10 Unique Sweet Potato Breakfast Cookies Kids Enjoy

Ever thought about turning sweet potatoes into scrumptious breakfast cookies that kids adore? Let’s explore ten unique variations that are not only delicious but also brimming with nutrition. From Classic Chocolate Chip to Chewy Raisin and Pumpkin Spice, each cookie offers a delightful blend of flavor and health. Picture starting your day with these wholesome treats. Curious to learn how to make them?

Classic Chocolate Chip Sweet Potato Cookies

Sweet Potato Breakfast Cookies are a delightful and nutritious way to start the day, combining the earthy sweetness of sweet potatoes with the indulgent taste of chocolate chips. These Classic Chocolate Chip Sweet Potato Cookies are perfect for kids and adults alike, offering a healthier twist on the traditional cookie. The natural sweetness from the sweet potatoes not only enhances the flavor but also reduces the need for excess sugar, making it a more wholesome option for breakfast or a snack.

These cookies aren’t only delicious but also easy to make, requiring simple ingredients that you might already have in your pantry. The combination of sweet potatoes and chocolate chips creates a chewy texture that’s irresistible, and the recipe can be made in just under an hour, making it a convenient choice for busy mornings.

With a batch size that serves 4-6 people, these cookies are perfect for small gatherings or to have as a quick breakfast option throughout the week.

Ingredients (Serves 4-6):

• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup rolled oats
• 1/2 cup almond flour
• 1/2 cup chocolate chips
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 350°F (175°C). Begin by peeling and boiling the sweet potatoes until they’re soft. Drain them and mash until smooth, then set aside to cool slightly.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, baking soda, and salt. Stir until evenly mixed.
3. Combine Wet Ingredients: In another bowl, mix the mashed sweet potatoes, melted coconut oil, maple syrup, and vanilla extract. Confirm the mixture is smooth and well combined.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring with a spatula until a uniform dough forms. Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
5. Shape Cookies: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers.
6. Bake: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

If you prefer a crunchier texture, consider adding a handful of chopped nuts, such as walnuts or pecans, to the dough. Make sure your sweet potatoes are thoroughly mashed to avoid any lumps in the cookies.

For an added flavor twist, experiment with adding a pinch of cinnamon or nutmeg to the batter. These cookies store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage. Enjoy them warm or at room temperature for a delicious and nutritious start to your day!

Protein-Packed Peanut Butter Sweet Potato Cookies

Protein-Packed Peanut Butter Sweet Potato Cookies are a delightful and nutritious breakfast option that combines the natural sweetness of sweet potatoes with the creamy richness of peanut butter. These cookies are perfect for kids and adults alike, providing a healthy start to the day with plenty of flavor and energy. Not only are they delicious, but they also contain essential nutrients that support growth and development, making them a smart choice for the whole family.

These cookies are easy to make and can be prepared in advance for busy mornings. They’re ideal for those looking to incorporate more plant-based ingredients into their diet without compromising on taste. With a perfect balance of sweet and savory, these cookies are sure to become a household favorite. Let’s explore the recipe for these Protein-Packed Peanut Butter Sweet Potato Cookies, suitable for serving 4-6 people.

Ingredients:

• 1 cup mashed sweet potatoes
• 1/2 cup creamy peanut butter
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup oats (rolled or quick oats)
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup chocolate chips (optional)
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This will guarantee that the cookies bake evenly and develop a nice golden-brown color.
2. Prepare the Sweet Potato: If you haven’t already, cook the sweet potatoes by boiling, steaming, or baking them until they’re soft. Once cooked, mash them until smooth, making sure there are no large lumps.
3. Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, peanut butter, honey or maple syrup, and vanilla extract. Stir until all the ingredients are well incorporated and smooth.
4. Combine Dry Ingredients: In a separate bowl, mix the oats, baking powder, cinnamon, and salt. This step prevents clumping and guarantees that the baking powder and spices are evenly distributed throughout the cookies.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. If using, fold in the chocolate chips and chopped nuts to add extra flavor and texture.
6. Shape the Cookies: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are set and slightly golden around the edges. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Serving: Once cooled, serve the cookies as a breakfast treat or snack. They can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

Extra Tips:

For an even healthier option, consider using natural or organic peanut butter, which typically has less sugar and additives. If you want to make the cookies gluten-free, use certified gluten-free oats.

