Sweet Potato Breakfast Cookies

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sweet potato cookies

Sweet potatoes have become a staple in our Paleo kitchen. They are easy to grab, a great recovery food from a hard workout, and loaded with healthy carbs.

Sweet potatoes: 

  • Have massive amounts of beta-carotene, an important antioxidant
  • Contain twice the amount of fiber as white potatoes
  • Have high levels of B6 and Potassium
  • A potent source of manganese (helps stabilize blood glucose levels)
  • Are rich in vitamin C and E
  • Contain iron, magnesium, and vitamin D

Eating Paleo can be challenging when you are on-the-go, or when you just had an intense workout…but it’s not impossible. It takes a little planning ahead. I love to make these delicious breakfast cookies for times when I’m out-and-about, or I need to grab a quick snack or breakfast before running out the door.

The original recipe from The Preppy Paleo uses pumpkin, which is delicious! But, I wanted to throw in my favorite tuber and see if it still came out as amazing as always…and it did! I make 2-3 batches at a time because we just love them and the kids eat them too. I feel good providing a healthy snack for their growing bodies.

I want to send out a BIG THANK YOU to The Preppy Paleo for allowing me to share this with my readers!

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Sweet Potato Breakfast Cookies

(adapted from The Preppy Paleo with Permission)

INGREDIENTS: 

  • 1/2 cup of Almond Butter (where to buy)
  • 1/2 cup of pureed Sweet Potato – Roast them in the oven to soften or throw them in the microwave for 6 minutes (GASP…don’t hate me for still using my microwave!)
  • 1/4 cup maple syrup or raw honey (where to buy)
  • 2 eggs
  • 1/2 teaspoon vanilla (where to buy)
  • 1/2 teaspoon of baking soda
  • 2 teaspoon of pumpkin pie spice (where to buy) or 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg 
  • 1/2 teaspoon of real salt (where to buy)
  • 2-3 cups of mix-ins of choice*

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DIRECTIONS: 

  1. Preheat the oven to 350.
  2. Combine all the ingredients in a  large bowl.
  3. Drop by TB-2 TB onto a greased or silicate-lined baking sheet. Press down slightly with your palm.
  4. Bake for 12-15 minutes until golden brown.
  5. Makes 12 large breakfast cookies!

***Mix-in Ideas: 

CLICK HERE to Pin this Recipe!  

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41 Responses to Sweet Potato Breakfast Cookies

  1. Rebekah January 15, 2014 at 10:29 am #

    These sound wonderful and I can’t wait to make them especially since I’m head over heels for sweet potatoes. My only experience with roasting sweet potatoes includes cubing them tossing them with olive oil. Do you do that or do you just toss them in the oven whole or cubed without the olive oil? Thanks!

    • Michelle Priest January 16, 2014 at 9:07 am #

      I wash them and bake them whole…when i use the oven I wrap them in foil. I’m bad too..the microwave is much quicker..

  2. Susan January 15, 2014 at 4:17 pm #

    So glad they turned out well Jackie! Hope your readers enjoy :)

    • The Paleo Mama January 15, 2014 at 6:54 pm #

      Thank you so much Susan!!! They are so delicious…thank you for creating such a great recipe!

  3. Rae January 16, 2014 at 8:37 am #

    Thank you for posting these! I am always looking for new (and quick) breakfast ideas. I have been eating your Make Ahead No-Oatsmeal for the past two weeks and I love it. Can’t wait to try these.

    • The Paleo Mama January 16, 2014 at 10:03 am #

      Oh that’s great Rae! Glad to hear you are loving my recipes! You will love these cookies!!!

  4. Sara January 16, 2014 at 11:37 am #

    Read your post this morning and had everything neededto make them, so we had a yummy breakfast here, too! Thanks for a good “to-go” breakfast! We loved them!

    • The Paleo Mama January 16, 2014 at 1:25 pm #

      Yay!!! Glad you loved them! I’m making more today too! They are such a great go-to snack. They freeze well too!

