Blueberry Sweet Potato Breakfast Cookies

Cookies for breakfast…what could be better?! I love making these blueberry sweet potato breakfast cookies when I meal prep on weekends to have healthy breakfasts and snacks ready to enjoy throughout the week. Vegan + gluten-free.


Blueberry Sweet Potato Breakfast Cookies

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16


Healthy blueberry studded sweet potato breakfast cookies that are perfect for meal prep! 


  • 2 cups rolled oats (gluten-free, if needed)
  • 1 cup almond flour
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground ginger
  • 1 cup mashed baked sweet potato
  • ⅓ cup honey or maple syrup
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla
  • ½ cup frozen blueberries


  1. Preheat the oven to 350°F.
  2. Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour.
  3. In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Whisk to blend.
  4. In a medium bowl, add mashed sweet potato, maple syrup, coconut oil and vanilla. Pour the liquid mixture into the flour mixture and stir until just combined. Gently stir in blueberries.
  5. Use a ¼-cup to scoop dough onto a baking sheet lined with parchment or baking stone. Use your hands to form the dough into a round, flat cookie shape and make sure the blueberries are situated on top of the cookie.
  6. Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.
  7. Keep leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.


  • For the baked sweet potato, wash your sweet potato, use a fork to poke several holes in the sweet potato. Place on a baking sheet and bake at 400°F for 45 minutes. Cool, remove skin, and mash with a fork or puree in blender. Can be made up to 4 days in advance.
  • Inspired and adapted from Run Fast Eat Slow.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 cookie
  • Calories: 116
  • Sugar: 5g
  • Sodium: 76mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: sweet potato breakfast cookies

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  1. Hi, any suggestions to replace the almond flour, was thinking coconut flour? We have a food allergy in the house and need to substitute.

    • Hey Michelle, I wouldn’t use coconut flour as it soaks up way more liquid than other flours so it can’t be subbed 1:1. I haven’t tested another flour, so I’m not 100% sure it’ll turn out the same. My first thought would be to try all-purpose flour though. Let me know if you end up making these and how they turn out for you. 🙂

  2. These are LIFE-CHANGING! I’ve made other recipes from this site and really enjoyed them but this one…. well, suffice it to say I had to stop mid bite and write this because I was so blown away. Thank you so much for sharing this!! Now pardon me as I hide these from my family…

  3. I’m about to make this (sans coconut oil), but it doesn’t say to add the almond flour so I’m going to assume it’s with the oats. Here I go!

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