You can also personalize the recipe by adding different mix-ins like dried fruits, seeds, or spices according to your family’s preferences. If the dough feels too sticky, you can add a bit more oats until it reaches the desired consistency.

Enjoy these cookies warm or at room temperature for a comforting and satisfying start to the day!

Cinnamon and Oat Sweet Potato Morning Treats

Sweet Potato Breakfast Cookies for Kids are a delightful and nutritious way to start the day. These Cinnamon and Oat Sweet Potato Morning Treats combine the natural sweetness of sweet potatoes with the warmth of cinnamon and the heartiness of oats, making them an excellent choice for a wholesome breakfast or snack.

They’re easy to make, and kids will love their soft, chewy texture and delicious flavor. These cookies are perfect for busy mornings, as they can be made in advance and enjoyed throughout the week.

The key to these cookies is their balance of flavors and textures. The sweet potato provides a moist and tender base, while the oats add a satisfying chewiness. Cinnamon adds a comforting spice that enhances the natural sweetness of the sweet potato.

These cookies aren’t only tasty but also packed with nutrients, including fiber, vitamins, and minerals. They’re perfect for a serving size of 4-6 people, making them ideal for family breakfasts or brunch gatherings.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 cup rolled oats
• 1/2 cup oat flour
• 1/4 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup raisins or chocolate chips (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the cookies from sticking.
2. Prepare the Sweet Potato: Peel and cube the sweet potato. Boil or steam the cubes until they’re soft and tender. Drain and mash the sweet potato until smooth. Allow it to cool slightly.
3. Mix the Wet Ingredients: In a large mixing bowl, combine the mashed sweet potato, applesauce, maple syrup, and vanilla extract. Stir well to ascertain all the wet ingredients are fully incorporated.
4. Combine the Dry Ingredients: In a separate bowl, mix together the rolled oats, oat flour, ground cinnamon, baking powder, and salt. Stir to evenly distribute the dry ingredients.
5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using raisins or chocolate chips, fold them in at this stage.
6. Shape the Cookies: Using a spoon or a cookie scoop, drop heaping tablespoons of the dough onto the prepared baking sheet. Flatten each mound slightly with the back of the spoon to shape them into cookies.
7. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges of the cookies are lightly golden. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Extra Tips:

For the best results, make sure your sweet potato is well-mashed and free of lumps, as this will guarantee a smooth texture for your cookies.

You can customize these cookies by adding nuts, seeds, or other dried fruits to suit your family’s taste preferences. If you prefer a gluten-free version, confirm that the oats and oat flour are certified gluten-free.

These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Enjoy them warm or at room temperature for a delicious and nutritious start to your day!

Chewy Raisin Sweet Potato Breakfast Cookies

Chewy Raisin Sweet Potato Breakfast Cookies are a delightful and nutritious way to start the day, perfect for children and adults alike. These cookies are packed with the natural sweetness of sweet potatoes and raisins, providing a healthy energy boost.

With oats as a base, they offer a chewy texture that kids will love, while the cinnamon adds a warm, comforting flavor. They’re easy to make and can be prepared in advance for a quick breakfast or snack throughout the week.

In addition to being tasty, these cookies are also a great way to incorporate more vegetables into your child’s diet without compromising on flavor. The sweet potatoes provide essential vitamins and minerals, and the whole-grain oats contribute to a feeling of fullness that can last until lunchtime.

These cookies are ideal for busy mornings when you need a nutritious grab-and-go option.

