Cinnamon Sweet Potato Break Cookies

The aroma of warm cinnamon and sweet potatoes wafting through your kitchen as these Cinnamon Sweet Potato Bread Cookies bake is simply irresistible. These soft, chewy cookies combine the comforting flavors of sweet potato bread with the convenient, grab-and-go format of cookies. They strike the perfect balance between wholesome and indulgent, making them ideal for breakfast, snacks, or dessert. You’ll learn how to transform humble sweet potatoes into delicious, nutritious cookies that will quickly become a family favorite in your home.

Why You’ll Love This Recipe

These Cinnamon Sweet Potato Bread Cookies are about to become your new favorite treat for several compelling reasons. First, they deliver an incredible textural experience – slightly crisp on the outside while remaining tender and moist on the inside, similar to a piece of sweet potato bread but in convenient cookie form. The natural sweetness of sweet potatoes pairs perfectly with warm cinnamon and nutmeg, creating a flavor profile that’s both comforting and sophisticated.

What makes these cookies truly special is their versatility. They’re wholesome enough for breakfast alongside your morning coffee, satisfying as an afternoon snack, and indulgent enough for dessert. Made with nutrient-rich sweet potatoes and whole grain oats, they offer more nutritional benefits than typical cookies without sacrificing taste.

They’re also incredibly forgiving for bakers of all skill levels. The dough comes together quickly with minimal equipment, and the cookies maintain their shape beautifully during baking. Whether you’re an experienced baker or just starting out, these sweet potato cookies deliver consistent, delicious results every time.

Ingredients for Cinnamon Sweet Potato Bread Cookies

These ingredients create the perfect balance of wholesome nutrition and delightful flavor, with sweet potatoes providing natural moisture and sweetness while warm spices evoke classic bread-like comfort.

• 1 cup mashed sweet potato (about 1 medium, cooked & mashed)
• 1 ½ cups rolled oats
• ½ cup almond flour (or regular flour)
• ¼ tsp nutmeg
• 1 tsp cinnamon
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup maple syrup or honey
• 1 egg
• 2 tbsp melted coconut oil or butter
• 1 tsp vanilla extract
• ⅓ cup chopped pecans or walnuts (optional)
• ⅓ cup raisins or dried cranberries (optional)

Pro Tips for Perfect Sweet Potato Cookies

Achieving the perfect texture and flavor in your Cinnamon Sweet Potato Bread Cookies comes down to a few key techniques. First, ensure your sweet potatoes are properly cooked and cooled before mashing. Overcooked, watery sweet potato can make your dough too wet, while undercooked chunks will create an uneven texture. For the best results, bake your sweet potato until fork-tender, let it cool completely, then remove the skin before mashing to a smooth consistency.

When measuring your oats and flour, use the spoon-and-level method rather than scooping directly with the measuring cup. This prevents compaction and ensures you don’t accidentally use too much dry ingredient, which would result in dry cookies. The dough should be slightly sticky but still manageable.

Finally, don’t rush the cooling process. These cookies are quite soft when they first come out of the oven and need time to set up. Letting them cool completely on the baking sheet for 5 minutes before transferring to a wire rack allows them to firm up while maintaining their moist, bread-like interior – a signature characteristic of these sweet potato cookies.

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, mix the mashed sweet potato, egg, maple syrup, melted coconut oil, and vanilla extract until smooth.

Step 3: Stir in the oats, almond flour, cinnamon, nutmeg, baking soda, and salt. Gently fold in chopped nuts and dried fruit if using.

Step 4: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and flatten them slightly.

Step 5: Bake for 12–15 minutes, until the cookies are set and golden on the bottom.

Step 6: Remove from the oven and let cool completely on a wire rack. The cookies will firm up as they cool.

Variations

Chocolate Chip Sweet Potato Cookies: Transform these Cinnamon Sweet Potato Bread Cookies into an even more indulgent treat by adding ⅓ cup of dark or semi-sweet chocolate chips to the dough. The slight bitterness of dark chocolate beautifully complements the natural sweetness of the sweet potatoes, creating a more dessert-worthy cookie that still retains its nutritional benefits.

Gluten-Free Sweet Potato Cookies: Make these cookies completely gluten-free by ensuring you use certified gluten-free rolled oats and keeping the almond flour option rather than substituting regular flour. Add ¼ teaspoon of xanthan gum to help with binding if your cookies seem too crumbly.

Vegan Sweet Potato Bread Cookies: Create a plant-based version by replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to gel for 5 minutes). Choose maple syrup rather than honey as your sweetener, and these cookies become completely vegan while maintaining their delicious sweet potato bread flavors.

Storage and Serving

These Cinnamon Sweet Potato Bread Cookies store beautifully, actually improving in texture after the first day as the flavors meld. Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the cookies in a single layer until solid, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature for about 30 minutes before enjoying.

For a special breakfast treat, warm a cookie slightly and serve alongside Greek yogurt drizzled with honey for a nutritious start to your day. As an afternoon snack, pair with a cup of chai tea to complement the warm spices in the cookies. For dessert, transform these cookies into an impressive treat by sandwiching a small scoop of vanilla ice cream between two cookies and rolling the edges in finely chopped toasted pecans for a sophisticated sweet potato cookie ice cream sandwich.

FAQs

Can I use canned sweet potato puree instead of fresh?
Yes, canned sweet potato puree works well in these Cinnamon Sweet Potato Bread Cookies. Just make sure it’s pure sweet potato without added sugars or spices. Drain any excess liquid before measuring to prevent the dough from becoming too wet.

How do I know when my sweet potato cookies are done baking?
Look for cookies that are set around the edges and slightly firm to the touch in the center. The bottoms should be golden brown, but the tops won’t brown significantly. Remember they’ll continue to firm up as they cool.

Can I substitute pumpkin for the sweet potato?
Absolutely! Pumpkin puree makes an excellent substitute in equal amounts, though it contains more moisture than sweet potatoes. You might need to add an extra tablespoon of oats or flour to achieve the right dough consistency.

Are these cookies suitable for breakfast?
Yes! With whole grain oats, nutrient-rich sweet potatoes, and natural sweeteners, these cookies make a reasonable breakfast option that’s more nutritious than most commercial breakfast cookies.

Why did my cookies turn out too moist?
This likely results from excess moisture in your sweet potato. After cooking your sweet potato, let it cool uncovered to allow some moisture to evaporate, or gently pat the mashed sweet potato with paper towels. You can also add an extra tablespoon of oats or flour to absorb excess moisture.

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