Go Back
+ servings
A stack of healthy sweet potato breakfast cookies made with oats, chocolate chips, and pecans.
Print Recipe
4.28 from 83 votes

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. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Cookies
Keyword: sweet potato breakfast cookies
Servings: 16



  • 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.




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