Flourless Sweet Potato Breakfast Cookies
A cozy and satisfying breakfast option that’s easy to make and customize, these cookies are perfect for busy mornings.
Servings: 12 cookies
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup mashed sweet potato, cooked and cooled Make sure it's fully cooked for best texture.
- 1 ripe banana ripe banana For sweetness and binding.
- 1/2 cup nut butter (almond or peanut) Can substitute with sunflower seed butter for nut-free option.
- 2 cups rolled oats, old fashioned preferred Quick oats can be used but yield softer cookies.
- 1 teaspoon cinnamon Enhances flavor.
- 1 pinch salt Balances sweetness.
- 1 teaspoon vanilla extract Optional, but adds flavor.
Optional Add-Ins
- 1/2 cup chocolate chips Use for a sweeter treat.
- 1/2 cup chopped nuts Walnuts or pecans work well.
- 1/2 cup raisins For a chewy texture.
- 1/2 cup shredded coconut For added flavor and texture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mash the cooked sweet potato until smooth.
- Mash in the banana until fully combined.
- Stir in the nut butter, cinnamon, salt, and vanilla extract.
- Add the rolled oats and mix until everything is well combined.
- Fold in any optional add-ins like chocolate chips, chopped nuts, or raisins.
- Scoop the dough onto the prepared baking sheet and gently flatten each scoop.
Baking
- Bake for 12 to 16 minutes until the tops look set and the bottoms feel firm.
- Let them cool for about 10 minutes before moving them to a wire rack.
Notes
These cookies store well at room temperature for 2 days, in the fridge for up to 5 days, and can be frozen for about 2 months. For extra flair, serve with a smear of peanut butter.