Blueberry Sweet Potato Breakfast Cookies

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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!

Oatmeal blueberry cookies on a counter next to a bowl of frozen blueberries.

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.

A blueberry sweet potato breakfast cookie held up close with a sheet pan of cookies in the background.

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

4.56 from 9 votes

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.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16

Ingredients  

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

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: sweet potato breakfast cookies
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, holistic nutritionist, health coach and personal trainer. Whether it’s for my meal plans, my favorite recipes or just because you want to feel good, I’m so happy you’re here.

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22 Comments

  1. I’m about to make this (sans coconut oil), but it doesn’t say to add the almond flour so I’m going to assume it’s with the oats. Here I go!

    1. Oops! Yes, the almond flour goes in with the oats. Just updated the directions. You’ll have to let me know how they turn out. What are you using instead of coconut oil?

  2. 5 stars
    These are LIFE-CHANGING! I’ve made other recipes from this site and really enjoyed them but this one…. well, suffice it to say I had to stop mid bite and write this because I was so blown away. Thank you so much for sharing this!! Now pardon me as I hide these from my family…

    1. You could try applesauce or banana instead of the oil but I haven’t tested the recipe without the oil so I’m not sure how the cookies will turn out. You could always make my chia breakfast cookies instead. They’re oil free.

    1. Hey Brittany! I would just freeze these in a freezer-friendly zip-loc bag or an airtight container. 🙂

  3. Hi, any suggestions to replace the almond flour, was thinking coconut flour? We have a food allergy in the house and need to substitute.

    1. Hey Michelle, I wouldn’t use coconut flour as it soaks up way more liquid than other flours so it can’t be subbed 1:1. I haven’t tested another flour, so I’m not 100% sure it’ll turn out the same. My first thought would be to try all-purpose flour though. Let me know if you end up making these and how they turn out for you. 🙂

        1. Hey Deanna – I’m not too sure how these cookies would turn out with quinoa flour as I have tested it. Let me know if you decide to try it and how they turn out!

  4. 5 stars
    These were incredible! I can’t believe how delicious they are and how much my whole family loved them. None of us are huge sweet potato fans and we all loved them! I added craisins on half of the recipe and mini chocolate chips on the other half.

  5. 5 stars
    These breakfast cookies smell amazing, taste delicious and are so easy to make. The biggest downside is waiting 25 minutes for them to bake, but totally worth it!

    How is the nutrition calculated? Using a 1/4 cup I was only able to yield 11 cookies and my calculator was closer to 200/cookie, not 116.

    1. Hey Abbey! I use My Fitness Pal to calculate the nutritional info. For 16 cookies it’s 116 calories and for a batch that yields 11 cookies it should be about 168 calories per cookie.

  6. 5 stars
    These are easy and not too sweet. I used oat flour instead of grinding oats and they’re still nice and light

    1. Hey Deanna – I’m glad these cookies turned out for you with the oat flour. Thanks for coming back to leave a comment and review. I so appreciate it!