Let your childhood dreams blend with your responsible side with these healthy cookies that you can eat for breakfast.
These are truly the definition of healthy cookies. Mashed sweet potato, almond butter, maple syrup, walnuts—these add up to provide tons of nutrients and protein. Need more convincing? They’re paleo and flourless, are super easy to make, and taste great.
I adapted this recipe from The Paleo Mama and was not disappointed. I became skeptical halfway through when I was pouring the batter out onto the cookie sheet because the dough looked runny and I was afraid they would just spread out and burn, but they didn’t! So don’t add in flour or anything to thicken it up—they will fluff up in the oven.
I sealed mine up in an airtight bag and ate them throughout the week because they act as a really convenient snack in the morning when you’re not in the mood for anything heavy. They’re also not too sweet and have adjustable flavours: feel free to use your own mix-ins instead of the ones I listed below.
Makes about 20 cookies
- 1/2 cup almond butter
- 1/2 cup sweet potato purée (I roasted a whole sweet potato in aluminum foil for about 40 minutes on 350 degrees F—scooped out and mashed the insides)
- 1/3 cup maple syrup
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1 tsp. nutmeg
- 1 tsp. ground cinnamon
- 1/2 tsp. finely ground salt
- 1/2 cup peanut butter chips
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
- A few whole walnuts for topping
Preheat oven to 350 degrees F.
With an electric hand mixer, beat together the almond butter, sweet potato, maple syrup, eggs and vanilla. Discard the hand mixer and stir from this point on with a rubber spatula or spoon. Add in the baking soda, nutmeg, cinnamon and salt—stir until well combined, scraping down the sides of the bowl.
Fold in the peanut butter chips, chocolate chips, walnuts and dried cranberries. Carefully pour small circles of batter onto a lined baking sheet (roughly 1 1/2 teaspoons each) and place a whole walnut in the centre, lightly pushing it down so that it stays in place but does not spread the cookie too thin.
Bake for 10-13 minutes until lightly browned on top. Allow to sit for 5 minutes before diving in. Be careful removing the cookies from the pan—they can be fragile. Store in an airtight container for 5 days and enjoy as a breakfast treat or on-the-go snack all week.