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A tray of golden brown sweet potato breakfast cookies with dark chocolate chips

Sweet Potato Breakfast Cookies

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 195
Ingredients Method

Ingredients
  

  • 1 cup cooked and mashed sweet potato
  • 2 cups old -fashioned rolled oats
  • 1/2 cup creamy almond butter
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dark chocolate chips or dried cranberries

Method
 

  1. Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, combine the mashed sweet potato, almond butter, maple syrup, and vanilla extract; whisk until the mixture is homogenous.
  3. Add the rolled oats, cinnamon, ginger, and salt to the wet ingredients and stir with a spatula until thoroughly combined.
  4. Fold in the chocolate chips or dried fruit.
  5. Using a 2-tablespoon cookie scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
  6. Slightly flatten each dough ball with the back of a spoon or your palm, as these cookies do not spread during baking.
  7. Bake for 12 to 15 minutes until the edges are set and the bottoms are lightly golden.
  8. Remove from the oven and allow to cool on the baking sheet for at least 10 minutes to firm up before transferring to a wire rack.