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Vegan Sweet Potato Breakfast Cookies

by Allie on January 3, 2011 · 39 comments

in Breakfast,Oven Lovin' (Baking),Recipes

Last week, I opened a can of sweet potato puree to bake a batch of doughnut muffins. Since then, I’ve been desperately brainstorming ways to use up the rest of the can. I thought about baking sweet potato yeast bread since we finished the challah bread in a mere 3 days, but I wanted to make something that didn’t take hours.

I found a recipe for Banana Oatmeal Breakfast Cookies, which I adapted to make Sweet Potato Cookies. Don’t let the “cookie” part of the name fool you though. These cookies are packed with whole grains, making them a great choice for breakfast.

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Vegan Sweet Potato Breakfast Cookies

Adapted from Vegan Cookies Invade Your Cookie Jar


  • 2/3 cup sweet potato puree
  • 2 TBSP ground flax seed
  • 1/4 cup almond milk
  • 1/3 cup canola oil
  • 1/2 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup spelt flour
  • 1 cup whole wheat pastry flour
  • 1 tsp pumpkin pie spice
  • 3/4 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups rolled oats
  • 3/4 cup toasted pecans, chopped
  • 1 cup dried cranberries


Preheat oven to 350*F. In a large mixing bowl, mix together sweet potato puree, ground flax seed and almond milk. Add in the remaining wet ingredients and mix well (oil, syrup, and vanilla). Sift in spelt flour, ww pastry flour, spices, soda, and salt and stir until fully incorporated. Fold in the oats, pecans and dried cranberries.

Using a 1/4 cup measuring cup, scoop cookie dough and drop on a baking sheet lined with parchment paper. Leave 2″ of space between each cookie. Press down the scoops to form a flat patty. Bake for 15 minutes or until the cookies are a light golden brown.

Makes ~20 cookies

Note: You can substitute pumpkin puree for the sweet potato. Be sure to add more sweetener to make up for the substitution.



Unlike Cookie Crisp Cereal (my favorite cereal as a child!), these cookies are very filling and nutritious. I ate a few fresh outta the oven for breakfast this morning and I am borderline stuffed. Although, I wouldn’t turn down a bowl of Cookie Crisp right now. I haven’t had that in years! Perhaps that’ll be my next baking project.


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{ 35 comments… read them below or add one }

1 Heather (Where's the Beach) January 3, 2011 at 1:54 pm

Oh wow, these look fantastic. I think I could go for one right now.


2 Emma (Sweet Tooth Runner) January 3, 2011 at 1:55 pm

Great timing Allie! I’ve got leftover canned pumpkin to use up, so I may well make these with your substitution tip! They look delish! :) Now to raid my cupboards to see if I have any toasted pecans…


3 Maddie (Healthy Maddie) January 3, 2011 at 3:10 pm

Those look great! I will remember this recipe when I have a can of pumpkin puree to use up!


4 Lindsay @ The Lean Green Bean January 3, 2011 at 3:16 pm

bookmarked! these look fantastic :) i love my sweet potatoes


5 Junia @ Mis Pensamientos January 3, 2011 at 3:20 pm

oooo great recipe! this one’s mine: – very basic compared to yours! can’t wait to try yours!


6 Salah@myhealthiestlifestyle January 3, 2011 at 3:31 pm

I have this recipe copied and saved :-) thanks for sharing girl!!


7 Lauren January 3, 2011 at 3:45 pm

I’ve made a version of these before, and everyone loved them! Great idea!


8 chelsey @ clean eating chelsey January 3, 2011 at 4:33 pm

Those look sooo good! I desperately want to try one!


9 Jenn L @ Peas and Crayons January 3, 2011 at 4:52 pm

What a great on-the-go breakfast!


10 Kate (What Kate is Cooking) January 3, 2011 at 6:00 pm

Definitely bookmarking this recipe. They’ll be great to bring to school on mornings I don’t have time to make oats!


11 corey @ the runners cookie January 3, 2011 at 6:22 pm

Allie these look fantastic! I love making breakfast cookies that I feel good eating any time of day!


