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Energizing Vegan Sweet Potato and Oat Breakfast Cookies

Start your day with a burst of energy, flavor, and nutrients with these Energizing Vegan Sweet Potato and Oat Breakfast Cookies. These cookies are packed with wholesome ingredients that will keep you fueled throughout the morning. They are naturally sweetened with maple syrup and enriched with the goodness of mashed sweet potato, rolled oats, and almond flour. Perfect for a quick breakfast on-the-go, a satisfying snack, or a light post-workout treat, these cookies are as nutritious as they are delicious.

These Vegan Sweet Potato and Oat Breakfast Cookies are a great addition to your plant-based meal plan. They are free from animal products, gluten (if you use certified gluten-free oats), and refined sugars, making them a wholesome choice for everyone, whether vegan or not.

Ingredients:

  • 1 cup mashed sweet potato (about 1 medium-sized sweet potato)
  • 1 ½ cups rolled oats (use gluten-free oats if necessary)
  • ½ cup almond flour (or any other nut flour such as cashew flour or oat flour)
  • ¼ cup maple syrup (use pure maple syrup for optimal flavor)
  • 2 tablespoons almond butter (or other nut butters like peanut butter or cashew butter)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • ¼ cup raisins (optional) or chocolate chips (for a sweet touch)

Directions:

Step 1: Preheat the Oven

  1. Preheat your oven to 350°F (175°C). This temperature ensures that the cookies bake evenly, creating a firm texture without burning.
  2. Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent the cookies from sticking to the pan and makes clean-up much easier.

Step 2: Prepare the Sweet Potato Mixture

  1. Mash the sweet potato. If you haven’t already prepared the sweet potato, cook it by baking or boiling until tender. Once cooked, remove the skin and mash the flesh. Measure 1 cup of mashed sweet potato and place it in a large mixing bowl.
  2. Combine wet ingredients: Add almond butter, maple syrup, and vanilla extract to the mashed sweet potato. Use a spoon or whisk to stir until the mixture is smooth and well-combined. These ingredients will add natural sweetness and moisture to the cookies.

Step 3: Add Dry Ingredients

  1. Add the rolled oats to the wet mixture, stirring until the oats are evenly incorporated. The oats provide a hearty texture and help give the cookies structure.
  2. Incorporate the almond flour, which adds a subtle nutty flavor and contributes to the cookies’ soft, chewy texture. If you don’t have almond flour, feel free to substitute it with oat flour or another gluten-free flour of your choice.
  3. Season the dough by adding the ground cinnamon, ground nutmeg, and a pinch of salt. These warming spices not only elevate the flavor but also offer anti-inflammatory benefits. Mix everything until fully combined.

Step 4: Optional Add-ins

  1. Optional additions: Stir in raisins or chocolate chips if you’d like to make the cookies extra indulgent. The raisins add a chewy texture and natural sweetness, while the chocolate chips create little pockets of chocolatey goodness in each bite. You could also add chopped nuts or seeds for added crunch and nutritional value.

Step 5: Shape the Cookies

  1. Scoop the dough: Using a tablespoon or a cookie scoop, portion the dough onto the prepared baking sheet. Space the cookie dough balls about 2 inches apart to allow for slight spreading as they bake.
  2. Flatten the cookies: Gently press down on each cookie with the back of a spoon to form a round shape. This will help the cookies bake evenly and give them a slightly crinkled texture on top.

Step 6: Bake

  1. Bake the cookies in your preheated oven for about 12-15 minutes or until the edges are lightly golden, and the center of the cookies feels firm to the touch. Keep an eye on them during the last few minutes to ensure they don’t overbake.
  2. Cool the cookies on the baking sheet for about 5 minutes, allowing them to firm up. Afterward, transfer the cookies to a wire rack to cool completely.

