A warm, spicy scent filled my kitchen as I pulled my latest creation out of the oven: Cinnamon Sweet Potato Breakfast Cookies. These delightful cookies are the perfect solution for those rushed mornings when you crave something nourishing yet indulgent. Made with just three ingredients, they’re not only gluten-free and vegan, but also a quick prep option that will make your life easier. Whether you’re looking for a healthy snack that satisfies your sweet tooth or an on-the-go breakfast that fuels your day, these cookies fit the bill perfectly. The balance of sweet potato and cinnamon creates a comforting treat that feels just like home. Ready to see how these easy-to-make cookies can bring a little joy to your mornings?
Why will you love these cookies?
Irresistible flavor: The warm, sweet notes of cinnamon blend beautifully with the natural sweetness of the sweet potato, making each bite a delightful experience.
Quick and Easy: With just three simple ingredients, you’ll whip these cookies up in no time, perfect for busy mornings or a last-minute snack.
Healthy Anytime Snack: Guilt-free and packed with vitamins, these gluten-free, vegan cookies are a wholesome treat that the whole family can enjoy.
Versatile: Feel free to mix in your favorite nuts or a handful of dark chocolate chips for an extra layer of indulgence. For more scrumptious ideas, check out these Cheesy Mashed Potato snacks.
Crowd-Pleaser: Bake a batch for gatherings, and watch them disappear. They’re a hit at brunch, parties, or even as a pick-me-up during the day!
Cinnamon Sweet Potato Breakfast Cookies Ingredients
• Note: Gather these simple ingredients for a delightful and healthy treat.
For the Cookies
- Cooked Sweet Potato – Provides natural sweetness and moisture; can be boiled, steamed, or baked before use.
- Almond Flour – Serves as the gluten-free flour base; feel free to substitute with other gluten-free flours like oat or coconut flour.
- Cinnamon – Adds warmth and flavor, enhancing the cookie’s sweetness; for a twist, consider nutmeg or pumpkin spice.
Step‑by‑Step Instructions for Cinnamon Sweet Potato Breakfast Cookies
Step 1: Prepare Sweet Potatoes
Begin by cooking the sweet potatoes until they are fork-tender, which usually takes about 20-30 minutes if boiling or steaming. If you opt to bake them, place your sweet potatoes in a preheated 400°F (200°C) oven for approximately 45-60 minutes. Once cooked, let them cool briefly before peeling the skins away to reveal the moist, sweet flesh perfect for your Cinnamon Sweet Potato Breakfast Cookies.
Step 2: Preheat the Oven
While your sweet potatoes cool, take this time to preheat your oven to 350°F (175°C). Preheating is essential for ensuring your cookies bake evenly and achieve that delightful texture, so don’t skip this step. Line a baking pan with parchment paper, which will prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix Ingredients
In a large mixing bowl, combine your cooked and mashed sweet potato with almond flour and a generous sprinkle of cinnamon. Stir well until the mixture forms a cohesive dough. You want a sticky but holding consistency that easily forms into balls for your Cinnamon Sweet Potato Breakfast Cookies. If you prefer a smoother texture, consider using a hand-held electric mixer on a low setting for convenient blending.
Step 4: Shape the Dough
Once your cookie dough is ready, use your hands to divide the mixture into 12 equal portions. Roll each piece into a ball, ensuring they’re compact and uniform in size. Next, place the dough balls onto the lined baking pan, leaving a little space between them, as they will spread slightly while baking. Flatten the balls with the palms of your hands or gently press down with a fork for that classic cookie shape.
Step 5: Bake to Perfection
Place the baking pan in your preheated oven and bake the cookies for 12-15 minutes. You’re looking for them to be set around the edges while still slightly soft in the center. The scent of cinnamon will fill your kitchen, signaling that your Cinnamon Sweet Potato Breakfast Cookies are almost ready.
Step 6: Cool and Enjoy
Once baked to golden perfection, remove the tray from the oven and allow your cookies to cool on the pan for a few minutes before transferring them to a wire rack. This cooling process is crucial for achieving the ideal texture, as they will firm up as they cool. After 10-15 minutes on the rack, they’re ready to be enjoyed with a warm beverage or as a delightful snack throughout the day.
How to Store and Freeze Cinnamon Sweet Potato Breakfast Cookies
Room Temperature: Keep cooled cookies in an airtight container at room temperature for up to 5 days to maintain their delightful softness.
Fridge: For longer freshness, refrigerate the cookies in an airtight container for up to 1 week. They will stay moist and delicious!
Freezer: Feel free to freeze any leftovers! You can store these cookies in a sealed freezer bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.
Reheating: For the best flavor and texture, warm frozen cookies in the oven at 350°F (175°C) for a few minutes before serving. Enjoy your Cinnamon Sweet Potato Breakfast Cookies like they’re freshly baked!
Make Ahead Options
These Cinnamon Sweet Potato Breakfast Cookies are perfect for those busy mornings when time is tight! You can prepare the cookie dough up to 24 hours in advance; simply mix the cooked sweet potato, almond flour, and cinnamon as directed, then cover the bowl with plastic wrap and refrigerate. To maintain the cookies’ delightful flavor and texture, avoid adding any extra moisture, and let the dough come to room temperature before shaping and baking. When you’re ready to enjoy, just scoop, shape, and bake as usual. With this make-ahead option, you’ll have fresh, warm cookies with minimal effort, ready to delight your family or fuel your day!