Ingredients for 4-6 people:

• 1 cup mashed sweet potatoes
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/3 cup raisins
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly.
2. Prepare the Sweet Potatoes: If you haven’t already, bake or steam your sweet potatoes until soft. Peel and mash them until smooth, measuring out one cup.
3. Mix Dry Ingredients: In a large bowl, combine the oats, flour, baking powder, cinnamon, and salt. Stir them together to guarantee even distribution of the baking powder and spices.
4. Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, honey or maple syrup, vegetable oil, and vanilla extract. Stir until well combined and smooth.
5. Combine and Mix: Pour the wet ingredients into the dry ingredients and stir until just combined. Then, fold in the raisins until they’re evenly distributed throughout the dough.
6. Shape the Cookies: Line a baking sheet with parchment paper. Using a spoon or cookie scoop, portion out the dough onto the sheet, flattening them slightly with the back of the spoon to form cookie shapes.
7. Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
8. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For added texture and nutrition, consider adding a handful of chopped nuts or seeds to the cookie dough. You can also substitute the raisins with other dried fruits like cranberries or chopped dates.

If you prefer a softer cookie, slightly underbake them and allow them to firm up on the cooling rack. These cookies store well in an airtight container for up to a week, making them a convenient option for busy mornings.

Pumpkin Spice Sweet Potato Breakfast Cookies

Pumpkin Spice Sweet Potato Breakfast Cookies are a delightful treat that combines the comforting flavors of fall with the nutritional benefits of sweet potatoes. These cookies are perfect for kids, offering a healthier alternative to traditional cookies while still satisfying their sweet tooth. The sweet potatoes provide natural sweetness and moisture, making these cookies soft and chewy. The addition of pumpkin spice adds a warm, aromatic flavor that’s sure to please both children and adults alike.

These breakfast cookies are an excellent option for busy mornings, as they can be made ahead of time and stored for quick, on-the-go breakfasts. They’re packed with wholesome ingredients and can easily be customized to include your child’s favorite add-ins, such as nuts, dried fruits, or chocolate chips. With just a few simple steps, you can create a batch of these delicious cookies that will keep your little ones energized throughout the morning.

Ingredients (Serves 4-6):

• 1 cup mashed sweet potatoes (cooked and cooled)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon pumpkin spice
• 1/4 teaspoon salt
• 1/4 cup chopped nuts (optional)
• 1/4 cup raisins or dried cranberries (optional)
• 1/4 cup chocolate chips (optional)

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Prepare the Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, maple syrup, melted coconut oil, and vanilla extract. Mix until the ingredients are well combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, pumpkin spice, and salt. Confirm that the dry ingredients are evenly distributed.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can result in tough cookies.
5. Add Optional Ingredients: If desired, fold in the nuts, raisins, or chocolate chips to the cookie dough. These add-ins provide extra texture and flavor.
6. Shape and Bake: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
7. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to a week.

Extra Tips: When cooking sweet potatoes for this recipe, you can steam, boil, or bake them until tender. Make sure they’re fully cooled before mashing and adding to the mixture to prevent the coconut oil from solidifying.

For a gluten-free version, substitute the whole wheat flour with almond or oat flour. You can also adjust the sweetness by adding more or less maple syrup to suit your taste preferences. Finally, feel free to experiment with different spices, such as cinnamon or nutmeg, to customize the flavor profile to your liking.

Nutty Banana Sweet Potato Morning Delights

The combination of sweet potatoes and bananas creates a naturally sweet base, reducing the need for added sugars. The nuts add a delightful crunch, and the overall texture is soft and chewy, making them enjoyable for kids of all ages. This recipe makes enough for 4-6 servings, perfect for a family breakfast or to have some leftovers for the next day.

Ingredients:

• 1 cup mashed sweet potatoes (cooked and cooled)
• 2 ripe bananas, mashed
• 1/4 cup peanut butter or almond butter
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup mixed nuts (such as walnuts, almonds, and pecans), chopped
• 1/4 cup raisins or chocolate chips (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, mashed bananas, peanut butter, honey, and vanilla extract. Stir until well combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, mix together the rolled oats, whole wheat flour, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until fully incorporated.
4. Add Nuts and Extras: Fold in the chopped nuts and raisins or chocolate chips if using. Verify they’re evenly distributed throughout the dough.
5. Shape Cookies: Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon to verify even baking.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the cookies are golden brown on the edges and set in the center.
7. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips:

For an extra flavor boost, you can add a pinch of nutmeg or a dash of ground ginger to the dry ingredients.

