Grain-free sweet potato breakfast cookies made with baked sweet potato, almond flour, and SunButter — a simple, portable fall breakfast that’s great for meal prep.
Some moments feel so ordinary and joyful that they temporarily erase the heavier parts of life. For me, that happens during long walks in the sun, when I’m cooking in the kitchen, or when I’m writing and sharing recipes with people who want something simple and nourishing. Baking a batch of breakfast cookies is one of those small rituals that brings comfort and ease — and these grain-free sweet potato breakfast cookies are exactly that: cozy, wholesome, and ready to grab on busy mornings.
What You Need to Make Grain-Free Sweet Potato Breakfast Cookies
These cookies keep ingredients simple and pantry-friendly. You’ll need:
- Ground flaxseed (to make a flax “egg”)
- Baked sweet potato purée
- SunButter (no-sugar-added or your preferred variety)
- Pure maple syrup
- Almond flour
- Ground cinnamon and a pinch of salt
- Dried cranberries
- Chopped pecans
That’s it — no grains, no refined sugar, and no added oils. The SunButter provides richness and healthy fats, while the sweet potato gives natural sweetness, moisture, and a dose of beta-carotene.
How to Prepare the Sweet Potato
This recipe starts with baked sweet potato purée. Canned purée will work in a pinch, but roasting a whole sweet potato gives better flavor and depth. Roast a small-to-medium sweet potato for about 60 minutes at 400°F, scoop out the flesh, and mash until smooth. You’ll need roughly ½ cup purée for the cookie batter; if your potato is larger, save the extra for oatmeal, smoothies, or another batch of cookies.
How to Make the Cookies
This is a one-bowl recipe for easy cleanup. Steps:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Stir together 1/4 cup ground flaxseed with 3/4 cup filtered water and let sit about 5 minutes until it gels into a flax “egg.”
- Add 1/2 cup sweet potato purée, 1/2 cup SunButter, and 1/2 cup pure maple syrup to the flax mixture; stir to combine.
- Sift in 1/4 cup almond flour, 1/4 tsp ground cinnamon, and a pinch of salt; mix until the dough comes together.
- Fold in 1/2 cup dried cranberries and 1/2 cup chopped pecans.
- Scoop roughly 1/4 cup of dough per cookie onto the prepared sheet. The recipe yields about 12 medium cookies.
- Bake at 350°F for 25–30 minutes, until the bottoms are lightly browned and cookies feel firm to the touch. Let cool on the pan for 15 minutes before serving.
Add Your Mix‑Ins
The cranberries and pecans add texture and flavor, but this cookie is forgiving. Swap in chopped walnuts, pumpkin seeds, dark chocolate chips, or shredded coconut according to taste. For a nut‑free version, substitute almond flour with oat flour or a neutral protein powder and use a seed butter instead of SunButter.
How to Serve and Store
These grain-free sweet potato breakfast cookies are designed to be a hearty, compact morning option. Meal-prep a batch on Sunday and refrigerate for quick grab-and-go breakfasts. They keep in an airtight container in the fridge for up to one week and can be frozen for longer storage. Reheat briefly in the microwave or enjoy them chilled. If storing in the fridge, you may notice some softening; separate layers with parchment to help retain texture.
I like serving mine with a bowl of yogurt and warm fruit for a cozy start, or simply with a cup of coffee for a portable, satisfying breakfast.
Recipe Notes and Variations
- Substitute: Replace 1/2 cup sweet potato purée with extra almond flour — increase almond flour to 1 1/4 cups if you omit the purée for a drier, more cookie-like texture.
- Nut-free: Use oat flour and a seed butter (like sunflower seed butter) instead of almond flour and SunButter.
- Sweetness: Adjust maple syrup to taste or use a sugar-free syrup alternative if preferred.
Ingredients (at a glance)
- ¼ cup ground flaxseed + ¾ cup water
- ½ cup baked sweet potato purée
- ½ cup SunButter
- ½ cup pure maple syrup
- ¼ cup almond flour
- ¼ tsp cinnamon, pinch of salt
- ½ cup dried cranberries
- ½ cup chopped pecans
Quick Details
- Total time: about 40 minutes
- Yield: 12 cookies
- Dietary: Vegan, oil-free, gluten-free option (grain-free)
- Method: Oven-baked, great for meal prep
More Breakfast Cookie Ideas
- Blueberry banana breakfast cookies
- Zucchini tahini breakfast cookies
- Cranberry almond breakfast cookies
- Banana bread breakfast cookies
- Carrot cake breakfast cookies
- Single banana oatmeal chocolate chip breakfast cookie
I Want to Hear From You
If you make these grain-free sweet potato breakfast cookies, I’d love to hear how they turned out. Leave a comment or rating, and share a photo on Instagram using the tag @flora_and_vino and hashtag #floraandvino so I can see your creations. Your feedback helps shape future recipes.
XO Lauren
Recipe notes: This post was created in partnership with SunButter; all words and recipe choices are my own. Photography by Hot Pan Kitchen.