12 Lisa January 3, 2011 at 6:31 pm

My mouth is watering :-)


13 Erica January 3, 2011 at 6:35 pm

What a great use for the sweet potato puree! the cookies look like they turned out amazing. I love a cookie with great texture.


14 alana (at) the food January 3, 2011 at 6:52 pm

what a good way to cram in some more sweet potatoey goodness!


15 Mary @ Bites and Bliss January 3, 2011 at 6:54 pm

They look great and even better to know they’re really filling. Just how breakfast cookies should be!


16 ezzie January 3, 2011 at 7:15 pm

I already love how delicious and filling sweet potatoes are, so when I saw this post on my subscriptions I was ecstatic! Defiantly will be making these soon!


17 Matt January 3, 2011 at 7:40 pm

Those look great! I want some ;)


18 Namaste Gurl January 3, 2011 at 7:46 pm

Mmmm, I love me anything involving sweet potatoes, so I’m sure I’d LOVE these! They sound like “kitchen- sink” cookies, that’ve which I have everything on hand! :)


19 Tatianna January 3, 2011 at 8:50 pm

Is it weird that I can’t bring myself to eat breakfast cookies or bars? They just aren’t voluminous enough for me and always leave me ravenous!

They do look pretty though :)


20 Erika @ FoodFitnessFun January 3, 2011 at 8:50 pm

These look delicious! Just one question though, where did you buy sweet potato puree? Or did you make it yourself?


21 Danielle January 3, 2011 at 8:52 pm

Yum! I’ve been trying to figure out what to do with leftover pumpkin… this is perfect!!!


22 Kristina @ Life as Kristina January 3, 2011 at 9:29 pm

Wow these look incredible!!!! I think i’ve stopped bookmarking since I bookmark almost every post-I need to start creating!!!!


23 BroccoliHut January 3, 2011 at 10:18 pm

Score! An excuse to eat cookies AND sweet potatoes for breakfast:)


24 Chelsea @ One Healthy Munchkin January 4, 2011 at 9:37 am

Cookies for breakfast? I’m sold! :D I’ll have to use canned pumpkin though because I’ve never seen a can of sweet potato puree in stores here!


25 Vanessa January 4, 2011 at 11:36 am

I have the same snooze butter morning routine!! Except mine are in five minute intervals :-) Those cookies look awesome!! And I totally remember Cookie Crisp! If you make that, I might be your new best friend!!


26 LauraJayne January 4, 2011 at 4:09 pm

These look amazing! I am always afraid to make too many *healthy* changes to baking recipes, so I love when someone else has done the hard work for me!


27 Alex February 7, 2011 at 9:45 pm

Do you know of anything you could sub in for half of the maple syrup?


28 Allie February 8, 2011 at 6:15 am

Perhaps honey or agave nectar?


29 Kathleen @ KatsHealthCorner February 27, 2011 at 12:21 pm

These sound delicious! Can’t wait to try them out! :D



30 Frankie November 11, 2011 at 1:21 pm

Any idea on nutritional information detail per cookie?


31 Lorin January 28, 2012 at 2:47 am

I’m making this for a “real food” potluck i’m going to. Pretty much a big group of people who appreciate healthy, local food that tastes delicious. Making them right now for that tommorow!


32 Molly February 17, 2012 at 6:16 am

Looks delish! Do you have any ideas on how to make sweet potato puree with just a sweet potato?


33 Allie February 17, 2012 at 10:46 am

Cook the sweet potatoes in their skin (boil, roast, microwave, etc.) until soft. Then skin, chop and puree them in a food processor. If roasting, I would wrap them in foil. If microwaving, I would wrap them in a wet paper towel.


34 Cynthia November 5, 2013 at 2:26 pm

Hello! I was wondering for this recipe, could i use oat flour instead of whole wheat pastry flour?


35 Allie November 5, 2013 at 7:36 pm

Hi Cynthia! I haven’t tried it with oat flour myself, so I can’t say for certain how it would turn out. Let me know if you try it out.


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