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.

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

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 laid out on a table cloth. Cookies make with oats, chocolate chips and chopped pecans.

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 on a cooking rack made with chocolate chips, oats 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 shake.

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

I hope you love these sweet potato breakfast cookies as much as we do. The fall spices complement the sweet potato perfectly and I love the addition of crunchy pecans and chocolate chips. Enjoy!

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.

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

Sweet Potato Breakfast Cookies

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


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. 


  • 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
  • ¼ cup chopped pecans
  • ¼ cup chocolate chips (dairy-free, if needed)


  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 pecans and chocolate chips.
  5. 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.
  6. Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the 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 and 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 a blender. Can be made up to 4 days in advance.
  • Inspired and adapted from Run Fast Eat Slow.
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Cookies


  • Serving Size: 1 cookie
  • Calories: 149
  • Sugar: 8g
  • Fat: 8g
  • Saturated Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: sweet potato cookies, breakfast cookies, sweet potato breakfast cookies

Looking for more cookie recipes? Check out my holiday cookie recipes, these chia breakfast cookies and these carrot cake breakfast cookies.

This post may include affiliate links. Thank you for your support.

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  1. These are AMAZING! I added in raisins for some extra texture, and subbed coconut sugar for maple syrup. Absolutely delicious!

  2. I made these last night and subbed out whole wheat flour and butter for the almond flour & coconut oil. They were definitely delicious, but a bit dry because I forgot that wheat flour is more absorbent than almond flour. Next time, I’ll probably add an egg or more butter. I also used 1/2 cup of chocolate chips instead of 1/4 cup and 1/4 cup because I really like chocolate. 😝🤷‍♀️😊😊👍

    • Ahh yes, the whole wheat flour definitely would have dried these out a bit. I’m still glad they turned out for you and I so appreciate you coming back to leave a comment + star rating, Deborah. 🙂

  3. Turned out amazing, thanks for the recipe. I made a mix of spices though, felt I needed something like pumpkin spices so I added nutmeg and all spice as well. It cooked pretty fast though, in about 12 minutes, is it because my cookies were much smaller?

    • Hey Yussra! I’m so glad you enjoyed these cookies. If you made yours smaller then yes, they would have cooked faster. And also the cook times are dependent on your oven and yours might be hotter than mine. 🙂

  4. Too dry. My husbands comment was”definitely healthy”. That’s his way of saying he does not like it.

  5. Hello, thank you so much for this amazing recipe. I just finished my first trial, but unfortunately the cookies got burned from the bottom! Although I baked it for less than 25 mins. Is there any reason for this to happen?!

    • Oh no!! So sorry to hear that. Did you change anything about the recipe? And how many cookies did you end up making? If you didn’t change anything or make your cookies smaller, your oven could be hotter than mine, so the cookies cooked faster. You could always set the oven at a lower temp or cook them for only 18-20 minutes and just keep an eye on them.

  6. These were so good. I did some with chocolate chips and some with raisins and I had trouble choosing my favorite!

  7. The cookies are so tasty! The only thing is that they fell apart when they cooled. Trying to figure out what I did wrong or maybe add some binder of some kind.
    Any suggestions?

  8. First review of my second round and they both came out delicious! My first batch had dried cranberries as the add-in and yesterday I went all-in with chocolate chips. Maybe it is the change in weather but chocolate with sweet potato now does sound like a breakfast celebration I can endulge in!

    All the best to you and yours 😋

    • Yayyy!! So glad you enjoyed these cookies, Cat. I’m sure the dried cranberries with the sweet potato was a delicious combo. Thanks so much for coming back to leave a comment and star rating, I so appreciate it! <3

  9. OMG! THANK YOU! We had something similar at the Farmers Market and had been trying to replicate them. My adaptations: I added some cardamom, and instead of pecans and chocolate chips I added a mixture of chopped hazelnuts, chopped almonds, coconut flakes, golden raisins, dried cranberries, and chopped giant raisins (which taste like figs). I then rolled them in sesame seeds before putting them on the cookie sheet. We now have 2 batches in our freezer – and several people asking for your recipe! THANK YOU!!!!!!!!

    • I’m so glad you enjoyed this recipe, Alex! And I’m glad that your substitutions worked out well, the combo sounds delicious! And thank you so much for coming back to comment and leave a star rating. The feedback and ratings are super helpful!

  10. Hey, I’d like to make these for my kids without having to buy special ingredients. I have coconut flour on hand. Do you think I could sub for almond flour?

  11. These cookies are truly incredible! So delicious and forgiving if you want to try and customize. I’ve made them ~10 times and they I’m surprised every time by how good they come out. Thank you!

  12. I cut the maple syrup and coconut oil in half, added a mashed banana (or could have subbed homemade unsweetened applesauce instead), 1/2 cup raisins instead of chips and 1/2 cup chopped walnuts in place of pecans…oh yeah, and I added an egg to hold it all together – came out great!

  13. Dear Brittany,

    I was going to make your chia breakfast cookies (a staple in our household) with my four year old daughter this afternoon and am so thrilled I came across this recipe. We still had some unused sweet potatoes leftover from Thanksgiving so I thought I would give these cookies a try. Our wet ingredients didn’t seem quite wet enough (admittedly I estimated the quantity of sweet potato), so we added 1/3 cup of plain, whole milk yogurt. We then doubled the pecans and substituted 1/2 cup of raisins for the chocolate chips. My daughter said they were the best cookies she’s ever had! The whole family agrees they are fantastic. Thank you so much for another amazing, healthy recipe! Warmest wishes to you and yours this holiday season.


  14. Hi Brittany,
    I can’t rate yet as I haven’t eaten my cookies, they are still baking but just letting you know that you forgot to put the almond flour in the instructions…but I guess it goes in with the other dry ingredients. The raw dough tastes good! Also moistening hands make it easier to mould the cookies 🙂

    Alan j

    • Oh no! Yes, the almond flour goes in with the other dry ingredients. Just added it back in. I’m not sure how it got deleted. Thanks so much for letting me know and I hope you enjoy the cookies.

  15. Do you think you could swap in pumpkin instead of sweet potato? Or should I make your pumpkin cookies? (I like the sound of the oats and almonds in this recipe.)

    • I haven’t tried it with pumpkin so I’m not sure but I have a feeling that you’d want to use less pumpkin because it has more liquid than sweet potato. And the sweet potato helps bind the cookies (since they don’t have an egg). One thing that would probable work is using roasted and mashed kabocha squash instead of the sweet potato since it has a similar texture. Let me know if you try to experiment, but my pumpkin cookies are really good too so you can’t go wrong with those.

      • I had the same question. I am canning up our halloween/thanksgiving pumpkins and want new ways to use it up. i plan on draining it very well first but will keep the moisture level/binding action in mind when I mix these up!

  16. Curious if you tested it with any other flours besides almond? Would love to make these to send with my kiddos to school in their lunches but nuts aren’t allowed.

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