What to Serve with Cinnamon Sweet Potato Breakfast Cookies?
Indulge in the warm, comforting experience of creating the perfect accompaniment to these delightful cookies.
- Creamy Almond Milk: This smooth, nutty beverage brings out the sweetness of the cookies while providing a nourishing drink option.
- Fresh Fruit Medley: Juicy berries and sliced oranges offer a burst of freshness, balancing the spiced sweetness of the cookies perfectly.
- Nutty Granola: A sprinkle of crunchy granola adds satisfying texture and can enhance your breakfast with extra fiber and flavor.
- Chai Tea: The aromatic spices in chai complement the cinnamon in the cookies, creating a harmonious and relaxing flavor combination.
- Vegan Yogurt with Honey: A dollop of plant-based yogurt drizzled with honey provides creaminess and rich flavor that pairs beautifully with the cookies.
- Coconut Whipped Cream: Light and airy, a scoop of whipped coconut cream offers a dreamy, indulgent topping that elevates your treat to dessert status.
Expert Tips for Cinnamon Sweet Potato Breakfast Cookies
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Cook Thoroughly: Make sure your sweet potatoes are completely tender before mashing; undercooked potatoes will result in an inconsistent texture.
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Cool Time: Let the sweet potatoes cool adequately to avoid making the dough too warm, which can impact the cookie’s structure.
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Parchment Paper: Don’t skip the parchment paper! It ensures easy removal and prevents your cookies from sticking to the baking pan.
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Adjust Consistency: If your dough is too wet after mixing, gradually add more almond flour. The right dough consistency is crucial for perfect Cinnamon Sweet Potato Breakfast Cookies.
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Mixing Method: For a lighter texture, mix on low with a hand mixer, but don’t over-mix. You want some chunky bits of sweet potato for added texture!
Cinnamon Sweet Potato Breakfast Cookies Variations
Feel inspired to make these cookies your own with a few simple twists and swaps!
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Gluten-Free Flour: Substitute almond flour with oat or coconut flour for a different texture and flavor.
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Nutty Crunch: Add chopped walnuts or pecans to the dough for delightful bites of crunch and added nutrition.
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Chocolate Boost: Mix in dark chocolate or cacao nibs for a sweet, rich contrast to the sweet potato base.
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Spice it Up: Try adding a pinch of nutmeg or pumpkin spice to deepen the warmth and flavors of the cookies.
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Extract Elixir: Infuse your cookie dough with a splash of vanilla extract for a fragrant aroma and sweetness that elevates the whole experience.
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Fruity Twist: Incorporate mashed banana alongside the sweet potato for an even sweeter treat packed with extra flavor!
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Savory Option: For a unique take, mix in some herbs like rosemary or thyme to create an unexpected but delightful sweet-savory cookie.
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Storage Notes: If you’re looking for easy treats to grab and go, consider making a batch of Maple Sweet Potato to add variety to your snacking!
Cinnamon Sweet Potato Breakfast Cookies Recipe FAQs
What type of sweet potatoes should I use for this recipe?
I recommend using orange-fleshed sweet potatoes for their natural sweetness and moisture. Look for firm potatoes without dark spots or blemishes. You can also use various preparations such as boiling, steaming, or baking, depending on your preference.
How should I store leftover cookies?
To keep your Cinnamon Sweet Potato Breakfast Cookies fresh, store cooled cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, they can be refrigerated for up to a week without losing their delightful moisture.
Can I freeze these cookies? How do I do it?
Absolutely! To freeze your Cinnamon Sweet Potato Breakfast Cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Once they’re frozen, transfer them to a sealed freezer bag or airtight container and store for up to 3 months. To enjoy, just thaw at room temperature or reheat in the oven at 350°F (175°C) for a few minutes.
What if my cookie dough is too wet?
If you find that your dough is a bit too wet, don’t worry! Simply add more almond flour gradually—about 1 tablespoon at a time—until you achieve a consistency that holds its shape well. It should be sticky but not runny, allowing you to easily form balls before baking.
Are these cookies suitable for people with nut allergies?
While the original recipe uses almond flour, you can easily make substitutions for those with nut allergies! Consider using oat flour or coconut flour, both of which are gluten-free options that will work well in these cookies. Just be aware that texture may vary slightly with these alternatives, but they will still be delicious!
Can I add other ingredients or variations to the cookies?
Yes! Feel free to get creative with your Cinnamon Sweet Potato Breakfast Cookies. You can mix in chopped nuts for a satisfying crunch, or add dark chocolate chips for a sweet treat. Spice enthusiasts can also experiment with flavors like nutmeg or pumpkin spice to change things up while maintaining that warm, delicious character!
Cinnamon Sweet Potato Breakfast Cookies: Healthy & Delicious Treats
Ingredients
Equipment
Method
- Begin by cooking the sweet potatoes until fork-tender, about 20-30 minutes if boiling or steaming, or 45-60 minutes if baking at 400°F (200°C). Let cool before peeling.
- Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper to prevent sticking.
- In a mixing bowl, combine the cooked and mashed sweet potato with almond flour and a sprinkle of cinnamon. Stir until a cohesive dough forms.
- Divide the dough into 12 portions, rolling each into a ball. Place on the baking pan with space between them and flatten slightly.
- Bake the cookies for 12-15 minutes until set around the edges and slightly soft in the center.
- Allow cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
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