Can I make these breakfast cookies vegan?

Absolutely. Simply swap the egg for a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and rested for 5 minutes). The texture stays soft and chewy, and the flavor remains deliciously warm and spiced.

Do I need to cook the sweet potato first?

Yes. For the best texture and sweetness, use fully cooked and mashed sweet potato that’s cooled before mixing. Roasted or steamed works great, just avoid anything overly watery like boiled.

Can I use quick oats instead of rolled oats?

Yes, but the texture will be a bit softer. Rolled oats give the cookies more bite and structure, while quick oats create a slightly more cake-like cookie.

Are these cookies freezer-friendly?

Very. Store them in a freezer-safe bag for up to 2 months. Reheat in the microwave for 10–15 seconds or let thaw overnight for a quick grab-and-go snack or breakfast.

Cinnamon Sweet Potato Breakfast Cookies - Ready in 20 minutes

Name: Cinnamon Sweet Potato Breakfast Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
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 flax egg for vegan option); 1 teaspoon cinnamon; ½ teaspoon baking soda; ¼ teaspoon salt; 1 teaspoon vanilla extract; Optional: ¼ cup raisins, chopped nuts, or mini chocolate chips

Description

Soft, chewy cinnamon sweet potato breakfast cookies made with oats, almond flour, and natural sweeteners. A perfect healthy, grab-and-go breakfast or snack.

Ingredients

Scale

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 flax egg for vegan option)

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

1 teaspoon vanilla extract

Optional: ¼ cup raisins, chopped nuts, or mini chocolate chips

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, mix mashed sweet potato, egg, maple syrup, and vanilla.

3. Add oats, almond flour, cinnamon, baking soda, and salt. Stir until combined.

4. Fold in raisins, nuts, or chocolate chips if using.

5. Scoop dough onto the baking sheet and gently flatten each ball.

6. Bake for 12–14 minutes until lightly golden and set.

7. Cool completely on a wire rack before storing.

Notes

To make it vegan, use a flax egg.

These cookies freeze well for up to 2 months.

Enjoy with yogurt, coffee, or fresh fruit for a balanced breakfast.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 5g
Sodium: 95mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg