Healthy Sweet Potato Breakfast Cookies – made with desiccated coconut, a variety of seeds, mashed sweet potato and sweetened with coconut sugar | Paleo + Vegan
What a time to be alive, friends.
I’m glad we’ve all found a way to make cookies for breakfast a socially acceptable thing. I mean – I’d still eat them anyways. I’ve never been one to discriminate against any type of cookie at any time of day. I’m just glad we can all agree on cookies.
Now let’s chat about these Sweet Potato Breakfast Cookies aka your new favourite breakfast cookies.
Aside from being totally delicious these cookies are:
✔️Easy to make
✔️Soft & chewy on the inside
✔️Slightly crunchy on outside
✔️Packed full of nutritious ingredients
I could go on, but I don’t want to keep your from your cookies much longer
How to Make: Sweet Potato Breakfast Cookies
As I mentioned above these cookies are super easy to make – made in one bowl and ready in less than 30 minutes!
Unlike most breakfast cookies these are oat free which is great for all your coeliac’s who still have to be wary about eating even certified gluten free oats. Instead of relying on rolled oats for the bulk & texture in these cookies we’re working with desiccated/shredded coconut and a mixture of a few different seeds.
At the very base of this recipe is mashed sweet potato. The sweet potato adds bulk, sweetness, and extra nutrition. It also means that we don’t need as much oil/fat as most cookies recipes do.
In order to get the mashed sweet potato – there are a couple of ways you can go about it.
Option 1 (fast way): Poke a sweet potato all over with a fork and then microwave for about 4-5 minutes until soft and tender. Large sweet potatoes will need more time than small potatoes. Once microwaved, let cool for about 10 minutes before handling and the slice the potato down the middle and scoop out the insides. The peel should easily come off at this point. Then just use a fork or potato masher to mash until smooth.
Option 2 (long way): Poke a sweet potato all over with a fork and then bake in the oven for 45-60 minutes at 400°F/205°C. Remove from the oven and let cool for about 10 minutes before handling. Slice down the centre of the potato and scoop out the insides. Use a fork or potato masher and mash until smooth.
I haven’t tried these with bananas yet, but I’m fairly confident that you can use that if you prefer. Pumpkin is another substitute that should work. I’ve got another few weeks before the canned pumpkin should start showing up on store shelves here. Once they come back I’m going to be in full fall mode making these every chance I get!
All in all these cookies are simple, tasty, and dare I say good for you! They’re great if you want a grab and go snack to start your day, or something a little sweet to go along with your coffee or tea.
However you eat these – I just hope you enjoy them as much as we do!
Don’t forget to #asaucykitchen on instagram if you try these Paleo Breakfast Cookies! I’d love to see what you make with it! You can also post your pictures to my facebook page!
- 1 tablespoon ground flax seed + 3 tablespoons cold water mixed together
- 1/2 cup | 130 grams mashed sweet potato
- 1/4 cup + 2 tablespoons | 60 grams coconut sugar
- 1/4 cup | 60 grams coconut oil, melted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/2 cups | 135 grams unsweetened desiccated coconut
- 1/4 cup | 25 grams pumpkin seeds
- 1 tablespoon chia seeds
Preheat oven to 350°F/175°C and line or grease a large baking sheet.
Combine 1 tablespoon ground flax seed (or chia seeds) with 3 tablespoons cold water. Whisk until combined and place in the fridge for at least 5 minutes while you prep the cookies. When the 'egg' has thickened and gelled up it's ready to use.
In a large mixing bowl with an electric or stand mixer - beat together the mashed sweet potato and coconut sugar. Stir in the melted coconut oil and combine.
Mix in the cinnamon and nutmeg. Add the coconut, pumpkin seeds and chia seeds
Beat in the flax egg until combined.
Scoop the cookie dough out about 2 tablespoons at a time. Roll into little balls and then flatten out on the tray. The cookies won't spread while baking so shape them as you like.
Bake in the oven for 12-15 minutes or until the edges are lightly golden. Let cool on the baking tray for about 5 minutes before transferring the a cooling rack to cool completely.
Keep these stored in an airtight container for 4-5 days.