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Sweet Potato Breakfast Cookies

Sweet Potato Breakfast Cookies

Who says you can’t have cookies for breakfast? With these sweet potato breakfast cookies, you can start your day with a cookie fix minus the blood sugar crash.

These sweet potato breakfast cookies are packed full of fiber and are naturally sweetened with just a bit of pure maple syrup.  They are also gluten free, dairy free, and paleo friendly so just about anyone can enjoy them.

I used Ancient Harvest Quinoa Flakes for this recipe, as oats don’t agree with my body.  If you are in the same gluten free boat as me and have to avoid oats, quinoa flakes are a great substitute.  Not only that, quinoa is a complete protein and fiber rich, helping these cookies keep your blood sugar in check all morning long.  If your belly does fine with with oats you can easily swap some for the quinoa flakes.

Since they can take longer than traditional cookies to make, I would recommend whipping up these breakfast cookies on the weekend. I love to make a batch of these cookies on Sundays as part of weekly meal prep to have handy for on the go breakfasts.  These sweet potato breakfast cookies are great for more than breakfast though! Enjoy them as a fun fall afternoon snack with a cup of tea.

Ingredients

sweet potato breakfast cookie stack

1 medium sweet potato (peeled & chopped)

1/2 cup almond meal

1/2 cup quinoa flakes (or oats)

1/4 cup maple syrup

1 egg (beaten)

1 tsp. vanilla extract

1 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. sea salt

1/2 cup chopped pecans

1/2 cup dried cranberries

Directions

Add an inch or two of water to a medium saucepan outfitted with steamer basket.  Heat on medium high heat while you peel and chop your sweet potatoes (into about 1/2 inch cubes).

Once water starts bubbling, add sweet potatoes to steamer basket, cover with lid, reduce heat to medium and cook for about 10 minutes or until tender to fork.

While sweet potatoes are cooking, preheat your oven to 350 degrees.  Combine almond meal, quinoa flakes, maple syrup, egg, vanilla, cinnamon,  and sea salt.  Stir until well combined.

raw sweet potatoes in steamer basket
mashed sweet potatoes in bowl
cooked sweet potatoes in steamer basket
sweet potato cookie dough

When the sweet potatoes are fork tender, remove from steamer basket and place in bowl (I just use same one I beat the egg in to avoid extra dirty dishes!).  Use a fork to mash them up really good.  Add the sweet potatoes to the rest of the ingredients and keep stirring and mashing with a fork getting those last few lumps out.

sweet potato cookie dough raw
sweet potato cookie dough flattened

Once the dough is well combined, add the pecans and dried cranberries and keep on stirring.  Line a baking sheet with parchment paper and form cookie dough balls (I used a rounded tablespoon to scoop the dough).  You will need to flatten them out with your hands to whatever shape ya like.

Bake about 16-17 minutes until they just begin to turn brown. Allow cookies to cool on a wire rack for at least 1o minutes so they can firm up.  Store in an airtight container in the fridge for up to a week. These cookies would also freeze well.  Enjoy! 🙂

sweet potato breakfast cookies up close

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Sweet Potato Breakfast Cookies

These Sweet Potato Breakfast Cookies are a great fiber packed, on the go way to start your morning. Start your day with your blood sugar and belly happy.

Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings 18 cookies
Author Mindy

Ingredients

  • 1 med sweet potato peeled and chopped into 1/2 in cubes
  • 1/2 cup almond meal
  • 1/2 cup quinoa flakes (or oats)
  • 1/4 cup maple syrup
  • 1 egg beaten
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans

Instructions

  1. Add an inch or two of water to a medium saucepan outfitted with steamer basket.  Heat on medium high heat while you peel and chop your sweet potatoes (into about 1/2 inch cubes).


  2. Once water starts bubbling, add sweet potatoes to steamer basket, cover with lid, reduce heat to medium and cook for about 10 minutes or until tender to fork.


  3. While sweet potatoes are cooking, preheat your oven to 350 degrees. Combine almond meal, quinoa flakes, maple syrup, egg, vanilla, cinnamon, and sea salt. Stir until well combined.
  4. When the sweet potatoes are fork tender, remove from steamer basket and place in bowl (I just use same one I beat the egg in to avoid extra dirty dishes!).  Use a fork to mash them up really good.  Add the sweet potatoes to the rest of the ingredients and keep stirring and mashing with a fork getting those last few lumps out.
  5. Once the dough is well combined, add the pecans and dried cranberries and keep on stirring.  Line a baking sheet with parchment paper and form cookie dough balls (I used a rounded tablespoon to scoop the dough).  You will need to flatten them out with your hands to whatever shape ya like.


  6. Bake about 16-17 minutes until they just begin to turn brown. Allow to cool on wire rack for at least 10 minutes to allow them to firm up a bit.  Store in an airtight container in the fridge for up to a week.  

Recipe Notes

If you'd rather not steam the sweet potato, you can always just bake it instead.  Although it takes longer, it's pretty no fuss.  Just poke a few holes on it and toss it in the oven to bake at 375 degrees for about 45 minutes or so. 

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