Yes, that's right. Cookies for breakfast!
This is something we can all get behind, especially when they're healthy!
These babies are super delicious and even your pickiest of eaters will never know that they are packed with nutrient dense sweet potatoes and rolled oats.
Who doesn't want to eat cookies for breakfast AND feel good about it?
We love to make a few batches of these with gluten-free flour and freeze some to enjoy later.
Well, at least we try to save some for later.
Having a few healthy, simple and easy breakfast options on hand is a great way to start the day off right.
Everyone loves to have options and mix it up every once and a while.
These are a great option to have on hand this holiday season, they are definitely a crowd pleaser!
Happy baking, try these out and let us know what your family thinks!
Spiced Sweet Potato Breakfast Cookies
makes 12 cookies
- 1 cup flour* (GF baking flour 1:1 substitution)
- 2⁄3 cup rolled oats
- 1 tsp cinnamon
- 1⁄4 tsp nutmeg
- 1⁄2 tsp baking soda
- 1⁄2 tsp sea salt
- 1⁄2 cup maple syrup
- 1 cup cooked sweet potato, cooled
- 1⁄3 cup olive or avocado oil
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- In a medium bowl, stir together the flour, oats, cinnamon, baking soda, and salt.
- In a separate large bowl, mix together the maple syrup, cooked sweet potato, oil, and vanilla.
- Add in half of the dry ingredients into the wet ingredients, mix well, then add in the remaining dry ingredients until the cookie dough has formed.
- Form each cookie to be about the size of 1 large tbsp. Using your fingers, press down gently on each cookie to flatten.
- Bake cookies for 15 to 20 minutes or until golden brown. Allow cookies to set and cool for 10 minutes.
** Freezer Instructions: After cookies are fully cooled, place them in freezer bag in a single layer and double bag. Mark bag with date. To defrost, simply take out as many as you want from the freezer bag and allow to defrost at room temp or in the microwave.