  5. Amanda January 16, 2014 at 12:09 pm #

    I can’t wait to make these! I have a 9 month old, so I would use maple instead of honey, but do you think the almond butter will be ok?

    • The Paleo Mama January 16, 2014 at 1:24 pm #

      I’m not the one to ask on that Amanda! Just proceed with caution!

  6. sandy foster January 16, 2014 at 3:49 pm #

    Was that 2 to 3 cups of mix-ins or 2/3 cup???

    Sandy

  7. Jenny January 16, 2014 at 8:42 pm #

    These were great! I added shredded coconut and raisins and they were so good!

  8. Erica January 17, 2014 at 3:09 pm #

    I can’t really do almonds these days. Do you think peanut butter would taste horrible with sweet potatoes? What else do you think I might sub for the almond butter?

    • The Paleo Mama January 17, 2014 at 4:14 pm #

      I’ve used peanut butter before! It works fine with sweet potato! Go for it! Oh and don’t tell the paleo police I’ve used peanut butter! shhhhhhh

  9. tony January 21, 2014 at 9:30 am #

    Just wanted to say that I made these with some purple fingerling sweet potatoes and not only are they quite tasty but they are pretty cool looking too; they cook out into a blueish / purpleish color!

  10. Tiffany-Joy Mo January 24, 2014 at 4:33 pm #

    Hi! I just came across your blog…through FB:) These sound amazing, my son has a nut allergy…do you think trying sunflower butter might work instead of almond butter? I find so many recipes with Almond butter, and LOVE them, but I always feel bad making stuff he can’t enjoy with the rest of us:(

    • The Paleo Mama January 25, 2014 at 9:20 am #

      Sure sun butter would work but it might turn the cookies green! Still edible though!

      • Robert Mayer February 10, 2014 at 2:58 pm #

        Yes, green! This is exactly what happened with mine and I ended up panicking and threw out the remainder of my batch thinking they had gotten moldy. Only later did I learn about this natural reaction between the sunflower nut butter and baking soda: http://www.dailybitesblog.com/2013/10/03/crazy-food-questions-answered/

        So it seems one solution is to add a teaspoon or two of lemon juice to counteract this reaction. I feel much more relieved now.

    • Robert Mayer February 1, 2014 at 11:08 pm #

      I just made these for the first time and sunflower nut butter is exactly what I used (that’s what I had on hand and it’s also cheaper than almond butter). They turned out wonderfully! I will say that the stuff is pretty oily, so my mixture was a tad soupy so I put it into the fridge for about a half hour to firm up before spooning them onto the cookie sheet. For the mix-ins I used one cup of chocolate chips, 3/4 cup of walnuts, and 3/4 cup of coconut flakes (no sugar added kind). I will definitely be making these again!

      Here’s a photo of the end result: https://www.facebook.com/photo.php?fbid=10151803023745904

      • The Paleo Mama February 3, 2014 at 11:54 am #

        Thank you Robert! So glad to hear you enjoyed them!!!

  11. Beki February 2, 2014 at 8:37 am #

    These sound great! I was just wondering if it was really supposed to be 2-3 cups of mix-ins, or 2/3 cup mix-ins. Thanks : )

  12. Karen February 2, 2014 at 8:52 pm #

    Think I can freeze these?

  13. Sarah February 6, 2014 at 12:48 pm #

    These are my new favorite cookie! ! Thanks

  14. Audrey February 8, 2014 at 11:26 am #

    Just made these….batter taste so good. Only thing is the batter is sooooo runny. I followed the directions exactly, except used peanut butter instead if almond butter. I poured it into a loaf pan and am hoping it comes out. Any ideas why mine is runny?.

    • The Paleo Mama February 9, 2014 at 9:39 am #

      That’s so weird. Mine is always pretty thick. I’m wondering if the peanut butter you used is extra oily. That’s the only thing I can think of. You could try using 2 eggs instead next time and see how that goes.

