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Sweet Potato Breakfast Cookies

Course Breakfast, Snack
Total Time 22 minutes
Servings 24 cookies

Ingredients

  • 2 cups sweet potato; cooked and mashed
  • 1 cup peanut butter; 100% natural (use any nut/seed butter you like)
  • 4 eggs (you can use flax eggs if needs to be egg-free)
  • 2 tsp vanilla; pure
  • 2 tsp cinnamon
  • 4-6 tbsp honey; raw
  • 3-4 tbsp chia seeds
  • 1/4-1/2 cup pecans (use any nut/seed you like)
  • 1/2 cup gluten-free oat flour (I use oats and process it down in a small food processor)
  • 1/2 cup dried cherries; unsweetened
  • 2 tsp baking soda
  • 1 tbsp maca powder

Instructions

  1. In a large bowl, combine mashed sweet potato, eggs and peanut butter. Mix well.  

  2. Add vanilla, cinnamon, maca powder, maple syrup, chia seeds, pecans and unsweetened dried cherries. Stir and combine well.
  3. Add oat flour and baking soda to mixture. Stir and combine well. 
  4. Line 2 cookie sheets with parchment paper. Scoop onto cookie sheet. Use spoon to flatten and shape cookie.
  5. Bake at 375 degrees for 10-12 minutes.

Recipe Notes

I might be a little lazy but I find these cookies hard to get into a good circular shape. Many times they are more oblong but the great thing about that...they fit nicely in the small snack-sized baggies. 

With one batch of this recipe you can get at least 24 cookies maybe up to 28 cookies.

They freeze nicely. So a great way to prep for several weeks ahead.

Enjoy them at breakfast or as a snack.