Blueberry Sweet Potato Breakfast Cookies

Cookies for breakfast…what could be better?! These healthy blueberry sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. Vegan + gluten-free.

I love sweet potatoes just about any way… roasted, baked, as fries, in a casserole or salad… the list goes on and on. When brainstorming new sweet potato recipes to make I knew I had to try some sort of healthy sweet potato cookie. Cue these blueberry sweet potato breakfast cookies! The combo of blueberries and sweet potato is pure perfection!

Are Healthy Cookies a Thing?

If you know me, you know that I’m all about making healthy cookies and fully support the idea that cookies can be healthy enough to have for breakfast. I’ve shared everything from oatmeal raisin protein cookies to chia cookies and now these blueberry sweet potato cookies! If you want to skip the blueberries, I also have a plain sweet potato breakfast cookie recipe!

These cookies are free of processed sugar and flour, vegan, gluten-free, portable and healthy enough to eat for breakfast. Now that’s my kind of cookie!

Here’s What You Need

• rolled oats – we’re using half of the rolled oats to make homemade oat flour and half mixed in as is. Oats are naturally gluten-free, but often cross contaminated so make sure to use gluten-free oats if you have a gluten intolerance. I like using Bob’s Red Mill gluten-free rolled oats.
• almond flour – make sure you use almond flour, not almond meal for these cookies! Flour is more finely ground.
• baking powder – helps these cookies rise.
• mashed baked sweet potato – great for leftover baked sweet potatoes or you can make them specifically for this! Store-bought sweet potato works as well just make sure you pick up a can with sweet potato as the only ingredient.
• maple syrup – if you don’t need these cookies to be vegan you can use honey. Both are great natural sweeteners.
• coconut oil – to keep these cookies nice and moist and add a boost of healthy fats.
• vanilla extract – a flavor enchancer.
• frozen blueberries – blueberries are a powerhouse fruit, and give these breakfast cookies a nice boost of antioxidants and vitamins.
• spices – ground cinnamon, ground ginger and sea salt.

How to Make Blueberry Sweet Potato Breakfast Cookies

Preheat your 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 blueberries – careful not to over mix.

Use a ¼ cup to scoop dough onto a baking sheet lined with parchment or baking stone. Use your hands to form the dough into a round, flat cookie shape and make sure the blueberries are situated on top of the cookie.

Bake until the cookies are golden and firm around the edges about 25 to 30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.

How to Store Blueberry Sweet Potato Cookies

I prefer to store these cookies in an airtight container in the refrigerator. They’ll keep for about 5 days in the fridge, 2-3 days stored at room temp or up to 3 months in the freezer. 

Love Sweet Potato? Try These Recipes

• Sweet Potato Pie
• Roasted Sweet Potato Salad
• Mexicali Stuffed Sweet Potatoes
• Healthy Sweet Potato Casserole
• 5-Ingredient Sweet Potato Curry
• Sweet Potato Baked Oatmeal

Blueberry Sweet Potato Breakfast Cookies

5 from 8 votes

Cookies for breakfast…what could be better?! These healthy blueberry sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. Vegan + gluten-free.

Print Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 16

Ingredients

• 2 cups old fashioned rolled oats, gluten-free, if needed
• 1 cup almond flour
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon ground ginger
• 1 cup mashed baked sweet potato
• ⅓ cup honey or maple syrup
• ⅓ cup melted coconut oil
• 1 teaspoon vanilla
• ½ cup frozen blueberries

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 quick oats, almost

  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 blueberries.
• Use a ¼-cup to scoop dough onto a baking sheet lined with parchment or baking stone. Use your hands to form the dough into a round, flat cookie shape and make sure the blueberries are situated on top of the cookie.
• Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Cool the cookies on the baking sheet for a few minutes, then carefully transfer the cookies to a rack to cool completely.
• Keep leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.

Notes

• Inspired and adapted from Run Fast Eat Slow.

Nutrition

Serving: 1cookie Calories: 116kcal Carbohydrates: 14g Protein: 2g Fat: 6g Saturated Fat: 4g Sodium: 76mg Fiber: 2g Sugar: 5g

Author: Brittany Mullins

Course: Breakfast

Cuisine: American

Keyword: sweet potato breakfast cookies

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