Sweet Potato Breakfast Cookies

I could live on sweet potatoes.  They are so versatile.  So today I am sharing these Sweet Potato Breakfast Cookies with you.  I have used sweet potatoes in both sweet and savory recipes.  Sometimes I keep it simple and just do a baked stuffed sweet potato.  That’s actually one of my most favorite meals.

sweet potato breakfast cookies

You can also use butternut squash or pumpkin in place of sweet potato.

A few things about these delectable breakfast cookies:

  • They are flourless
  • Only contain 6 ingredients
  • Vegan and gluten free
  • Easy to make
  • Very little added sugar
  • Nut free

Sweet Potato Breakfast Cookies

Sweet Potato Breakfast Cookies

Prep Time 5 min Cook Time 20 min Serves 18     adjust servings

The perfect breakfast cookie!



  1. Preheat oven to 350.
  2. Put all the ingredients in a bowl and mix until everything is well combined.
  3. Using a cookie scoop , drop cookies onto a lined baking sheet .
  4. Bake for 18-20 minutes.
  5. Let cool completely before removing from the baking sheet.


Recipe Notes

These cookies should last at least a few weeks in the fridge. You can also freeze them for longer storage. Enjoy!

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17 thoughts to “Sweet Potato Breakfast Cookies”

  1. Hi Melissa, I have a request. Our neighborhood Whole Foods store carries a "sweet potato scone" that is delicious. I asked for the recipe but was told, rather dismissively, "it is all in the technique, you couldn't replicate it." Could you take a stab at it? They list the following ingredients in this order: sweet potato purée, orange zest, vanilla extract, date paste, pecans, rolled oats, whole spelt flour, baking soda, sea salt, cinnamon, ground cloves. Admittedly they are a bit denser and more cakey than traditional scones but I am totally addicted. Thanks for your help, love your site!
  2. These are wonderful. I take them to the office for a plant based lunch so I can eat at my desk before I go out for a walk or do some shopping on my lunch hour. It's exactly what I was looking for...thank you!
  3. I roasted too much pumpkin this last fall, so subbed in my pumpkin puree for the sweet potatoes, and used dried cranberries (raisin allergy!). SO GOOD!! Thank you for your recipe, I love the versatility to use what you have on hand. I am going to make them next time with the sweet potato puree. Just a side note to those who live at high altitude, start watching your bake time at 12 mins in. Mine were ready to pull out of the oven after 15 mins of baking. I left the first batch in for the time listed and they almost burnt. I pulsed those in the processor and salvaged the over bake into "granola topping" for my kids' yogurt.

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