Use a large cookie scoop to scoop dough onto a baking sheet lined with parchment or a baking stone. One thing that would probable work is using roasted and mashed kabocha squash instead of the sweet potato since it has a similar texture. We're sorry, we're not quite ready! Thank you for your support. Thanks so much for making them and for coming back to leave a comment + star rating. Protein? I am canning up our halloween/thanksgiving pumpkins and want new ways to use it up. Eat Slow. Make sure to tag your recreations: #eatingbirdfood. ½ tsp fine sea salt. Use ¼ cup measuring cup to drop batter onto baking sheet. Your email address will not be published. 1. Can be made up to 5 days in advance. I had previously baked Japanese sweet potatoes that were divinely sweet. So sorry to hear that. Don’t Get Beet Hummus. Here, Eating Bird Food simply means eating a wholesome diet focused on real food — without labels. I had the same question. Sweet Potato Breakfast. Yay!! Sign me up! Eat Slow: The Recipes. I added ground flaxseed into mine and made three different types — raisin, walnut, and chocolate chip. I’m sure the dried cranberries with the sweet potato was a delicious combo. Next time, I’ll probably add an egg or more butter. I did some with chocolate chips and some with raisins and I had trouble choosing my favorite! , I made these last night and subbed out whole wheat flour and butter for the almond flour & coconut oil. I’m not sure how it got deleted. I have coconut flour on hand. Bake at 400 degrees for 45 minutes. ★☆ Thanks. Sweet potato breakfast cookies. Place on a baking sheet and bake at 400°F for 45 minutes. <3. Thanks so much for coming back to leave a comment and star rating, I so appreciate it! Thanks to the coconut oil. I haven’t tried it with pumpkin so I’m not sure but I have a feeling that you’d want to use less pumpkin because it has more liquid than sweet potato. My first batch had dried cranberries as the add-in and yesterday I went all-in with chocolate chips. Your feedback is so helpful for the EBF team and other readers who are thinking about trying the recipe. ½ cup coconut oil, melted. Curious if you tested it with any other flours besides almond? Saving recipe for later! https://www.copymethat.com/r/uwxoQue/sweet-potato-breakfast-cookies/. Is there any reason for this to happen?! The dough should be thick. Before following, please give yourself a name for others to see. © 2020 Eating bird food • AN ELITE CAFEMEDIA FOOD PUBLISHERsite by Katelyn Calautti + Made to thrive. Sweet Potato Breakfast Cookies. but for breakfast, I’ll often rely on oats or nuts for fiber. . So glad you enjoyed these cookies, Cat. Add a few chocolate chips on top if you’d like. The cookies are so tasty! Sign me up! And also the cook times are dependent on your oven and yours might be hotter than mine. Thank you, nuts. In a large bowl, combine the oats, processed oats, almond flour, cinnamon, baking powder, salt … Oh no! So so so good!!! For the baked sweet potato, wash your sweet potato and use a fork to poke several holes in the sweet potato. We had something similar at the Farmers Market and had been trying to replicate them. We now have 2 batches in our freezer – and several people asking for your recipe! 1 cup almond flour. Check! Do you think you could swap in pumpkin instead of sweet potato? That’s his way of saying he does not like it. Please wait a few seconds and try again. Keep leftover cookies at room temperature for up to 2-3 days or in the refrigerator for up to 5 days. <3, These cookies were fine but the dough is where it’s at! Keywords: sweet potato cookies, breakfast cookies, sweet potato breakfast cookies, Tag @eatingbirdfood on Instagram and hashtag it #eatingbirdfood. 3. My adaptations: I added some cardamom, and instead of pecans and chocolate chips I added a mixture of chopped hazelnuts, chopped almonds, coconut flakes, golden raisins, dried cranberries, and chopped giant raisins (which taste like figs). Would love to make these to send with my kiddos to school in their lunches but nuts aren’t allowed. Bake until the cookies are golden and firm around the edges, 25 to 30 minutes. Saved by Sarah Disanza. It cooked pretty fast though, in about 12 minutes, is it because my cookies were much smaller? Cookies for breakfast?! In a separate bowl, combine the oats, almond flour, and cinnamon. Maybe it is the change in weather but chocolate with sweet potato now does sound like a breakfast celebration I can endulge in! Looking for more cookie recipes? Can be made up to 4 days in advance. Pour the liquid mixture into the flour mixture and stir until just combined. Cookies for breakfast? I really appreciate it. Line baking sheet with parchment paper. 