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.

WATCH HOW TO MAKE SWEET POTATO BREAKFAST COOKIES:

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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Sweet Potato Breakfast Cookies


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 1x

Description

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. 


Scale

Ingredients

  • 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)

Instructions

  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.

Notes

  • 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

Nutrition

  • 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.

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    13 comments
  1. 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!

  2. 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!

  3. 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.

    Sincerely,
    Sarah

  4. 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 🙂

    cheers
    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.

  5. 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!

  6. 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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