Sweet Potato Breakfast Cookies

sweet potato cookies

Sweet potatoes have become a staple in our Paleo kitchen. They are easy to grab, a great recovery food from a hard workout, and loaded with healthy carbs.

Sweet potatoes: 

  • Have massive amounts of beta-carotene, an important antioxidant
  • Contain twice the amount of fiber as white potatoes
  • Have high levels of B6 and Potassium
  • A potent source of manganese (helps stabilize blood glucose levels)
  • Are rich in vitamin C and E
  • Contain iron, magnesium, and vitamin D

Eating Paleo can be challenging when you are on-the-go, or when you just had an intense workout…but it’s not impossible. It takes a little planning ahead. I love to make these delicious breakfast cookies for times when I’m out-and-about, or I need to grab a quick snack or breakfast before running out the door.

The original recipe from The Preppy Paleo uses pumpkin, which is delicious! But, I wanted to throw in my favorite tuber and see if it still came out as amazing as always…and it did! I make 2-3 batches at a time because we just love them and the kids eat them too. I feel good providing a healthy snack for their growing bodies.

I want to send out a BIG THANK YOU to The Preppy Paleo for allowing me to share this with my readers!

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Sweet Potato Breakfast Cookies

(adapted from The Preppy Paleo with Permission)


  • 1/2 cup of Almond Butter (where to buy)
  • 1/2 cup of pureed Sweet Potato – Roast them in the oven to soften or throw them in the microwave for 6 minutes (GASP…don’t hate me for still using my microwave!)
  • 1/4 cup maple syrup or raw honey (where to buy)
  • 2 eggs
  • 1/2 teaspoon vanilla (where to buy)
  • 1/2 teaspoon of baking soda
  • 2 teaspoon of pumpkin pie spice (where to buy) or 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg 
  • 1/2 teaspoon of real salt (where to buy)
  • 2-3 cups of mix-ins of choice*

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  1. Preheat the oven to 350.
  2. Combine all the ingredients in a  large bowl.
  3. Drop by TB-2 TB onto a greased or silicate-lined baking sheet. Press down slightly with your palm.
  4. Bake for 12-15 minutes until golden brown.
  5. Makes 12 large breakfast cookies!

***Mix-in Ideas: 

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These sound wonderful and I can’t wait to make them especially since I’m head over heels for sweet potatoes. My only experience with roasting sweet potatoes includes cubing them tossing them with olive oil. Do you do that or do you just toss them in the oven whole or cubed without the olive oil? Thanks!

I wash them and bake them whole…when i use the oven I wrap them in foil. I’m bad too..the microwave is much quicker..

Thank you for posting these! I am always looking for new (and quick) breakfast ideas. I have been eating your Make Ahead No-Oatsmeal for the past two weeks and I love it. Can’t wait to try these.

Read your post this morning and had everything neededto make them, so we had a yummy breakfast here, too! Thanks for a good “to-go” breakfast! We loved them!

I can’t wait to make these! I have a 9 month old, so I would use maple instead of honey, but do you think the almond butter will be ok?

I can’t really do almonds these days. Do you think peanut butter would taste horrible with sweet potatoes? What else do you think I might sub for the almond butter?

Just wanted to say that I made these with some purple fingerling sweet potatoes and not only are they quite tasty but they are pretty cool looking too; they cook out into a blueish / purpleish color!

Hi! I just came across your blog…through FB:) These sound amazing, my son has a nut allergy…do you think trying sunflower butter might work instead of almond butter? I find so many recipes with Almond butter, and LOVE them, but I always feel bad making stuff he can’t enjoy with the rest of us:(

Yes, green! This is exactly what happened with mine and I ended up panicking and threw out the remainder of my batch thinking they had gotten moldy. Only later did I learn about this natural reaction between the sunflower nut butter and baking soda: http://www.dailybitesblog.com/2013/10/03/crazy-food-questions-answered/

So it seems one solution is to add a teaspoon or two of lemon juice to counteract this reaction. I feel much more relieved now.

I just made these for the first time and sunflower nut butter is exactly what I used (that’s what I had on hand and it’s also cheaper than almond butter). They turned out wonderfully! I will say that the stuff is pretty oily, so my mixture was a tad soupy so I put it into the fridge for about a half hour to firm up before spooning them onto the cookie sheet. For the mix-ins I used one cup of chocolate chips, 3/4 cup of walnuts, and 3/4 cup of coconut flakes (no sugar added kind). I will definitely be making these again!

Here’s a photo of the end result: https://www.facebook.com/photo.php?fbid=10151803023745904

This is the answer to my question! I subbed sunflower seed butter and they did taste great BUT when I put them in the refrigerator in a plastic container, the next day ALL the middle layer of cookies were BRIGHT GREEN! Thanks for this comment!

These sound great! I was just wondering if it was really supposed to be 2-3 cups of mix-ins, or 2/3 cup mix-ins. Thanks : )

Just made these….batter taste so good. Only thing is the batter is sooooo runny. I followed the directions exactly, except used peanut butter instead if almond butter. I poured it into a loaf pan and am hoping it comes out. Any ideas why mine is runny?.

That’s so weird. Mine is always pretty thick. I’m wondering if the peanut butter you used is extra oily. That’s the only thing I can think of. You could try using 2 eggs instead next time and see how that goes.

Same for mine. They are truly delicious !!!! but my batter was runny as well. I used the ingredients as listed. I saw a post where someone listed almond flour as one of the ingredients. Did I miss something? I did make a double batch at once but double checked my math…would that be the issue?

