Sweet Potato Breakfast Cookies are a dairy, grain and sugar free kid friendly nutritious snack that you can eat for breakfast, or any other time of day for that matter.
It’s February. You know what that means? It means it’s time to celebrate because half of winter is behind us, the darkest month of the year is over and days are getting longer. So let’s bake cookies. Breakfast cookies.
To begin, you’ll want to grind whole nuts and seeds in a small blender until finely ground just before it turns to nut butter.
Lay out in a thin layer and roast for 10 minutes in a 300 degree oven. Roasting nuts makes them more flavorful which adds to the yumminess of these cookies.
Set aside to cool. Spiralize a peeled sweet potato on the smallest noodle setting. Then place noodles in a food processor and pulse to rice the sweet potato.
Time to mix up the dough.
Use an ice cream scoop to portion out dough on a parchment lines baking sheet.
Press into 4 inch cookies about 1/4 – 1/2 inch thick. Bake for 15-18 minutes in a 300 degree oven.
Let cool. Cute little cookie monsters may sneak a few off the cooling rack when you’re not looking.
No sneaky cookie monsters around? Well then the recipe yields 12-15 large cookies. Make and freeze so they last awhile. Mildly sweet, these boast a satisfying nutty flavor. So good!
Please bake and tell.
And can you even believe that spring is right around the corner?
Sweet Potato Breakfast Cookies (makes 12-15 / 4 inch cookies)
1 1/2 cups mixed raw cashews, almonds and sunflower seeds, ground finely in the food processor
1 1/2 cups blanched almond flour
3 tablespoons flax seed meal
3/4 teaspoon baking soda
1/2 teaspoon sea salt
4 tablespoons honey
2 tablespoons coconut sugar
4 tablespoons melted coconut oil
1 tablespoon vanilla
2 eggs, beaten
1 medium sweet potato, peeled
1/3 cup enjoy life mini chocolate chips
Preheat oven to 300 degrees. Line a rimmed baking sheet with parchment paper. Place the ground raw nut/seed mixture on the lined baking sheet in a single layer and place in the preheated oven. Bake until lightly toasted, about 10 minutes. Remove from oven and set aside to cool.
While nuts are roasting, spiralize the sweet potato on the thinnest noodle setting. Place in a food processor and pulse sweet potato noodles until a rice consistency is created. Measure 1 cup and set aside.
In a large bowl combine almond flour, flax seed meal, baking soda, sea salt, and coconut sugar. Whisk dry ingredients together. Make a well in the center of the dry ingredients and place beaten eggs, coconut oil, honey and vanilla and beat wet ingredients together. Mix wet and dry ingredients together.
Add the toasted and cooled ground roasted nuts, sweet potato “rice” and chocolate chips. Mix well so ingredients are well-distributed. Allow the dough to sit for 5 minutes.
Get your previously used lined baking sheet out again. Divide dough out into 12-15 equal portions and place on baking sheet about 2 inches apart. I use a regular sized ice cream scoop for this. With damp hands, shape each portion into a ball, return it to baking sheet and then press it into a 4 inch disk, about 1/4 inch thick.
Bake on the middle rack of your oven until cookies are puffed up, pale golden all over, about 15-18 minutes. Remove from oven and allow to cool on baking sheet for 10 minutes. Transfer to wire rack until cool. These store well in the freezer.