These Sweet Potato Breakfast Cookies are a great way to start your day! Packed with nutritious ingredients like sweet potato, oatmeal and walnuts this healthy breakfast cookie recipe is delicious too.
Just because I’m back to eating better for the new year, doesn’t mean I’m not going to have a treat on occasion. I’m going to be smarter about it though, and as you will find, a treat can easily become a viable meal, when you wisely choose ingredients. Healthy walnuts and oatmeal are prominent in this sweet potato breakfast cookies recipe, choosing a natural zero calorie sweetener lowers calories and sugar load… healthier without sacrificing flavor.
These sweet potato breakfast cookies are sort of halfway between a cookie and a small muffin top. They are quite tender on the inside and filling for their size. Over the past week, I would eat one to supplement a salad which wasn’t quite enough to satisfy me, or eat 2-3 with my coffee for a filling breakfast. I enjoyed this version, but will mix it up a bit next time i make them, for variety.
If you likes this recipe, try these other breakfast cookies…
- 1/4 cup Butter
- 2/3 cup zero or reduced calorie natural sugar substitute*
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp Kosher salt
- 1/2 tsp baking soda
- 2 egg whites
- 1/4 cup milk
- 2 1/4 cups quick oats
- 1 cup shredded sweet potato
- 1/4 cup chopped walnuts
- Preheat oven to 350 degrees.
- Mix Smart Balance® Blended Butter and sweetener together. Add cinnamon, ginger, salt, baking soda, egg whites & milk, and beat well.
- Add the remaining ingredients and mix well.
- Scoop 2 tbs size dollops of batter onto parchment lined baking sheets. Try to shape uniformly, as they will hold shape during baking.
- Bake for 13-15 minutes, until edges are starting to show a little golden brown color.
- Cool before serving