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Cranberry Oatmeal Breakfast Cookies with Sweet Potato

These cranberry oatmeal breakfast cookies are mixed with creamy sweet potato and almond butter! An easy, healthy and vegan friendly breakfast for on the go!

Course Breakfast
Cuisine American
Keyword breakfast cookies, healthy breakfast cookies, oatmeal breakfast cookies, vegan breakfasts
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 Cookies
Calories 214 kcal
Author Taylor

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

  1. Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
  2. In a medium sized bowl, mix together the quick oats, cinnamon and salt. Set aside.
  3. In a medium sized bowl, combine the almond butter, honey and vanilla extract.
  4. Add the mashed sweet potato into the almond butter/honey mixture and stir until everything is creamy and well mixed.
  5. 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.

  6. 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

  7. Sprinkle the cookies with 2 tsps coconut sugar, lightly patting down each cookie to adhere the sugar to the tops.
  8. Bake for 20-23 minutes until the cookies feel just set and almost slightly "springy" to the touch. They set up a lot more on the pan.

  9. Let cool completely on the pan, do not transfer to a cookie sheet.
  10. Devour!

Recipe Notes

* I just baked a sweet potato in a 400 degree oven for 40-45 mins, then mash it and measure!

Cookies will stay fresh, in a sealed, air tight container at room temperature, for about a week.
 These cookies freeze well for quick and easy breakfast or snacks