Sweet Potato Breakfast Cookies
User Reviews
4.3
-
Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
16
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Calories
129 kcal
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Course
Breakfast, Baked Goods
Sweet Potato Breakfast Cookies
Description
The recipe uses both rolled oats and oat flour made by processing oats to create a mixed texture in the cookie dough. It combines almond flour with warm spices—cinnamon, ginger, and a touch of salt—for flavor depth. Mashed sweet potato adds moisture and natural sweetness along with maple syrup and a bit of vanilla extract.
Chopped pecans contribute a nutty crunch, while chocolate chips add occasional bursts of rich sweetness. The dough is portioned into round, flat cookies and baked at 350°F until golden and firm around the edges but still soft inside. Cooling on a rack helps set the texture.
Store leftovers at room temperature for a few days or refrigerate for longer freshness. The recipe is inspired by Run Fast Eat Slow and offers a nourishing option that blends wholesome ingredients and comforting flavors.
Ingredients
- 2 cups rolled oats old fashioned
- 1 cup almond flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt fine sea salt
- ¼ teaspoon ground ginger
- 1 cup sweet potato mashed; baked
- ⅓ cup maple syrup or honey
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla
- ¼ cup pecans chopped
- ¼ cup chocolate chips dairy-free if needed
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
- Slightly flatten the cookie dough by hand before baking to achieve a round, flat shape.
- Store cookies at room temperature for 2-3 days or in the refrigerator for up to 5 days to maintain texture and freshness.
- This recipe is adapted from the Run Fast Eat Slow method, balancing whole grains and sweet potato.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 129kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 1mg | 0% |
| Sodium | 102mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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