Name: Sweet Potato Breakfast Cookies
Prep time: 10 min
Cook time: PT-489054H45M42S
Total time: PT-489054H45M42S
Cuisine: American
Ingredients: 1 cup mashed cooked sweet potato (cooled); 1½ cups rolled oats; ½ cup almond flour (or oat flour); 2 tablespoons maple syrup or honey; 1 egg (or 1 flax egg for vegan option); 1 teaspoon ground cinnamon; ½ teaspoon baking soda (or baking powder); ¼ teaspoon salt; 1 teaspoon vanilla extract; Optional: ¼ cup raisins, chopped nuts, or mini chocolate chips

Jump to Recipe·Leave a Review

Soft, chewy, and naturally sweetened, these sweet potato breakfast cookies are made with wholesome ingredients like oats, almond flour, and warm spices. I love keeping a batch on hand for those busy mornings when I need something quick, satisfying, and full of nutrients. Whether eaten fresh or from the freezer, they’re perfect for a healthy grab-and-go breakfast or a midday snack. Sweet Potato Breakfast Cookies

Why You’ll Love This Recipe

I love how easy and versatile these cookies are. They come together quickly, use just one bowl, and are customizable with whatever mix-ins I’m craving—like raisins, nuts, or mini chocolate chips. The sweet potato adds natural moisture and sweetness, making them soft and chewy without needing a ton of added sugar. Plus, they’re naturally gluten-free, and can easily be made vegan too.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup mashed cooked sweet potato (cooled)
1½ cups rolled oats
½ cup almond flour (or oat flour)
2 tablespoons maple syrup or honey
1 egg (or 1 flax egg for vegan option)
1 teaspoon ground cinnamon
½ teaspoon baking soda (or baking powder)
¼ teaspoon salt
1 teaspoon vanilla extract
Optional: ¼ cup raisins, chopped nuts, or mini chocolate chips

directions

I preheat my oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a bowl, I mix the mashed sweet potato, egg (or flax egg), maple syrup, and vanilla until smooth.
I stir in the oats, almond flour, cinnamon, baking soda, and salt until everything is well combined.
I fold in any optional add-ins like raisins, nuts, or chocolate chips.
Using about 1 tablespoon of dough per cookie, I scoop and gently flatten them onto the prepared baking sheet.
I bake for 12–14 minutes, just until the cookies are set and slightly golden on the bottom.
After baking, I let the cookies cool completely on a wire rack before storing.

Servings and timing

This recipe makes about 12 cookies.
Prep Time: 10 minutes
Cook Time: 12–14 minutes
Total Time: approximately 24 minutes
Serving Size: 1 cookie
Calories per cookie: approx. 100–120 kcal

Variations

Sometimes I like to switch things up by using oat flour instead of almond flour for a nuttier texture. For added protein, I’ll toss in a tablespoon of chia seeds. If I want a sweeter version, I’ll go with chocolate chips, but when I’m looking for something more wholesome, I use chopped walnuts and raisins. It’s also easy to turn these into nut-free cookies by using sunflower seed butter or just leaving the nuts out entirely.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 2 days. If I want them to last longer, I keep them in the fridge for up to 5 days. For long-term storage, I freeze them—just make sure they’re fully cooled first. They freeze well for up to 2 months. I reheat them in the microwave for 10–15 seconds or let them thaw at room temperature when I’m ready to eat.

FAQs

How do I make these cookies vegan?

I substitute the egg with a flax egg by mixing 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and letting it sit for 5 minutes.

Can I use canned sweet potato?

Yes, I use canned sweet potato in a pinch—just make sure it’s pure sweet potato and not a sweetened version or pie filling.

Are these cookies gluten-free?

They can be! I make sure to use certified gluten-free oats and either almond flour or gluten-free oat flour.

Can I double the recipe?

Absolutely. I double all the ingredients and bake in batches. These freeze really well, so making extras is always a smart move.

What’s the best way to mash the sweet potato?

I find that using a fork or potato masher works great once the sweet potato is cooked and cooled. For a super smooth texture, I sometimes use a food processor.

Conclusion

These sweet potato breakfast cookies are one of my favorite make-ahead breakfast options. They’re easy, nourishing, and totally customizable. Whether I’m looking for a post-workout bite or something to pack for the day, these soft cookies never disappoint.