Cookies for breakfast?! Sign me up! These sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast.
As I sat down to write this blog, I thought about my mom and what she might think about me encouraging cookies for breakfast. But then I think back to my childhood and laugh about what I grew up eating for breakfast. I know I’m not alone in this! Sugary cereals that were promoted as breakfast food instead of occasional desserts, oatmeal packets that probably contained as much sugar as the cereal, granola bars that were also packed with sugar . . . the list could go on, and yes I am cringing.
These days my breakfast looks drastically different compared to when I was a kid, and I have to attribute a large part of that change to my education around food. I’ve learned so much about nutrition and health through my health coach training, and I’ve learned a lot about my individual body over the years. I now know what works best for my body and the key components to a healthy breakfast that will make me feel satisfied and keep me feeling full until lunchtime rolls around.
Let’s break down what a healthy breakfast is, shall we? In my mind, I build it very similarly to lunch and dinner meals: healthy fats, fiber, and lean protein. Some days breakfast looks vastly different from lunch and dinner (ahem, like when I eat cookies) but other days, like when I enjoy a breakfast salad, the meals all look very similar.
I like to include healthy fats in my diet in a variety of ways: nuts, oils, avocado, and fatty fish are my favorites! I love getting fiber in my diet through vegetables (shout out to #saladeveryday!) but for breakfast, I’ll often rely on oats or nuts for fiber. My protein looks different in almost every meal – some of my favorites ways to incorporate protein into meals are tempeh, eggs, chicken, nuts and protein powder.
Now if we look at this cookie recipe, and specifically at the ingredients, we can see that they check all of the boxes for a healthy meal.
Healthy fats? Check! Thanks to the coconut oil. Fiber? Check! Thanks to the sweet potato and oats. Protein? Yep! Thank you, nuts. However, I usually like to get a bit more protein at breakfast so I’d likely pair these cookies with some sort of protein for breakfast — maybe a hardboiled egg or a protein shake.
I hope you love these sweet potato breakfast cookies as much as we do. The fall spices complement the sweet potato perfectly and I love the addition of crunchy pecans and chocolate chips. Enjoy!
If you make these sweet potato breakfast cookies, be sure to leave a comment and star rating letting me know how they turned out. Your feedback is so helpful for the EBF team and other readers who are thinking about trying the recipe.
Cookies for breakfast? Sign me up! These sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast.
2 cups 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
¼ cup chopped pecans
¼ cup chocolate chips (dairy-free, if needed)
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 pecans and chocolate chips.
Use a large cookie scoop to scoop dough onto a baking sheet lined with parchment or a baking stone. Use your hands to form the dough into a round, flat cookie shape. Add a few chocolate chips on top if you’d like.
Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the 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.
For the baked sweet potato, wash your sweet potato and use a fork to poke several holes in the sweet potato. Place on a baking sheet and bake at 400°F for 45 minutes. Cool, remove skin, and mash with a fork or puree in a blender. Can be made up to 4 days in advance.