If you prefer a crunchier texture, consider toasting the nuts lightly before mixing them into the dough.

These cookies can also be stored in an airtight container at room temperature for up to 3 days, making them a convenient grab-and-go breakfast option.

Adjust the level of sweetness by modifying the amount of honey or maple syrup according to your preference or dietary needs.

Zesty Orange Sweet Potato Morning Cookies

Zesty Orange Sweet Potato Morning Cookies are a delightful and nutritious treat that kids and adults alike will love. These cookies are perfect for a quick breakfast on the go or a wholesome snack anytime during the day. The combination of sweet potatoes and the zesty kick of orange makes these cookies unique and flavorful, while also providing a good source of vitamins and fiber.

They’re easy to make and can be a fun activity to do with kids, who’ll enjoy mashing the sweet potatoes and mixing the dough.

To guarantee these cookies are as healthy as they’re tasty, the recipe incorporates whole ingredients and natural sweetness. The sweet potatoes not only add a natural sweetness but also keep the cookies moist. The orange zest and juice provide a revitalizing citrus aroma and taste, enhancing the overall flavor. This recipe serves 4-6 people, making it ideal for a family breakfast or to have some leftovers for the next day.

Ingredients:

• 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 1/2 cup almond flour
• 1/3 cup maple syrup
• 1/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 1/2 cup raisins or dried cranberries
• 1/4 cup chopped walnuts (optional)

Cooking Instructions:

1. Prepare the Sweet Potatoes: Begin by preheating your oven to 350°F (175°C). Wash and peel the sweet potatoes, then cut them into small chunks. Boil them in a pot of water until they’re tender, which should take about 15 minutes. Drain and mash the sweet potatoes until smooth. Let them cool slightly.
2. Mix the Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, melted coconut oil, maple syrup, applesauce, vanilla extract, orange zest, and orange juice. Mix until all the ingredients are well incorporated.
3. Combine the Dry Ingredients: In a separate bowl, whisk together the rolled oats, whole wheat flour, almond flour, baking powder, baking soda, ground cinnamon, and salt.
4. Mix Everything Together: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the raisins or dried cranberries and walnuts, if using.
5. Shape the Cookies: Line a baking sheet with parchment paper. Using a tablespoon, scoop out dough and roll it into balls. Place them on the prepared baking sheet and flatten them slightly with the back of the spoon or your fingers.
6. Bake the Cookies: Bake the cookies in the preheated oven for 15-18 minutes, or until the edges are golden brown. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Extra Tips: For an added nutritional boost, consider mixing in some chia seeds or flaxseeds into the dough. If you want to make these cookies gluten-free, you can substitute the whole wheat flour with a gluten-free flour blend.

Always verify the cookies are completely cooled before storing them in an airtight container to maintain their freshness. Finally, these cookies can be frozen for up to a month, making them a convenient option for busy mornings.

Maple Pecan Sweet Potato Breakfast Bites

Maple Pecan Sweet Potato Breakfast Bites are a delightful and nutritious way to kickstart your child’s day. These breakfast cookies aren’t only scrumptious but also packed with the goodness of sweet potatoes, offering a perfect balance of taste and nutrition.

Whether served as a morning treat or a mid-day snack, these bites are sure to be a hit with both kids and adults alike. The natural sweetness of maple syrup paired with the crunchy texture of pecans creates a harmonious blend that makes these cookies irresistible.

This recipe is designed to cater to a serving size of 4-6 people, making it perfect for family breakfasts or gatherings. The preparation is straightforward and involves simple ingredients that are often available in your pantry.

These Maple Pecan Sweet Potato Breakfast Bites aren’t just delicious but also versatile, as they can be easily adapted to include other favorite ingredients like dried fruits or nuts. Now, let’s explore the ingredient list and the step-by-step process to create these delightful breakfast cookies.

