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!
rolled oats – make sure to use gluten-free oats if you have a gluten intolerance.
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
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.