638. I haven’t tried these cookies with another flour, but you could try all-purpose flour instead of the almond flour. 3 cups old-fashioned rolled oats. I appreciate it. Some days breakfast looks vastly different from lunch and dinner (ahem, like when I eat cookies) but other days, like when I enjoy a breakfast salad, the meals all look very similar. Instructions Preheat the oven to 350°F. Warmest wishes to you and yours this holiday season. I made a mix of spices though, felt I needed something like pumpkin spices so I added nutmeg and all spice as well. I just finished my first trial, but unfortunately the cookies got burned from the bottom! Hey Yussra! Whisk to blend. I love getting fiber in my diet through vegetables (shout out to #saladeveryday!) I then rolled them in sesame seeds before putting them on the cookie sheet. Just added it back in. Also moistening hands make it easier to mould the cookies . Fiber? Space cookies 1 inch apart and slightly flatten. And for reference, we did about 2 Tb per cookie and could have significantly reduced the bake time… but zero bake time was perfect too! In separate bowl, whisk together sweet potato puree, syrup, oil, vanilla, and raisins until well combined. 1 tbsp grated fresh ginger or 1 tsp ground. the list could go on, and yes I am cringing. THANK YOU!!!!!!!! And how many cookies did you end up making? I have a nut allergy in my home – can I sub pepitas for the nuts at the same ratio? Let’s break down what a healthy breakfast is, shall we? THANK YOU! I haven’t tested with any other flours besides almond but you could always make these carrot cake breakfast cookies instead. I now know what works best for my body and the key components to a healthy breakfast that will make me feel satisfied and keep me feeling full until lunchtime rolls around. I just made those without the chocolate and they are absolutely delicious! Required fields are marked *, Rate this recipe Place in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt. Cool the cookies on the baking sheet on a cooling rack for 10 minutes, then carefully transfer the cookies to the rack to cool completely. Hello, thank you so much for this amazing recipe. . Any suggestions? Or should I make your pumpkin cookies? The raw dough tastes good! Place on a baking sheet and bake at 400°F for 45 minutes. ★☆ Place in large mixing bowl and combine with almond flour, ginger, cinnamon, baking powder, and salt. I can’t rate yet as I haven’t eaten my cookies, they are still baking but just letting you know that you forgot to put the almond flour in the instructions…but I guess it goes in with the other dry ingredients. And the sweet potato helps bind the cookies (since they don’t have an egg). Any excuse to eat cookies for breakfast and I’m in! I’m wondering if they got cooked too long as they shouldn’t have turned out dry. Hey, I’d like to make these for my kids without having to buy special ingredients. Woo! You could always set the oven at a lower temp or cook them for only 18-20 minutes and just keep an eye on them. Meal Prep Salad - Kale Sweet Potato Lentil Salad, Healthy Apple Crisp with Oatmeal Pecan Topping. Thanks for making them and for coming back to leave a comment + star rating. ★☆. 2. Did you change anything about the recipe? Coach Becky shares another one of her favorite recipes from Run Fast, Eat Slow - Sweet Potato Breakfast Cookies! Cool, remove skin, and mash with a fork or puree in a blender. In bowl of food processor, pulse oats for 5-6 times, until roughly chopped. Add 1 cup of oats to a blender or food processor and process until the texture is similar to quick oats, almost oat flour. Thanks for coming back to leave a comment + star rating. My husbands comment was”definitely healthy”. . And I’m glad that your substitutions worked out well, the combo sounds delicious! I’m just not 100% sure how they’d turn out since I haven’t tried it. Now if we look at this cookie recipe, and specifically at the ingredients, we can see that they check all of the boxes for a healthy meal. Preheat oven 350 degrees. We baked half and before they got out of the oven the other half of the dough was completely devoured. Healthy fats? This recipe put the leftovers to perfect use. . I highly recommend this book to anyone who wants to excel in running or just live a healthy and active lifestyle. Can be made up to 4 days in advance. If you make these sweet potato breakfast cookies, be sure to leave a comment and star rating letting me know how they turned out. We then doubled the pecans and substituted 1/2 cup of raisins for the chocolate chips.
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