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Cinnamon Sweet Potato Breakfast Cookies

Cinnamon sweet potato breakfast cookies bake into soft, oat-filled cookies with lightly browned edges and a tender center. Mashed sweet potato, almond butter, maple syrup, and raisins make these an easy make-ahead breakfast treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting and cooling 15 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sweet potato cooked, mashed, cooled
  • 0.33 cup almond butter creamy
  • 0.25 cup maple syrup pure
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 cups old-fashioned rolled oats
  • 0.5 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.33 cup raisins

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. In a large bowl, stir together the mashed sweet potato, almond butter, maple syrup, egg, and vanilla until smooth.
  4. Add the oats, flour, cinnamon, baking powder, salt, and raisins, and stir until evenly combined.
  5. Let the mixture rest for 5 minutes.
  6. Scoop 12 portions, about 1/4 cup each, onto the prepared baking sheet, spacing them apart.
  7. Flatten each portion to about 1/2 inch thick.
  8. Bake for 18–22 minutes, until the edges are lightly browned and the centers are set.
  9. Cool the cookies on the baking sheet for 10 minutes.
  10. Transfer them to a wire rack to cool completely.

Notes

For tender cookies, avoid overmixing once you add the oats and flour. Store in an airtight container in the refrigerator for up to 4 days; freezer-friendly for up to 3 months. For a gluten-free variation, use certified gluten-free oats and a 1:1 gluten-free flour blend.