Whipping up more breakfast cookies as the kids love them for breakfast, and snacks. So quick you can whip these up in the morning, and they are a healthy, warm, delicious start to the morning. They also make a great afternoon snack, if there are any left! If not make another batch and switch it up adding chocolate chips instead of dried cranberries.
I made them like this not knowing how sweet they would be as there is no sugar added, the girls loved them so I didn’t play around and make another batch adding a little coconut palm sugar. If you are looking fora sweeter cookie you can add a little coconut palm sugar or check out my other Breakfast Cookies.
Sweet Potato Breakfast Cookies
Makes 12-15 big cookies
2 c oats, gluten-free
1/4 c ground organic flax seed
2 tsp cinnamon
1 tsp baking soda
1/4 tsp sea salt
1 c cooked mashed sweet potato, coarse mashed with a fork is fine just make sure to get a good packed cup
2/3 c almond milk, or non dairy milk of choice (used So Delicious Unsweetened Almond Milk Plus, for added protein)
1/3 c dried cranberries, cacao nibs, or chocolate chips, or both optional (used both 2 TBSP chocolate and 1/4c dried cranberries in batch pictured)
Preheat oven to 350. In a large bowl mix together oats, flax seed, cinnamon, baking soda, and salt. In a Vitamix, food processor, or magic bullet blend together sweet potato and almond milk. Mix the wet ingredients into the dry and stir with a spatula until combine. Stir in dried cranberries or chocolate chips. Drop spoonfuls of cookie dough onto a baking sheet and bake for 12-15 minutes or 10-12 minutes if you want to make 18-20 smaller cookies. Place on a wire rack to cool completely. Enjoy!