These oatmeal Sweet Potato Cookies are mixed with almond butter to make a gluten free, vegan and healthy treat or breakfast! Even kids will love them!
The cookies that your eyeballs are peering at might just be the easiest recipe ever. AND you can eat them for breakfast.
Ummmm is that not the most win/win combination EVER?
Between these, my breakfast cookies with apples and raisins and healthy oatmeal breakfast cookies with granola you are going to be starting your day with COOKIES all week long and not be mad about it.
In other news. Have you ever tried adding sweet potato to baked goods? I did it in the healthy gluten free sweet potato muffins and fell taste buds over heels with how sweet and flavorful it is and here we are.
Sweet potatoes IN COOKIES and you are going to thank yourself for listening to my advice when you make them.
Healthy Swaps
Ok, so if you know me at all, you know I’m ALL ABOUT the cookies. We have flourless gluten free chocolate cookies, gluten free almond flour shortbread cookies and SO many more on the blog, but I haven’t stopped there! Today’s recipe is going to be up your alley because this sweet potato cookies recipe can be BREAKFAST! That’s right, wake up in the morning and stuff your face with cookies to start the day. They’re good for you and contain all the goodness you need to satisfy your hunger and give you energy to tackle the day. Here are some healthy ingredient swaps I used to make them:
- Almond Butter: Instead of some nut butters that can have additives like sugar, I opted out and used pure almond butter.
- Honey or Agave: These cookies are sweetened naturally with honey instead of white granulated processed sugar, making them healthy!
- Sweet Potato: In place of eggs, I used sweet potato to hold these cookies together. This makes them vegan friendly!
Oatmeal Sweet Potato Cookies Ingredients
Sweet, chewy, satisfying cookies that you can eat for BREAKFAST have got to be the ultimate win win! These delicious potato cookies are going to switch up your breakfast options and keep your morning meal game STRONG. Let’s round up the ingredients and get started:
- Quick-cooking oats
- Cinnamon
- Salt
- Almond Butter
- Honey
- Vanilla Extract
- Sweet Potato
- Dried Cranberries
- Almonds
- Coconut Palm Sugar
Do Sweet Potato Cookies make a good breakfast cookie?
Breakfast doesn’t always have to be fancy or take a ton of time to make for it to be healthy or to taste delicious! And when the first meal of the day involves cookies, it’s safe to say I’m IN! These cookies are so flavorful, chewy, and sweet and they make the perfect breakfast on the go! They also would be a great grab and go snack for work, a hike, or post-workout snack!
Do they keep in the freezer?
Let’s say you have leftover cookies that you want to last for longer than a few days, or maybe you want to double or triple the batch and keep them for those busy days when you don’t have time to cook breakfast for you and your crew! These sweet potato breakfast cookies freeze really well! Simply place them in an airtight container or a ziplock freezer bag and store for up to 3 months!
Recipe Variations
If you’re like me and like to switch things up every now and then to keep things interesting, feel free to play around with these cookies. The recipe calls for dried cranberries, but if you don’t have them or would rather throw in something else, go for it! Raisins or dried blueberries would also be fantastic in these cookies. The same thing goes for nuts- if almonds aren’t your favorite, go ahead and substitute some finely chopped peanuts or macadamia nuts instead! You could also toss in some toasted coconut or chocolate chips if you’d like!
Other Healthy Oatmeal Cookie Recipes
Brown Butter Oatmeal Cookies with Chocolate Chunks
Vegan Gluten Free Oatmeal No Bake Cookies
Easy Peanut Butter Oatmeal Banana Cookies
Ingredients
- 1 Cup +1 Tbsp Quick-cooking oats (95g)
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 Cup Almond butter at room temperature or cold (Do not melt!)
- 1/2 Cup Honey (or agave)
- 1/4 tsp Vanilla extract
- 1/2 cup Sweet Potato, mashed * (120g)
- 1/4 cup + 2 Tbsp Dried cranberries roughly chopped (47g)
- 1/4 Cup Almonds finely chopped (40g)
- 2 tsp Coconut palm Sugar
Instructions
- Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
- In a medium sized bowl, mix together the quick oats, cinnamon and salt. Set aside.
- In a medium bowl, combine the almond butter, honey and vanilla extract.
- Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.
- Pour the liquid mixture into the dry and mix until everything is well combined. Add in the chopped craisins and almonds and stir until well combined.
- Drop by heading 2.5 Tbsps balls onto the prepared cookie sheet. Use your hands to flatten down until they are roughly 1/2 inch thick. I find using lightly damp hands is the easiest
- Sprinkle the cookies with 2 tsps coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
- Bake for 20-30 minutes until the cookies feel just set and almost slightly "springy" to the touch. They set up a lot more on the pan.
- Let cool completely on the pan, do not transfer to a cookie sheet.
- Devour!
Tips & Notes:
These cookies freeze well for quick and easy breakfast or snacks
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Ingredients
- 1 Cup +1 Tbsp Quick-cooking oats (95g)
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 Cup Almond butter at room temperature or cold (Do not melt!)
- 1/2 Cup Honey (or agave)
- 1/4 tsp Vanilla extract
- 1/2 cup Sweet Potato, mashed * (120g)
- 1/4 cup + 2 Tbsp Dried cranberries roughly chopped (47g)
- 1/4 Cup Almonds finely chopped (40g)
- 2 tsp Coconut palm Sugar
Instructions
- Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
- In a medium sized bowl, mix together the quick oats, cinnamon and salt. Set aside.
- In a medium bowl, combine the almond butter, honey and vanilla extract.
- Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.
- Pour the liquid mixture into the dry and mix until everything is well combined. Add in the chopped craisins and almonds and stir until well combined.
- Drop by heading 2.5 Tbsps balls onto the prepared cookie sheet. Use your hands to flatten down until they are roughly 1/2 inch thick. I find using lightly damp hands is the easiest
- Sprinkle the cookies with 2 tsps coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
- Bake for 20-30 minutes until the cookies feel just set and almost slightly "springy" to the touch. They set up a lot more on the pan.
- Let cool completely on the pan, do not transfer to a cookie sheet.
- Devour!
Tips & Notes:
These cookies freeze well for quick and easy breakfast or snacks
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
WEIGHT WATCHERS POINTS PER SERVING: SMART POINTS: 8 POINTS+: 6. OLD POINTS: 4
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!
Leave a Comment