Chocolate Pecan Sweet Potato Breakfast Cookies


Cookies for breakfast?! Sign me up! These sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. 

As I sat down to write this blog, I thought about my mom and what she might think about me encouraging cookies for breakfast. But then I think back to my childhood and laugh about what I grew up eating for breakfast. I know I’m not alone in this! Sugary cereals that were promoted as breakfast food instead of occasional desserts, oatmeal packets that probably contained as much sugar as the cereal, granola bars that were also packed with sugar . . . the list could go on, and yes I am cringing.

A stack of healthy sweet potato breakfast cookies make with oats, chocolate chips, and pecans.

These days my breakfast looks drastically different compared to when I was a kid, and I have to attribute a large part of that change to my education around food. I’ve learned so much about nutrition and health through my health coach training, and I’ve learned a lot about my individual body over the years. I now know what works best for my body and the key components to a healthy breakfast that will make me feel satisfied and keep me feeling full until lunchtime rolls around.

Healthy sweet potato breakfast cookies on a table, make with oats, pecans, and chocolate chips.

What Consists of a Healthy Breakfast?

Let’s break down what a healthy breakfast is, shall we? In my mind, I build it very similarly to lunch and dinner meals: healthy fats, fiber, and lean protein. Some days breakfast looks vastly different from lunch and dinner (ahem, like when I eat cookies) but other days, like when I enjoy a breakfast salad, the meals all look very similar.

I like to include healthy fats in my diet in a variety of ways: nuts, oils, avocado, and fatty fish are my favorites! I love getting fiber in my diet through vegetables (shout out to #saladeveryday!) but for breakfast, I’ll often rely on oats or nuts for fiber. My protein looks different in almost every meal – some of my favorites ways to incorporate protein into meals are tempeh, eggs, chicken, nuts and protein powder.

Healthy sweet potato breakfast cookies laid out on a table cloth. Cookies make with oats, chocolate chips and chopped pecans.

Now if we look at this cookie recipe, and specifically at the ingredients, we can see that they check all of the boxes for a healthy meal.

Healthy fats? Check! Thanks to the coconut oil. Fiber? Check! Thanks to the sweet potato and oats. Protein? Yep! Thank you, nuts. However, I usually like to get a bit more protein at breakfast so I’d likely pair these cookies with some sort of protein for breakfast — maybe a hardboiled egg or a protein smoothie.

Healthy sweet potato breakfast cookies on a cooking rack made with chocolate chips, oats and chopped pecans.

Ingredients Needed

  • rolled oats – make sure to use gluten-free oats if you have a gluten intolerance.
  • almond flour
  • baking powder 
  • mashed baked sweet potato 
  • maple syrup – if you don’t need these cookies to be vegan you can use honey. 
  • coconut oil 
  • vanilla
  • pecans 
  • chocolate chips – I like to use Lily’s dark chocolate baking chips to keep these low-sugar and vegan.
  • spices: ground cinnamonground ginger and sea salt
Healthy sweet potato breakfast cookies on a cooking rack made with chocolate chips, oats and chopped pecans.

How to Store Sweet Potato Breakfast Cookies:

I prefer to store these cookies in an airtight container in the refrigerator. They’ll keep for about 5 days in the fridge, 2-3 days stored at room temp or up to 3 months in the freezer. 

Love Sweet Potato? Try These Recipes:

If you make these sweet potato breakfast cookies, be sure to leave a comment and star rating letting me know how they turned out. Your feedback is so helpful for the EBF team and other readers who are thinking about trying the recipe.

Sweet Potato Breakfast Cookies

5 from 21 votes
Cookies for breakfast? Sign me up! These sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. 
A stack of healthy sweet potato breakfast cookies made with oats, chocolate chips, and pecans.
Prep Time 10 minutes
Cook Time 30 minutes
Servings 16


  • 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
  • cup honey or maple syrup
  • cup melted coconut oil
  • 1 teaspoon vanilla
  • ¼ cup chopped pecans
  • ¼ cup chocolate chips, dairy-free, if needed


  • Preheat the oven to 350°F.
  • Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour.
  • In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Whisk to blend.
  • 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 pecans and chocolate chips.
  • Use a large cookie scoop to scoop dough onto a baking sheet lined with parchment or a baking stone. Use your hands to form the dough into a round, flat cookie shape. Add a few chocolate chips on top if you'd like.
  • Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Cool the cookies on the baking sheet for 10 minutes, then carefully transfer the cookies to the rack to cool completely.
  • Keep leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.



Serving: 1cookie Calories: 149kcal Carbohydrates: 18g Protein: 2g Fat: 8g Saturated Fat: 5g Fiber: 2g Sugar: 8g
Course: Breakfast
Cuisine: Cookies
Keyword: breakfast cookies, sweet potato breakfast cookies, sweet potato cookies


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Recipe Rating

    1. Monica Modha
      May 17, 2021 AT 4:14 pm

      5 stars
      These are super delicious and just ate 2 while waiting for them to cook! I didn’t press down on the cookies after scooping with the ice cream scooper so mine were more domed shaped, but still very good! Will definitely try them again. Ohhh, didn’t have ground ginger so I used a teaspoon of fresh grated ginger 👍

      1. Brittany Mullins
        May 18, 2021 AT 3:15 pm

        I’m so glad these cookies were a hit, Monica! Thanks for the review. I really appreciate it!

    2. Georgina Collins
      April 30, 2021 AT 11:24 am

      5 stars
      These are so scrumptious. I should have left a comment long ago. I keep making them again and again. Thank you for this recipe.

      1. Brittany Mullins
        April 30, 2021 AT 11:49 am

        Woo!! This makes me so happy to hear, Georgina! Thank you so much for the review. I really appreciate it!

    3. Maddie
      January 23, 2021 AT 9:31 am

      5 stars
      Everyone at work loved these cookies. They were all gone by lunch time. Thank you for your recipe

      1. Brittany Mullins
        January 24, 2021 AT 8:31 pm

        So glad these cookies were a hit! Thanks for the review, Maddie. I so appreciate it. 🙂

    4. Alyssa
      January 5, 2021 AT 3:56 pm

      These look delicious! Do you think it would be ok to freeze these?

      1. Brittany Mullins
        January 5, 2021 AT 4:44 pm

        Hi Alyssa! Totally, I’ve put them in the freezer before! They should last 1-3 months in the freezer.

    5. Jennifer B.
      November 30, 2020 AT 9:07 pm

      5 stars
      These breakfast cookies saved me today! So delicious & satisfying. I’m absolutely loving this flavor combo & the house smells amazing, Thank you, Brittany!!!

      1. Brittany Mullins
        November 30, 2020 AT 11:36 pm

        So glad you loved these cookies, Jennifer! Thanks for making them and for coming back to leave a comment + star rating. As always, I appreciate you. <3

Parchment paper lined with protein balls.


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