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 breakfast on the go or a satisfying snack.
Ingredients
Units
Scale
Dry Ingredients:
- 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
Wet Ingredients:
- 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
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Prepare the oats: Add 1 cup of oats to a blender or food processor and process until the texture is similar to oat flour.
- Combine dry ingredients: In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt, and ginger. Whisk to blend.
- Mix wet ingredients: In a medium bowl, mix the mashed sweet potato, maple syrup, coconut oil, and vanilla.
- Combine wet and dry: Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in pecans and chocolate chips.
- Scoop and bake: Use a large cookie scoop to place dough on a baking sheet lined with parchment. Shape into cookies and add chocolate chips on top. Bake for 25-30 minutes until golden.
- Cool and store: Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Store leftovers at room temperature, in the fridge, or freezer.
Notes
- Inspired and adapted from Run Fast Eat Slow.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
