Breakfast Spice Cookies
These nutritious breakfast cookies are made with an unexpected but sweet and flavourful addition, sweet potatoes! They are sweetened with a little bit of coconut sugar. If you don't have coconut sugar on hand, you could always use brown sugar. I used raisins and dark chips but you could use cranberries or skip the chocolate all together (I would highly recommend the chocolate)! These are perfect snacks to have on the go or to have for breakfast. They are made with my favourite pumpkin butter by Canada's own Much Butter. If you make them be sure to tag me on instagram or send me an email! I can't wait for you to bake these.
- 01/30/2021
- 18 medium cookies
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Ingredients
- 2 peeled and baked medium size sweet potatoes
- ¼ cup Munch’s pumpkin seed butter
- ¼ cup melted Coconut oil
- 2 tsp coconut sugar
- ¾ cup large flake oats
- 2 tsp ground cinnamon
- 1 tsp. Hemp hearts
- 1 tsp. Chia seeds
- 1 tbsp ground flax seed
- ⅓ cup Pepitas
- ½ cup raisins
- Optional - ¼ cup dark chocolate chipits
Directions
- Step 1
- Preheat the oven to 350 ℉. Line a large cookie sheet with parchment paper or a silicone baking mat.
- Step 2
- Peel, cook and mash sweet potatoes, set aside.
- Step 3
- Melt coconut oil and set aside.
- Step 4
- In a large bowl combine potato, pumpkin butter, coconut oil and sugar. Stir until all ingredients are mixed in well.
- Step 5
- Add oats, cinnamon, hemp hearts, chia seeds ground flax to potato mixture and stir.
- Step 6
- Fold in pepitas, raisins and optional dark chocolate chips.
- Step 7
- Use a medium cookie scoop and place on the cookie sheet about 3 inches apart. Cookies will not spread as they bake.
- Step 8
- Bake cookies for 21 minutes at 350 ℉ and place on a cooling rack to completely cool before storing. Store cookies in the refrigerator for 5 days or transfer to a freezer safe dish or freezer bag for up to 3 months.
