Sweet Potato Oatmeal Chocolate Chip Breakfast Cookies

Back by popular demand! A new and dare I say BETTER version of my Pumpkin Oatmeal Chocolate Chip Breakfast Cookie! This Sweet Potato Breakfast Cookie is the perfect amount of sweet to get your day going and the taste is UNREAL! Plus, they work well to freeze so they make a super easy breakfast to start your busy day! 

SWEET POTATO OATMEAL CHOCOLATE CHIP BREAKFAST COOKIES: 

DRY INGREDIENTS:

  • 2 CUPS BOB’S RED MILL GLUTEN FREE OAT FLOUR (I MADE MY OWN OAT FLOUR USING BOB’S RED MILL GLUTEN FREE OATS IN A HIGH SPEED BLENDER) 
  • 1/4 CUP NUTS OF CHOICE (I USED WALNUTS!) 
  • 1 CUP BOB’S RED MILL GLUTEN FREE OATS 
  • 1 TEASPOON BAKING SODA 
  • 1 TABLESPOON CINNAMON (CAN ADD MORE IF YOU WANT A STRONGER CINNAMON FLAVOR) 
  • 1/2 TEASPOON SALT 
  • 1 TABLESPOON CHIA SEEDS
  • 1/4 CUP UNSWEETENED COCONUT FLAKES

WET INGREDIENTS: 

  • 1 EGG (CAN USE FLAX EGG BUT I HAVE NOT TESTED) 
  • 3/4 CUP BOILED SWEET POTATO (EITHER BOILED OR BAKED) 
  • 1/2 CUP COCONUT SUGAR 
  • 1/2 CUP MELTED COCONUT OIL 
  • 1/8 CUP MAPLE SYRUP 
  • 1 TEASPOON VANILLA 
  • 1/2 – 3/4 CUPS CHOCOLATE CHIPS 

INSTRUCTIONS: 

1. IN A MIXING BOWL, COMBINE ALL DRY INGREDIENTS

2. IN A SEPARATE BOWL, COMBINE WET INGREDIENTS  

3. COMBINE DRY AND WET INGREDIENTS

2. SCOOP WITH A LARGE SCOOP 

3. FLATTEN INDIVIDUAL COOKIES SLIGHTLY

4. SPRINKLE WITH MORE CHOCOLATE CHIPS (OPTIONAL) 

5. BAKE AT 375 DEGREES FOR 15-17 MINUTES

6. ALLOW TO COOL 

7. ENJOY!