Description
Gluten Free, Vegan, Refined Sugar Free
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!
Ingredients
Scale
- 1 vegan “egg”
- 1 tbsp Nutiva Superseed Blend with Coconut (or ground flax)
- 3 tbsp water
- 1/2 cup sweet potato – mashed (about one small/medium sweet potato)
- 1/4 cup stevia
- 1 tbsp coconut oil, melted
- 1 cup unsweetened toasted coconut
- 1 tsp pumpkin pie spice
Instructions
- Poke holes all over the sweet potato with a fork, and microwave for five minutes.
- Preheat oven to 350 F.
- To make egg substitute: combine superseed blend or flax with water and mix until combined. Sit in the fridge for at least five minutes while preparing the dough.
- Beat together the sweet potato and stevia in a food processor, or with an electric hand mixer.
- Mix in the pumpkin pie spice and coconut flakes.
- Beat in the “egg” until until combined.
- Scoop out 1 tbsp at a time and roll into a ball for each cookie.
- Place on a greased cookie sheet (or covered with parchment paper) and push down with three middle fingers to make flat (they won’t spread in oven).
- Cook for 15 minutes.
- Keep in an airtight container for about 5 days.
Notes
Check out my Amazon shop to find the Stevia and other brands I use in my recipes and recommend for you!
Nutrition
- Serving Size: 1 cookie