture is key! *Too Wet:* Your sweet potato mash might have had extra liquid. Next time, drain it well or pat it dry slightly. For rescue now, add almond flour 1 tbsp at a time until the dough holds together. *Too Dry/Crumbly:* Your almond flour might be extra absorbent or your sweet potato was dry. Next time, ensure your mash is moist. For rescue now, add a tiny splash of water or almond milk (1 tsp at a time!) until it comes together.
3. “Can I freeze these?” You bet! They freeze beautifully. Cool completely, then store in a single layer in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge or zap one in the microwave for 15-20 seconds for a warm treat. Perfect for ultimate meal prep!
4. “How do I make them crispier?” While they’re naturally soft, you can encourage crispness! Bake them for the full 25 minutes (watch closely!), let them cool completely on the wire rack (steam escape = crispier edges), and store them uncovered at room temp for a few hours before transferring to an airtight container. They’ll firm up more!

Nutritional Nibbles (Approximate per Cookie)

Calories: 130 | Net Carbs: 9g | Protein: 3g | Fat: 8g

Remember: Exact values can vary slightly based on sweet potato size, almond flour brand, and add-ins. But hey, it’s real food fuel!