Sweetpotato Breakfast Cookies
Recipe created by Ayat Sleyman, RD
These soft + chewy Sweetpotato Breakfast Cookies are packed with goodness and kid-approved! Perfect to meal prep and pairs great with protein-rich sides for a balanced lunch.
Servings: 8
Calories: 313kcal
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup almond flour
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- ½ tsp sea salt
- ¼ tsp ground ginger
- 1 cup mashed baked @ncsweetpotatoes
- ⅓ cup maple syrup or honey
- ⅓ cup melted coconut oil
- 1 tsp vanilla
- ¼ cup chocolate chips
Instructions
- Preheat your oven to 350F.
- Take 1 cup of the oats and blend them in a blender or food processor until they turn into a flour-like texture.
- In a large mixing bowl, stir together the blended oats, the remaining whole oats, almond flour, cinnamon, baking powder, salt, and ginger.
- In the same bowl, add in wet ingredients and stir until everything is just combined. Fold in the chocolate chips.
- Scoop the dough onto a parchment-lined baking sheet. Shape each scoop into a round, slightly flattened cookie.
- Bake for 25–30 minutes, until the cookies are golden and set around the edges. Let them cool on the baking sheet for about 10 minutes before moving them to a wire rack to cool completely.
Notes
Nutrition Facts
Sweetpotato Breakfast Cookies
Amount per Serving
Calories
313
% Daily Value*
Fat
19
g
29
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
210
mg
9
%
Potassium
179
mg
5
%
Carbohydrates
33
g
11
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
6
g
12
%
Vitamin A
2360
IU
47
%
Vitamin C
0.4
mg
0
%
Calcium
97
mg
10
%
Iron
2
mg
11
%
Net Carbohydrates
29
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 313kcal | Carbohydrates: 33g | Protein: 6g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 210mg | Potassium: 179mg | Fiber: 4g | Sugar: 13g | Vitamin A: 2360IU | Vitamin C: 0.4mg | Calcium: 97mg | Iron: 2mg | Net Carbohydrates: 29g