Sweetpotato Breakfast Cookies

A nutritious and tasty way to start the day.

These sweetpotato cookies are a tasty treat that reminds us of a more nutritious and wholesome version of Quaker Oats’ Oatmeal To Go bars. Plus, the complex carbohydrates from sweetpotatoes and oats in this recipe will keep you (or your kids) fueled up and satisfied.

  • Yield: 15 cookies

Ingredients

  • 1 cup mashed Farm Pak sweetpotatoes (directions below)

  • 3 cups oats

  • 1 cup almond flour

  • 1 teaspoon ground ginger

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1/2 cup maple syrup

  • 1/2 cup coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1/2 cup raisins

Directions

For mashed baked sweetpotatoes:

To save time, this step can be done 2-3 days ahead, or you can use our new steamable bags as a quick fix.

  1. Preheat oven to 400 degrees. Place sweetpotato on a baking sheet and roast for 60 minutes.

  2. Let cool, remove skin, and mash with a potato masher or fork.

For cookies:

  1. Preheat oven to 350 degrees F.

  2. In a food processor or blender, grind oats until they are coarsely chopped. Combine the oats with the almond flour, ginger, cinnamon, baking powder, and sea salt.

  3. In a separate bowl, combine the mashed sweetpotatoes, maple syrup, coconut oil, vanilla, and raisins. Whisk until fully combined.

  4. Fold the sweetpotato mixture in with the dry ingredients. If the dough is very crumbly, add more sweetpotato.

  5. Spoon out dough onto a greased baking sheet and press down gently on the tops so that each cookie is about 2-3 inches in diameter.

  6. Bake for 25-30 minutes or until the bottoms brown.

RecipeJacy ClappSweet Potato, Breakfast, Cookie