Description
These Sweet Potato Breakfast Cookies are a delicious and nutritious way to start your day. Packed with wholesome ingredients like oats, almond flour, and sweet potato, these cookies are perfect for a grab-and-go breakfast or snack.
Ingredients
Units
Scale
- 2 cups old fashioned rolled oats
- 1 cup almond flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground ginger
- 1 cup mashed baked sweet potato
- 1/3 cup maple syrup or honey
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla
- 1/4 cup chopped pecans
- 1/4 cup chocolate chips, dairy-free, if needed
Dry Ingredients:
Wet Ingredients:
Add-ins:
Instructions
- Preheat the oven to 350°F. Add 1 cup of oats to a blender or food processor and process until the texture is similar to oat flour.
- In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt, and ginger. Whisk to blend.
- In a medium bowl, add mashed sweet potato, maple syrup, coconut oil, and vanilla.
- Pour the liquid mixture into the flour mixture and stir until just combined. Gently stir in pecans and chocolate chips.
- Use a large cookie scoop to scoop dough onto a baking sheet lined with parchment or a baking stone. Use your hands to form the dough into a round, flat cookie shape. Add a few chocolate chips on top if you’d like.
- Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Cool the cookies on the baking sheet for 10 minutes, then carefully transfer the cookies to the rack to cool completely.
- Keep leftover cookies at room temperature for up to 2-3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Notes
- Inspired and adapted from Run Fast Eat Slow.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
