These sweet potato & oat breakfast cookies are high-energy and will put you in the right frame of mind for even the most hectic day. Healthy & guilt free! They are very easy to make, delicious and great to have on hand for an on-the-go breakfast. You can actually make them the previous night!
Jump to RecipeIf you have followed me for some time now, you know that I’m all about making healthy meals & treats. These cookies are free of processed sugar and flour, can be vegan (if you substitute honey with date syrup or maple syrup and leave out the eggs), gluten-free, portable and healthy enough to eat for breakfast. Now that’s my kind of cookie!
These sweet potato & oat breakfast cookies are a true definition of delicious meets healthy. With these cookies, you actually don’t need any other carb for breakfast as they are truly filling thanks to the sweet potatoes and oats. Sweet potatoes and oats are both high in fiber hence perfect for any breakfast meal.
They can also be a great snack for both children and adults. An amazing curry-on while travelling or even while one is going about their day to day activities so as to keep hunger a bay.
You can also check out more breakfast recipes here.
Preparation & Baking:
Preheat the oven to 180°C. Grease a large baking tray or line with a parchment paper.
In a large bowl, stir together the rolled oats, oat flour, ground flaxseeds, chopped almonds, raisins, ground cardamom and sea salt. Make a well in the centre.
In a another mixing bowl, crack in the eggs then add in the oil and honey then whisk. Add in the mashed sweet potato and mix it in till smooth.
Pour the wet ingredients into the well of the dry ingredients and stir until well combined and forms a sticky dough.
Using an a ¼ cup measurement or a large ice cream scoop, scoop the dough onto your prepared baking tray then wet your hands with water to flatten.
Bake for 18-22 minutes or until golden on the sides. Put them individually on a wire rack and allow them to cool.
Enjoy with a cup of milk.
Sweet potato & Oat Breakfast Cookies
Ingredients
- ⅔ cup mashed sweet potato
- ¼ cup oil
- ¼ cup (4 tbsp) honey
- 2 eggs
- 1 cup rolled oats
- ¾ cup oat flour
- ½ cup raisins
- ½ cup chopped almonds
- ¼ cup ground flaxseeds
- ½ tsp ground cardamom
- ¼ tsp sea salt
Instructions
- Preheat the oven to 180°C. Grease a large baking tray or line with a parchment paper.
- In a large bowl, stir together the rolled oats, oat flour, ground flaxseeds, chopped almonds, raisins, ground cardamom and sea salt. Make a well in the centre.
- In a another mixing bowl, crack in the eggs then add in the oil and honey then whisk. Add in the mashed sweet potato and mix it in till smooth.
- Pour the wet ingredients into the well of the dry ingredients and stir until well combined and forms a sticky dough.
- Using an a ¼ cup measurement or a large ice cream scoop, scoop the dough onto your prepared baking tray then wet your hands with water to flatten.
- Bake for 18-22 minutes or until golden on the sides. Put them individually on a wire rack and allow them to cool. Enjoy.
Notes
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