Sweet Potato Walnut Breakfast Cookies

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.

Sweet Potato Walnut Breakfast CookiesSweet Potato Walnut Breakfast Cookies

Ingredients

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

Method

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.Sweet Potato Walnut Breakfast Cookies

54 thoughts on “Sweet Potato Walnut Breakfast Cookies

    • Veronica Sheppard says:

      Hi Rosa, I currently don’t have a solid way of counting calories in my recipes. I’ve been looking into this for a while though and can hopefully start providing this information soon! In the meantime, you can try using calorie counters online, I just don’t know if they will produce realistic results.

  1. Ngan R. says:

    You had me at “breakfast cookie.” Looks delicious. I’ve been getting white sweet potatoes and was looking for recipes for them. This looks like a fun one for it!

    • Scott says:

      To the extent that there’s any difference among sugars (sugar is sugar) agave is one of the least-healthy sugars; it’s profile is basically akin to high fructose corn syrup (i.e., in fructose content).

      • sue says:

        true! raw sugar or coconut sugar would be better. AS is very highly refined. and NOT low glycemic response as originally touted by producers!

  2. Dragos Balan says:

    This actually changed my whole perspective on what a cookie can be. I’ve had my share of cookies, and this has surprised (pleasantly) the most! Great Job! Keep ’em comin! I don’t even care if i get fat.😛

  3. Connie says:

    I’d love to make the sweet potato walnut ones right now. I don’t have almond butter, maybe a substitute? Thanks for these, great ideas!!

  4. Kim says:

    I made them the first time and they were great. Lasted nicely in the fridge. I didn’t have baking soda, so I used baking powder instead – all is well..

    Made a second recipe since everyone loved them the first time. I bought baking soda and used it this time and things started looking weird: the inside of the cookie looked green. Then today, Tuesday, I made them on Sunday, they are black – and I didn’t burn them. They were out of the fridge for a few hours sitting on my desk, but the last batch were and they didn’t change colors. They still tasted good, but they look horrible. Is this the difference between the baking powder and the soda? The other ones were brown like the picture.

    Please advise.

  5. Veronica Sheppard says:

    Hi Kim,

    I’m glad they turned out well with your substitution the first time but I’m puzzled as to why they would be green or black the other time. If the only change was the baking powder vs baking soda it shouldn’t be so drastic that the colour is changed that much. Was that they only alteration to the recipe? I had great results with baking soda (the ones in the pictures) and haven’t tried baking soda, but even so I’m not sure why that would happen.

    Sorry I can’t be of more help but hopefully this problem doesn’t persist!

  6. vanderdecker says:

    The main effect of substituting baking soda for -powder is that the cookies would have been more acidic without the alkaline soda to neutralize the acidity of the maple syrup (and to a lesser extend the sweet potato) but I can’t see how that would effect color, just the taste.

  7. Catherine says:

    Just made these and they were delicious! But much flatter and less puffy and cute like yours. Is it really just 1/2 cup sweet potato? For the second batch in the oven I mixed in another 1/4 cup or so and they seemed to hold their shape a little better.

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