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A close-up shot of a stack of pumpkin oatmeal cookies on a small white plate, with oats and seeds scattered around.

Cinnamon Sweet Potato Breakfast Cookies

Soft, wholesome breakfast cookies made with sweet potato, oats, warm spices, and natural sweetness. Perfect for a healthy grab-and-go breakfast or snack.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 10 cookies
Course: Breakfast
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup mashed cooked sweet potato
  • 1 1/2 cups rolled oats
  • 1/3 cup almond butter or peanut butter
  • 1/4 cup maple syrup or honey
  • 1 large egg
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup raisins or chopped dates
  • 1/4 cup chopped walnuts or pecans

Equipment

  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix the mashed sweet potato, nut butter, maple syrup, egg, and vanilla until smooth.
  3. Add the oats, cinnamon, nutmeg, baking powder, and salt. Stir until a thick dough forms.
  4. Fold in the raisins and chopped nuts until evenly distributed.
  5. Scoop about 2 tablespoons of dough per cookie onto the baking sheet and gently flatten.
  6. Bake for 18–22 minutes until set and lightly golden around the edges.
  7. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

These cookies are naturally sweetened and perfect for meal prep. They freeze well and can be reheated briefly before serving.