    • Jen March 2, 2014 at 8:42 pm #

      Mine were runny too! I’ve made them 3 times now with 2 different almond butters and the same result. For me…I just put them in my silicone muffin liners and bake for about 20 minutes or so…instead of cookies, I get muffins :) family likes them…even my daughter who can get picky!

      • The Paleo Mama March 3, 2014 at 9:42 am #

        Try one less egg next time!

        • Jen March 3, 2014 at 4:05 pm #

          Thanks! I’ll give it a shot! I have to say they are good as muffins too though!

  15. Heather February 8, 2014 at 4:26 pm #

    Yum! I added a tablespoon or two of coconut flour because I thought the batter was too liquid-y (refrigerating it would prob have worked too/instead) and used 1/2 of a chopped ripe banana alonng with chocolate chips as my mix-ins… Turned out great!

  16. Brianna February 12, 2014 at 6:29 pm #

    Hey – These look delicious! I’m thinking of making these for a craving-something-baked craving. Do you know how many calories would be in a cookie with Chocolate Chips, coconut shavings, and almonds? Or somewhere I could get the calories for a cookie like this? Thanks!

    • Julie May 30, 2014 at 2:51 pm #

      I did a little research to figure out the calorie content:

      My ingredients were similar to yours:

      1 sweet potato = 125 calories
      1/2 cup of almond butter = 700 calories
      1/4 cup of honey = 250 calories
      1/4 cup of flaked coconut = 100 calories
      1/2 cup of dark chocolate chips = 400 calories
      1/4 cup of dried cranberries = 100 calories
      1/4 cup of almond flour = 160 calories

      = 125+ 700+250+100+400+100+160 = 1835 divided by 12 cookies = 152 calories each

  17. Liz February 14, 2014 at 11:35 pm #

    These were delicious! A very nice Valentine’s Day treat for myself =D

    I must admit, I used peanut butter… it’s the one non-paleo food that I just can’t shake =/

  18. Laura March 3, 2014 at 7:52 pm #

    Wow! These are great!! I made a double batch, and had to replace the eggs, so did 2 flax eggs and 2 of the baking powder egg replacer (1 tap baking powder + 1 1/2 TBS water + 1 1/2 TBS oil per egg….I used melted coconut oil, plus added a little true lemon powder to get the bubbling action) I added walnuts and shredded unsweetened coconut to whole batch, then split it and added dried cranberries to half and Chocolate chips to rest. I’m not sure which I like better, and I’m a chocoholic!! Oh, I didn’t have enough almond butter so added cashew butter also. And greased cookie sheets with coconut oil and the bottoms got kinda crispy… these are a dream come true for me :D

    • The Paleo Mama March 6, 2014 at 10:57 pm #

      Wonderful Laura! I’m glad to hear your egg replacer worked!!!

  19. Pam March 21, 2014 at 1:06 am #

    I wish I knew how many calories (maybe not) in each monster cookie because I can’t stop eating them!!! Today I had 4!!! Love them and I made a double batch. I think I may have to freeze just to keep my fingers off of them!!

  20. Kat C March 31, 2014 at 6:22 pm #

    These cookies look amazing. Like a few of your other readers, I can’t do nuts. I hope you won’t mind me sharing this nut-free, egg-free recipe that looks similar for those with sensitivities/allergies:
    http://www.theprimordialtable.com/2014/02/sweet-potato-cookies-aip.html

    I’m making your Fruit Gummy Snacks this week. I just got my molds in. I think I’m going to use water kefir in place of the water! Can’t wait to see how they turn out! :)

  21. Leslie M. April 24, 2014 at 9:33 am #

    I just made these the other night and added the coconut flakes. They were amazing!!! I took them to work and everyone loved them too. Thanks for sharing since I love simple healthy recipes that allow me to satisfy my dessert craving while being totally healthy :)

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