These cookies are truly incredible! So glad you enjoyed these cookies, Cat. Woo! Thanks so much for making them and for coming back to leave a comment + star rating. You could always set the oven at a lower temp or cook them for only 18-20 minutes and just keep an eye on them. I really appreciate it. First review of my second round and they both came out delicious! Any excuse to eat cookies for breakfast and I’m in! So sorry to hear that. Thanks for making them and for coming back to leave a comment + star rating. These sweet potato breakfast cookies are super easy to make, delicious and great to have on hand for an on-the-go breakfast. And for reference, we did about 2 Tb per cookie and could have significantly reduced the bake time… but zero bake time was perfect too! Do you think I could sub for almond flour? Yayyy!! The feedback and ratings are super helpful! I’m glad these cookies are a hit with your babe. I had the same question. And how many cookies did you end up making? I just made those without the chocolate and they are absolutely delicious! https://mywholefoodlife.com/2016/05/16/sweet-potato-breakfast-cookies Yes, the almond flour goes in with the other dry ingredients. Would love to make these to send with my kiddos to school in their lunches but nuts aren’t allowed. Oh no! Inspired and adapted from Run Fast Eat Slow. <3. . And thank you so much for coming back to comment and leave a star rating. Looking for more cookie recipes? Robin Chase April 28, 2017. I think my 20 YO would LOVE this quick breakfast option, Hey Allison – Yes, pepitas will work just fine! Or should I make your pumpkin cookies? But then I think back to my childhood and laugh about what I grew up eating for breakfast. Ginger-Molasses Granola. Bake until bottoms are deep golden brown, 25-30 minutes. I added in raisins for some extra texture, and subbed coconut sugar for maple syrup. 1 tbsp grated fresh ginger or 1 tsp ground. I’ve made them ~10 times and they I’m surprised every time by how good they come out. In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt … Sign me up! Place on a baking sheet and bake at 400°F for 45 minutes. In the bowl of a food processor or high-speed blender, pulse the oats 5 or 6 times, until roughly chopped. I’m wondering if they got cooked too long as they shouldn’t have turned out dry. Run Fast. Line baking sheet with parchment paper. . I so appreciate it. Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour. Cookies for breakfast? I’m just not 100% sure how they’d turn out since I haven’t tried it. I like to include healthy fats in my diet in a variety of ways: nuts, oils, avocado, and fatty fish are my favorites! Space cookies 1 inch apart and slightly flatten. Do you think you could swap in pumpkin instead of sweet potato? I have a nut allergy in my home – can I sub pepitas for the nuts at the same ratio? I did some with chocolate chips and some with raisins and I had trouble choosing my favorite! 638. So glad these cookies turned out for you, Taina. So sorry these cookies weren’t a hit, Irene. Please wait a few seconds and try again. Run Fast. THANK YOU!!!!!!!! Don’t Get Beet Hummus. Line a baking sheet with parchment paper. Eat Slow: The Recipes. I made a mix of spices though, felt I needed something like pumpkin spices so I added nutmeg and all spice as well. the list could go on, and yes I am cringing. In a separate bowl, combine the oats, almond flour, and cinnamon. If you didn’t change anything or make your cookies smaller, your oven could be hotter than mine, so the cookies cooked faster. I was going to make your chia breakfast cookies (a staple in our household) with my four year old daughter this afternoon and am so thrilled I came across this recipe. And the sweet potato helps bind the cookies (since they don’t have an egg). These days my breakfast looks drastically different compared to when I was a kid, and I have to attribute a large part of that change to my education around food. I haven’t tested with any other flours besides almond but you could always make these carrot cake breakfast cookies instead. It cooked pretty fast though, in about 12 minutes, is it because my cookies were much smaller? Sweet Potato Breakfast. 1 cup orange-fleshed sweet potato puree (see note) ½ cup grade B maple syrup. I haven’t tried these cookies with another flour, but you could try all-purpose flour instead of the almond flour. Any suggestions? Now if we look at this cookie recipe, and specifically at the ingredients, we can see that they check all of the boxes for a healthy meal. Potato puree: Wrap 1 large sweet potato in foil. Did they seem too dry? I can’t rate yet as I haven’t eaten my cookies, they are still baking but just letting you know that you forgot to put the almond flour in the instructions…but I guess it goes in with the other dry ingredients. This week, I discovered Shalane Flanagan's incredible cookbook for runners, Run Fast Eat Slow, which came at the perfect time as I'm gearing up to run the NJ Half Marathon this Sunday! In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. The cookies are so tasty! Can be made up to 4 days in advance. My protein looks different in almost every meal – some of my favorites ways to incorporate protein into meals are tempeh, eggs, chicken, nuts and protein powder. One thing that would probable work is using roasted and mashed kabocha squash instead of the sweet potato since it has a similar texture. As I sat down to write this blog, I thought about my mom and what she might think about me encouraging cookies for breakfast. THANK YOU! We're sorry, we're not quite ready! Sweet Potato Breakfast Breakfast Potatoes Breakfast On The Go Vegan Breakfast Breakfast Ideas Clean Recipes New Recipes Cooking Recipes Healthy Recipes. Curious if you tested it with any other flours besides almond?