They are truly delicious, but my batter was runny as well. I followed the ingredients as listed. I did make a double batch all at once and believe my math was correct. Would that be the issue? I did see a post where someone mentioned almond flour as an ingredient. Did I miss something?

Mine were runny too! I’ve made them 3 times now with 2 different almond butters and the same result. For me…I just put them in my silicone muffin liners and bake for about 20 minutes or so…instead of cookies, I get muffins 🙂 family likes them…even my daughter who can get picky!

Yum! I added a tablespoon or two of coconut flour because I thought the batter was too liquid-y (refrigerating it would prob have worked too/instead) and used 1/2 of a chopped ripe banana alonng with chocolate chips as my mix-ins… Turned out great!

Hey – These look delicious! I’m thinking of making these for a craving-something-baked craving. Do you know how many calories would be in a cookie with Chocolate Chips, coconut shavings, and almonds? Or somewhere I could get the calories for a cookie like this? Thanks!

I did a little research to figure out the calorie content:

My ingredients were similar to yours:

1 sweet potato = 125 calories
1/2 cup of almond butter = 700 calories
1/4 cup of honey = 250 calories
1/4 cup of flaked coconut = 100 calories
1/2 cup of dark chocolate chips = 400 calories
1/4 cup of dried cranberries = 100 calories
1/4 cup of almond flour = 160 calories

= 125+ 700+250+100+400+100+160 = 1835 divided by 12 cookies = 152 calories each

These were delicious! A very nice Valentine’s Day treat for myself =D

I must admit, I used peanut butter… it’s the one non-paleo food that I just can’t shake =/

Wow! These are great!! I made a double batch, and had to replace the eggs, so did 2 flax eggs and 2 of the baking powder egg replacer (1 tap baking powder + 1 1/2 TBS water + 1 1/2 TBS oil per egg….I used melted coconut oil, plus added a little true lemon powder to get the bubbling action) I added walnuts and shredded unsweetened coconut to whole batch, then split it and added dried cranberries to half and Chocolate chips to rest. I’m not sure which I like better, and I’m a chocoholic!! Oh, I didn’t have enough almond butter so added cashew butter also. And greased cookie sheets with coconut oil and the bottoms got kinda crispy… these are a dream come true for me 😀

I wish I knew how many calories (maybe not) in each monster cookie because I can’t stop eating them!!! Today I had 4!!! Love them and I made a double batch. I think I may have to freeze just to keep my fingers off of them!!

These cookies look amazing. Like a few of your other readers, I can’t do nuts. I hope you won’t mind me sharing this nut-free, egg-free recipe that looks similar for those with sensitivities/allergies:

I’m making your Fruit Gummy Snacks this week. I just got my molds in. I think I’m going to use water kefir in place of the water! Can’t wait to see how they turn out! 🙂

I just made these the other night and added the coconut flakes. They were amazing!!! I took them to work and everyone loved them too. Thanks for sharing since I love simple healthy recipes that allow me to satisfy my dessert craving while being totally healthy 🙂

Just made these tonight – have already eaten one! Delish. My husband will also love b/c he loves carrot cake (and these remind me a bit of carrot cake). Hoping it is a sneaky way for my 3 yr old to eat sweet potato. Who doesn’t like sweet potato – my three year old! Thank you.

I made these and they are delicious! I’m normally not big on sweet potatoes, but to me they taste like pumpkin cookies. I will admit mine aren’t “paleo,” because I just used peanut butter and for my add ins I did chocolate chunks and oatmeal. But my girls eat them up and even I enjoy them for a decent snacks or boost of energy! Thanks for sharing! Also they freeze so well! I pull out a few and let them thaw in a backpack or microwave them for 30 seconds.

I LOVE making these cookies! I store them in a plastic bag in the freezer– they don’t freeze “hard”; you can take them out and eat them cold WITHOUT THAWING. EXCELLENT snack to have on hand.
I make a double batch and use 1/2c. Almond Butter and 1/2 c. real butter (not-so-paleo).
I also sometimes “twice bake” mine if they come out a little “sticky” after cooling. Adds a real crisp cookie texture instead of a sticky-muffin texture.
THANK YOU again for posting this recipe. It is a staple here at our home!

I think the mix ins are what give the batter a thicker consistency, but if you don’t want to use a lot of mix-ins… you can try using a silicon gingerbread mold for the kids. They are super cute and they puff up high so only fill half way! The kids enjoy eating these! I use macadamia nut butter in mine – and cocoa powder.

I wish I could upload the picture of these cookies. They were very good and I put the remainder in a plastic container in the Fridge. The next morning I opened the container and the top cookies and bottom cookies were fine looking but all the middle cookies were a BRIGHT GREEN color! Ewwww. What could that be? I am afraid to eat any of them now.

I made these cookies for my Zumba class in celebration of Valentine’s Day, they were the perfect way to finish a sweaty invigorating workout! Everyone loved them, and asked for the recipe. The extras that I left at home were devoured by my husband and son. Thanks for sharing, this one is a keeper!

Thank you for replacing the sweet potato for the pumpkin I am from a cultural group that uses a lot of sweet potatoes and I don’t believe in using canned pumpkin for anything. I used the Hannah sweet potatoes. The flesh of this potato is white and it could be flavored in a savory or sweet way.

Made these cookies earlier today, left out the baking soda because I did not have it at the moment. I added some quick oats and they were great, they’re also great frozen! Just asking what would be the recipe to making a single serving? I get easily tempted and end up eating the whole entire batch! Thanks for all your help.