Sweet Potato Breakfast Cookies

Sweet Potato Breakfast Cookies

Healthy Sweet Potato Breakfast Cookies – made with whole wheat flour are a healthier option to packaged products. They are refined sugar free and butter-free. Instead in this recipe we use sweet potatoes!

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Baking can be very rewarding—especially when the fruits of your labor turn out healthy and delicious. Most people associate baking with using flour, butter, eggs, refined sugar and all the nasty stuff. Well, be surprised but there are MANY options out there to replace ‘bad” ingredients with “healthy” one.

Let’s take butter for example, you could use coconut oil, olive oil, avocado or sweet potatoes. Yes, sweet potatoes. They not only will make you cookies nice and soft but they also will provide natural sweetness to your baking treats.

A few weeks back I had a friend staying with me, visiting from Italy, I wanted to bake her something healthy but still not too “drastically different to what she is used to have”, so I decided to take baby steps for her toward a healthier breakfast, AKA breakfast cookies.

These recipes use whole wheat flour for higher fiber content, sweet potatoes to replace butter, maple syrup intead of refined sugar and healthy dark chocolate and chopped cashew nuts for extra crunchness.

She LOVED them and asked for more! I hope you will too 🙂


  • 1 cup mashed roasted sweet potatoes
  • 1 egg
  • 1 cup whole wheat flour (replace with buckwheat flour for gluten-free)
  • 1/4 cup rice flour
  • 1/3 cup maple syrup
  • a pinch of salt
  • 1/2 cup dark chocolate chunks
  • 1/3 cup chopped cashew nuts
  • 1 tsp baking powder

In a bowl whisk together sweet potato, egg and maple syrup

Add the flours, salt and baking powder, stir until combined

Next add the chocolate chunks and chopped cashew nuts

Fold them in

Drop tablespoon of dough onto parchment paper

and bake at 180 for about 15-18 minutes. Yes this long. The sweet potato makes the dough quite moist so they will need longer than average cookies

Let them cool down on a wirerack. When ready you can sprinkle some dry coconut on top, if you fancy 🙂 – I did!

Store your cookies into a glass jar

and reach out for one anytime you feel!


If you make this recipe, tag me on IG @the_fit_mediterranean!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.