Sweet potatoes, pumpkin spice, and cookies – FOR BREAKFAST! What’s not to love? These sweet potato breakfast cookies are a flourless, refined sugar free, deliciously easy cookie recipe that is so good for you, you can eat them for breakfast!
There is not much more I love than a good sweet potato. Whether I just spiralize one for a side dish, bake it with some cinnamon, make a breakfast bowl out of it, or have some sweet potato fries, they really are so versatile. And so good for us! Sweet potatoes are a great sweet veggie to curb those cravings for sugar, they are low glycemic so they don’t spike your blood sugar, and they are full of potassium and antioxidants. So that is why they make a great breakfast!
And if you don’t love the idea of having cookies for breakfast I don’t understand you 😛 this recipe is so fun and so easy it is great for prepping breakfast to have on hand all week long.
Let’s Make Pumpkin Spice Sweet Potato Breakfast Cookies!
Start with your sweet potato. You can cook it in the oven, but I didn’t want to wait an hour for my cookies, so I decided to utilize my microwave. Poke holes all over your potato with a knife (important so it doesn’t explode) and then microwave for five minutes. As this is cooking, move on to making your “egg” :
These vegan friendly cookies are made possible from my Nutiva super seed blend (but you can also use ground flax seeds). I make my “egg” from combining this with water and placing it in the fridge to thicken while I prep the other parts of the cookie. So make this while your sweet potato is cooking, place it aside, and it will be ready within a few minutes, just in time for when you are going to want it.
The rest is pretty simple! All you need to do is scoop out your cooked potato (you don’t want to use the skins) and combine in a large bowl with the stevia, and mix. I think using my electric hand mixer made this the easiest, but if you don’t have one you can put them in your food processor. Then slowly add the other ingredients into the dough, finishing with the egg.
Scoop one tablespoon of dough at a time and roll into a ball, placing on a greased cookie sheet. Important note: You need to flatten your cookies, they will not spread while cooking in the oven like traditional cookies do. I used my (washed – don’t worry!) fingers to push down and create a design kind of like you see on a peanut butter cookie, but you can do whatever you prefer – completely flatten, use a fork for a similar design, it’s up to you!
Lastly, cook for about 15 minutes, until edges are getting a little golden brown and the middles aren’t too squishy, and enjoy! These will stay good in an airtight container for about 5 days. Not that I think they will last that long, these lasted about 4 hours in my house. But if you don’t finish them in that time-frame just pop them in the freezer for longer keeping!
In addition to the listed ingredients, you will need:
- a cookie sheet
- a mixer or food processor
- oil or parchment paper
I hope you enjoy this breakfast!Print
If you try this recipe, please leave a comment below letting me know what you think! If you remake on Instagram, don’t forget to tag me at @donutworry_behealthy so I can see your creation and share in my stories!
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