5. Bake
Preheat your oven to 350°F (175°C).
Bake the cookies for 12–15 minutes, or until the edges are lightly golden and the cookies are set.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
For Breakfast: Pair with a cup of coffee, tea, or a glass of milk for a wholesome start to your day.
As a Snack: Pack them in lunchboxes or keep them in the fridge for a quick energy boost.
With Extras: Top with a dollop of nut butter or a drizzle of melted dark chocolate for extra indulgence.
Meal Prep: Store in an airtight container for up to 5 days or freeze for longer storage.
Pro Tips for Success
Use Leftover Sweet Potato: Save time by using leftover roasted or boiled sweet potato.
Adjust Sweetness: Taste the dough and add more maple syrup or a pinch of stevia if you prefer sweeter cookies.
Make Them Nut-Free: Swap almond butter for sunflower seed butter to make these cookies nut-free.
Freeze for Later: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag. Reheat in the microwave for 15–20 seconds when ready to eat.
Final Thoughts
These Cinnamon Sweet Potato Breakfast Cookies are proof that healthy eating doesn’t have to be boring. With their soft texture, warm spices, and natural sweetness, they’re a treat you can feel good about enjoying any time of day.

So mash up those sweet potatoes, mix in your favorite wholesome ingredients, and bake up a batch of these delightful cookies. One bite of these chewy, spiced gems, and you’ll wonder how you ever started your day without them—one wholesome, delicious cookie at a time!