Nutritious Sweet Potato Breakfast Cookies, Perfect for Kids

What kind of recipe is it?

Sweet Potato Breakfast Cookies are a delightful fusion of health and indulgence, making them an ideal morning treat.

These cookies are gluten-free and packed with nutrients, thanks to the natural sweetness of sweet potatoes and the wholesome goodness of oats. They feature a soft, chewy texture and can be easily customized with add-ins like nuts or dried fruit.

Perfect for busy mornings, these cookies cater to health-conscious individuals and families seeking a nutritious, convenient breakfast option that satisfies both cravings and dietary needs.

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Ingredients

Ingredient	Quantity
Sweet potatoes (mashed)	1 cup (approximately 2 medium sweet potatoes)
Rolled oats	1 1/2 cups
Nut butter (e.g., almond or peanut)	1/2 cup
Honey or maple syrup	1/4 cup
Eggs	1 large
Vanilla extract	1 teaspoon
Baking powder	1 teaspoon
Cinnamon	1 teaspoon
Salt	1/2 teaspoon
Optional nuts (e.g., walnuts or pecans)	1/2 cup (chopped)
Optional dried fruit (e.g., raisins or cranberries)	1/2 cup

These ingredients combine to create delicious and nutritious breakfast cookies that can satisfy your morning cravings!

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Cooking Steps

Preheat your oven to 180°C (350°F) and adjust the oven rack to the center position. Prepare a baking sheet by lining it with parchment paper or greasing it lightly with cooking spray.
In a large mixing bowl, combine 1 cup (approximately 240 g) of mashed sweet potatoes, 1/2 cup (120 ml) of nut butter, 1/4 cup (60 ml) of honey or maple syrup, and 1 large egg. Mix until smooth and well incorporated.
Add 1 teaspoon of vanilla extract, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt to the wet mixture. Stir to evenly combine all ingredients.
Gradually fold in 1 1/2 cups (135 g) of rolled oats until fully coated in the mixture. If using, add 1/2 cup (60 g) of chopped optional nuts and/or 1/2 cup (75 g) of optional dried fruit, mixing gently until incorporated.
Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet. Leave about 5 cm (2 inches) of space between each cookie to allow for spread as they bake.
Place the baking sheet in the preheated oven and bake for 15-20 minutes. The cookies should be golden brown on the edges, firm to the touch, and should emit a rich aroma of cinnamon and sweet potato.
Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up slightly.
Transfer the cookies to a wire rack to cool completely at room temperature, which will take approximately 15-20 minutes. The finished cookies should be soft but set, with an inviting sweet potato flavor.

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Variations

Banana Oat Cookies: Substitute the sweet potato with 1 cup (approximately 240 g) of mashed ripe bananas for a naturally sweeter, banana-infused flavor.
Peanut Butter Chocolate Chip: Use 1/2 cup (120 ml) of chocolate-flavored nut butter and fold in 1/2 cup (90 g) of dairy-free chocolate chips for a rich, chocolatey twist.
Pumpkin Spice Cookies: Replace sweet potatoes with 1 cup (approximately 240 g) of canned pumpkin and add 1/2 teaspoon of nutmeg for a seasonal pumpkin spice flavor, perfect for fall.
Vegan Delight: For a vegan version, use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) instead of the regular egg, and maple syrup instead of honey.

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Tips on plating and presentation

After experimenting with various delicious variations of sweet potato breakfast cookies, the way you present them can make all the difference.

I love stacking them in a colorful tower on a vibrant plate. Adding a drizzle of nut butter on top and a sprinkle of chia seeds elevates the visual appeal.

Pair with fresh fruit for a pop of color that’ll attract kids in no time!

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What other dishes can I pair it with?

While sweet potato breakfast cookies shine on their own, pairing them with complementary dishes can enhance your meal experience.

I love serving them alongside Greek yogurt and a sprinkle of granola for added crunch. A fresh fruit salad—think berries or banana—also balances the sweetness perfectly.

These combinations not only fuel our mornings but make breakfast feel special and delicious!

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What drinks can I pair it with?

To elevate your sweet potato breakfast cookies, I recommend pairing them with a few invigorating drink options.

A warm cup of cinnamon-spiced almond milk complements the cookies beautifully, while a revitalizing orange juice adds a zesty kick.

If you’re craving something more caffeinated, try a mildly sweet chai latte.

Each drink brings out the delightful flavors, making breakfast even more enjoyable!

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Frequently Asked Questions

Are These Cookies Suitable for Kids With Nut Allergies?

I’ve made sure these cookies don’t contain any nuts, so they’re safe for kids with nut allergies. You can enjoy them worry-free while providing a delicious treat for your little ones.

How Long Can I Store the Cookies?

I usually store the cookies in an airtight container for up to one week at room temperature. If you want them to last longer, freeze them for about three months. They’ll be just as delicious!

Can I Freeze These Cookies for Later Use?

Absolutely, you can freeze these cookies for later use! I usually wrap them individually in plastic wrap and store them in a freezer bag. Just thaw them at room temperature when you’re ready to enjoy!

What Makes Sweet Potatoes a Healthy Ingredient?

Sweet potatoes are packed with vitamins A and C, fiber, and antioxidants. I love incorporating them into recipes because they’re tasty and boost health. Their natural sweetness makes them a fantastic option for many dishes!

Are There Alternatives to Sweet Potatoes in This Recipe?

You can use mashed bananas, pumpkin puree, or applesauce as alternatives. Each adds a unique flavor and moisture, ensuring your breakfast cookies stay delicious and satisfying without relying solely on sweet potatoes. Give them a try!