Sweet Potato Chocolate Chip Cookie
Cookies for breakfast? I’m in!! Well, maybe you want to skip the chocolate chips at breakfast…or not?? These sweet potato oat cookies can serve as part of a healthy breakfast, a snack or an anytime treat! I happen to enjoy a little something sweet in the morning around this time of year, especially if I’m hosting some friends for a holiday coffee. These cookies are sure to be a hit! Forego the calorie laden typical breakfast danish or crumb cake and offer up some of these healthy, delicious treats. The kids will love them too!
I do feel the need to mention this…if you are sensitive to sugar, or trying to stay more “low carb”, definitely have some eggs, turkey bacon, salmon or a protein shake with the cookie, especially if it’s in the morning. Adding additional protein will help to balance your blood sugar and slow down the digestion of the higher carb ingredients in the cookie. Oats and sweet potato are healthy and delicious, but it’s best to round out the meal with a little extra protein for optimal wellness!
Ingredients:
- 2 cups of gluten free oats
- 1 cup almond flour
- 1 cup mashed baked sweet potato
- 1/4 cup unsweetened apple sauce
- 2 eggs
- 1/4 tsp ground ginger
- 1/3 cup maple syrup
- 1/3 cup melted coconut oil
- 1 tsp vanilla
- 1-1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 1/4 cup chopped pecans
- 1/4 cup chocolate chips ( I prefer Lilly’s)
Directions:
Step 1. Preheat oven to 350 degrees
Step 2. Combine all wet ingredients ( sweet potato, apple sauce, maple syrup, vanilla, eggs and coconut oil) into a blender or bowl and mix until combined.
Step 3. In a large bowl, combine oats, flour, and spices. Then add the wet mixture to the dry mixture and mix well. Gently stir in the pecans and chocolate chips.
Step 4. Line baking sheets with parchment paper and scoop a tablespoon size amount of dough onto the cookie sheet. Use your hand to form the dough into a round, flat cookie shape.
Step 5. Bake until the cookies are golden and firm, around 20-30 minutes, depending upon your oven. Allow cookies to cool on a cooling rack for 10 minutes before transferring to a container.
Step 6. They can be left at room temperature for 2-3 days or store in the fridge for up to 5 days. You can also freeze them so they last much longer!
Let me know how you like these sweet potato chocolate cookies … would love to hear back from you! Happy baking!!
If this recipe has you excited, and you’re on the hunt for more inspiration or a weight loss program to start in the new year … then check out my program! If you’re looking for one on one coaching, contact me for more info!! I’d love to chat with you!! And don’t forget to follow me on Instagram at Zo_Healthy for lots of tips, tricks, recipes and ideas!
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