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.
This is a sponsored post written by me on behalf of Smart Balance.
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, and Smart Balance Blended Butter & milk are heart 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.
- 1/4 cup Smart Balance® Blended Butter Sticks
- 2/3 cup zero or reduced calorie natural sugar substitute*
- 1 tsp cinnamon
- 1/4 tso ground ginger
- 1/4 tsp Kosher salt
- 1/2 tsp baking soda
- 2 egg whites
- 1/4 cup Smart Balance® Fat Free Milk with Omega-3
- 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