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!
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!
Ingredients Needed
rolled oats – make sure to use gluten-free oats if you have a gluten intolerance.
maple syrup – if you don’t need these cookies to be vegan you can use honey.
coconut oil
vanilla
frozen blueberries
spices: ground cinnamon, ground ginger and sea salt
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.
If you try this recipe for blueberry sweet potato breakfast cookies please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe.
Blueberry Sweet Potato Breakfast Cookies
4 from 6 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.
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.
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.
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.
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.
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. 🙂
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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.
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.
So delicious.
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.
Woo!! So glad these cookies were a hit! Thanks for the review, I really appreciate it!
Hi, any suggestions to replace the almond flour, was thinking coconut flour? We have a food allergy in the house and need to substitute.
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. 🙂
Any suggestions on how one would freeze these? Or is that not suggested?
Hey Brittany! I would just freeze these in a freezer-friendly zip-loc bag or an airtight container. 🙂