Sweet Potato Breakfast Cookies

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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. 

If you know me, you know that I’m all about making healthy cookies and fully support the idea that cookies can be healthy enough to have for breakfast. I’ve shared everything from oatmeal raisin protein cookies to chia cookies and now these sweet potato breakfast cookies!

These cookies are free of processed sugar and flour, vegan, gluten-free, portable and healthy enough to eat for breakfast. Now that’s my kind of cookie!

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

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, 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.

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.

Ingredients measured out in bowls to make sweet potato breakfast cookies: oats, sweet potato, almond flour, oat flour, maple syrup, coconut oil, baking powder, cinnamon, ginger, vanilla, pecans and chocolate chips.

Here’s What You Need

  • rolled oats – we’re using half of the rolled oats to make homemade oat flour and half mixed in as is. Oats are naturally gluten-free, but often cross contaminated so make sure to use gluten-free oats if you have a gluten intolerance. I like using Bob’s Red Mill gluten-free rolled oats.
  • almond flour – to keep this recipe gluten-free we’re using almond flour. Use finely ground almond flour instead of almond meal.
  • baking powder – helps the cookies rise.
  • mashed sweet potato – the mashed sweet potato helps to bind the cookies together and replaces any eggs you’d normally find in cookies. I like meal prepping a baked sweet potato and then mashing up 1 cup for this recipe, but store-bought sweet potato works as well. Just make sure you pick up a can with sweet potato as the only ingredient! You can also make sweet potato puree.
  • maple syrup – I prefer maple syrup, but if you don’t need these cookies to be vegan you can use honey. Both are great natural sweeteners.
  • coconut oil – a healthy fat that helps bind the wet and dry ingredients together.
  • vanilla extract – a flavor enhancer.
  • pecans – the perfect nut pairing for this recipe! You can swap for a different nut of choice, dried fruit or skip all together if you’d like.
  • chocolate chips – I like to use Lily’s dark chocolate baking chips to keep these low-sugar and vegan.
  • spices – ground cinnamon, ground ginger and sea salt.
tip! 
To save time on processing half of the oats into oat flour you can easily use 1 cup of store-bought oat flour instead. 
Collage of four photos showing the steps on how to make sweet potato breakfast cookie dough: first mixing the dry ingredients, then the wet ingredients, then combining both and mixing together.

How to Make Sweet Potato Breakfast Cookies

Process oats add 1 cup of oats to a blender or food processor and process until the texture is similar to oat flour.

Mix dry ingredients in a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Whisk to blend.

Mix wet ingredients in a medium bowl add mashed sweet potato, maple syrup, coconut oil and vanilla.

Combine pour the liquid mixture into the flour mixture and stir until just combined. Gently stir in pecans and chocolate chips.

Scoop 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 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.

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

Mix-In Variations

I like the combination of pecans and chocolate chips paired with the sweet potato. It’s seriously SO good! That said, the mix-ins in this recipe can be totally customized. Here are some ideas:

  • dried fruit – these sweet potato breakfast cookies would be delicious with dried cranberries or even dried blueberries.
  • fresh or frozen fruit – want to try adding in some fresh or frozen fruit? Try my blueberry sweet potato breakfast cookies instead!
  • coconut flakes – unsweetened coconut flakes would make for an awesome addition. If you want to add toasted coconut you can either buy pre-toasted or toast unsweetened flakes in the oven by spreading them on a baking sheet and baking at 325ºF for 5-10 minutes. Watch closely so they don’t burn!
  • nuts/seeds – I like the flavor pairing of pecans and sweet potato, but feel free to swap them out for your favorite nut or seed of choice.
Healthy sweet potato breakfast cookies on a table, make with oats, pecans, and chocolate chips.

What to Pair These Cookies With

As mentioned, these cookies are an awesome on-the-go, portable breakfast option, but if you’re looking to get a bit more protein at breakfast here are some pairing suggestions:

  • Hard boiled eggs: I will typically eat 1 or 2 hard boiled eggs with a breakfast cookie.
  • Protein shake: a protein shake is a great option when it comes to amping up the protein in your breakfast. I have a few different protein shake flavor variations you can check out.
  • Egg dish: serve these cookies with these egg white bites or baked egg muffins for another quick, easy and portable breakfast option.
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. Make sure you allow them to cool completely before storing.

More Sweet Potato Recipes

Sweet Potato Breakfast Cookies

4 from 48 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
Total Time 40 minutes
Servings 16

Ingredients

  • 2 cups old fashioned rolled oats
  • 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 maple syrup or honey
  • cup melted coconut oil
  • 1 teaspoon vanilla
  • ¼ cup chopped pecans
  • ¼ cup chocolate chips, dairy-free, if needed

Instructions
 

  • 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 oat flour.
    Food processor with blended oats that are now oat flour.
  • In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Whisk to blend.
    A bowl with oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger ready to be whisked together.
  • In a medium bowl, add mashed sweet potato, maple syrup, coconut oil and vanilla.
    A bowl of mashed sweet potato purée.
  • Pour the liquid mixture into the flour mixture and stir until just combined. Gently stir in pecans and chocolate chips.
    Overhead shot of sweet potato breakfast cookie mixture combined.
  • 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, in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Video

Notes

Nutrition

Serving: 1cookie Calories: 129kcal Carbohydrates: 14g Protein: 2g Fat: 8g Saturated Fat: 4g Polyunsaturated Fat: 1g Cholesterol: 1mg Sodium: 102mg Potassium: 55mg Fiber: 2g Sugar: 5g
Course: Breakfast
Cuisine: Cookies
Keyword: sweet potato breakfast cookies

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    62 comments
    1. Allison C
      November 22, 2021 AT 11:50 am

      3 stars
      I little dry for me, but the flavor is there. I added some craisins to half my recipe and can’t wait to try those as well.

      I’ll did these with maple syrup and next run will alternate to honey.

      1. Brittany Mullins
        November 22, 2021 AT 6:28 pm

        Sorry to hear that these cookies were a little dry for you, Allison. Did you change anything about the recipe?

    2. Jen
      November 13, 2021 AT 7:11 pm

      Hi. We have nut allergies. Is it possible to sub white flour for the almond flour?

      1. Brittany Mullins
        November 15, 2021 AT 3:40 pm

        I haven’t tried this recipe with white flour, but I bet it’d work just fine! Let me know if you try it and how the cookies turn out.

    3. Kathy O’Halloran
      November 4, 2021 AT 10:50 pm

      Hi are these crunchy or soft please as I prefer crunchy cookies? Thanks

      1. Brittany Mullins
        November 5, 2021 AT 12:16 pm

        These are on the softer side!

    4. Thomas
      September 22, 2021 AT 8:19 am

      5 stars
      so nice

      1. Brittany Mullins
        September 22, 2021 AT 12:26 pm

        Thanks, Thomas!

    5. Erica
      September 19, 2021 AT 6:26 pm

      5 stars
      These are so perfect!! I subbed pumpkin for sweet potato because I had some to use up and they’re absolutely delish! I can’t wait to try them again with sweet potato.

      1. Brittany Mullins
        September 20, 2021 AT 1:43 pm

        So happy to hear these cookies were a hit even with the substitution! Thanks for the review, Erica. It means so much to me!

Parchment paper lined with protein balls.

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