Recipe Information:

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
  • Total Time: 25 minutes
  • Serves: 12 cookies
  • Calories per Serving: 110 kcal (per cookie)

Nutritional Information (Per Cookie):

  • Calories: 110 kcal
  • Protein: 2g
  • Fat: 6g
    • Saturated Fat: 0.5g
  • Carbohydrates: 14g
    • Dietary Fiber: 2g
    • Sugars: 7g
  • Cholesterol: 0mg
  • Sodium: 30mg
  • Potassium: 180mg
  • Vitamin A: 110% of the daily value (from the sweet potato)
  • Calcium: 4% of the daily value
  • Iron: 4% of the daily value

These cookies are not only delicious but also nutrient-dense. Sweet potatoes are an excellent source of vitamin A, which is crucial for eye health and immune function, while oats provide soluble fiber that supports digestion and heart health. The almond butter contributes healthy fats and protein, making these cookies a well-rounded snack or breakfast option.

Vegan Benefits of This Recipe:

  1. Dairy-Free & Egg-Free: This recipe uses plant-based ingredients, making it perfect for anyone following a vegan, vegetarian, or dairy-free diet. Almond butter and mashed sweet potato are key ingredients that replace traditional eggs and dairy products, providing both moisture and texture.
  2. Naturally Sweetened: Instead of refined sugars, these cookies are sweetened with pure maple syrup, which adds a natural, rich sweetness while being lower on the glycemic index. This makes them a great choice for people looking to reduce their intake of processed sugars.
  3. Gluten-Free Option: If you need to make these cookies gluten-free, simply use certified gluten-free rolled oats. Oats are naturally gluten-free, but they can be cross-contaminated with gluten during processing, so it’s important to check the label if you are sensitive to gluten.
  4. High in Fiber: The combination of sweet potato and oats provides a significant amount of dietary fiber, which helps support healthy digestion and stabilize blood sugar levels. The fiber content also promotes feelings of fullness, which can help curb cravings and prevent overeating.

Tips for Perfect Vegan Sweet Potato and Oat Breakfast Cookies:

  • Sweet Potato Tips: If you have leftovers from dinner, you can use leftover mashed sweet potato in this recipe. Just make sure the sweet potato is plain, without any added butter, sugar, or seasoning.
  • Make Ahead: These cookies are great for meal prepping. Prepare a batch in advance, and store them in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to 7 days or freeze them for longer storage (up to 3 months). Simply thaw at room temperature before serving.
  • Consistency: If the dough feels too runny or loose, add more oats or almond flour to reach a thicker consistency. Conversely, if the dough is too thick, add a teaspoon of almond milk or water to loosen it up.
  • Bake Time: Oven temperatures can vary, so make sure to check the cookies towards the end of the baking time. You want them to be lightly golden around the edges but not too dark.

Why You Should Try These Vegan Sweet Potato and Oat Breakfast Cookies:

  • Quick and Easy: With only 10 minutes of prep time and 15 minutes of baking time, these cookies are a fast and convenient way to enjoy a nutritious breakfast or snack.
  • Perfect for Busy Mornings: These cookies are portable and can be grabbed quickly on your way out the door, ensuring that you don’t skip breakfast.
  • Kid-Friendly: If you have children, these cookies are a great way to sneak in some extra vegetables (the sweet potato provides essential vitamins and minerals) and make them feel like they’re enjoying a treat.

Serving Suggestions:

  1. Pair with a Smoothie: For a balanced breakfast, enjoy these cookies with a green smoothie or a protein shake.
  2. Toppings: Spread a thin layer of almond butter or coconut butter on top of the cookies for an extra dose of healthy fats and flavor.
  3. Coffee Companion: These cookies pair wonderfully with your morning coffee or tea, providing a satisfying crunch that complements the beverage.

Conclusion:

These Energizing Vegan Sweet Potato and Oat Breakfast Cookies are a versatile, easy-to-make, and nutrient-packed recipe that will quickly become a breakfast favorite in your home. With their plant-based ingredients, these cookies are perfect for anyone following a vegan diet, or for anyone simply looking for a wholesome snack that won’t derail their healthy eating habits. From their natural sweetness to their chewy texture, these cookies are as delicious as they are good for you.

Make a batch today, and enjoy a guilt-free, energizing treat that will keep you feeling nourished and satisfied throughout your busy day!