Sweet Potato Breakfast Cookies

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!