Ingredients:

• 1 cup mashed sweet potatoes
• 1 cup rolled oats
• 1/2 cup pecans, chopped
• 1/4 cup maple syrup
• 1/4 cup almond butter
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup dried cranberries (optional)

Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Prepare the Sweet Potatoes: Peel and cube sweet potatoes, then boil until tender. Once cooked, mash them thoroughly in a large mixing bowl until smooth. Allow the mashed sweet potatoes to cool slightly before proceeding.
3. Mix Wet Ingredients: In the bowl with the mashed sweet potatoes, add maple syrup, almond butter, and vanilla extract. Stir until well combined, confirming the almond butter is evenly distributed.
4. Combine Dry Ingredients: In a separate bowl, mix together rolled oats, chopped pecans, cinnamon, nutmeg, and salt. Stir to confirm the spices are evenly distributed among the oats and nuts.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the sweet potato mixture, stirring gently until everything is well incorporated. If using dried cranberries, fold them in at this stage.
6. Form the Cookies: Using a tablespoon, scoop the mixture onto the prepared baking sheet, spacing them about an inch apart. Flatten each scoop slightly with the back of the spoon to form cookie shapes.
7. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 18-20 minutes or until the edges are golden brown. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Extra Tips:

To guarantee the best results, make sure your sweet potatoes are mashed smoothly without any lumps, as this will help in achieving a uniform cookie texture.

If you prefer a sweeter cookie, you can increase the maple syrup slightly or add a handful of raisins or chocolate chips. For a nut-free version, substitute the almond butter with sunflower seed butter and omit the pecans.

These breakfast bites can be stored in an airtight container for up to a week, making them a convenient option for busy mornings.

Carrot Cake Sweet Potato Breakfast Cookies

Carrot Cake Sweet Potato Breakfast Cookies are a delightful and nutritious start to your child’s day. These cookies combine the natural sweetness and vibrant color of sweet potatoes with the classic flavors of carrot cake. They offer a healthier alternative to traditional breakfast treats, guaranteeing your children get a good dose of vitamins and fiber without compromising on taste.

Perfect for busy mornings or as a quick snack, these cookies are sure to become a favorite in your household.

The recipe is simple and involves wholesome ingredients that can be easily found in your pantry. By incorporating grated carrots and mashed sweet potatoes, these cookies not only boast a lovely texture but also pack in extra nutrients. The spices commonly found in carrot cake, like cinnamon and nutmeg, add warmth and depth to the flavor, making these cookies irresistible.

Gather your ingredients and follow the steps below to create a batch of these delicious Carrot Cake Sweet Potato Breakfast Cookies for 4-6 people.

Ingredients:

• 1 cup mashed sweet potatoes
• 1 cup grated carrots
• 1 1/2 cups rolled oats
• 1/2 cup whole wheat flour
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup raisins
• 1/4 cup chopped walnuts (optional)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/4 tsp salt

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the mashed sweet potatoes, grated carrots, honey or maple syrup, melted coconut oil, and vanilla extract. Stir until well combined.
3. Combine Dry Ingredients: In another bowl, mix the rolled oats, whole wheat flour, ground cinnamon, ground nutmeg, baking powder, and salt. Certify all ingredients are evenly distributed.
4. Combine All: Gradually add the dry ingredients to the wet ingredients, stirring continuously to form a dough. Fold in the raisins and walnuts (if using), making sure they’re evenly distributed throughout the dough.
5. Shape Cookies: Using a spoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops with the back of the spoon to shape them into cookies.
6. Bake: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the edges are lightly golden and the cookies are firm to the touch.
7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Extra Tips: For a more pronounced carrot cake flavor, you can add a pinch of ground ginger or cloves. If you want to make these cookies vegan, substitute honey with maple syrup and guarantee your chocolate chips (if you choose to add them) are dairy-free.

These cookies can be stored in an airtight container for up to a week, or you can freeze them for longer storage, making them a convenient option for breakfast-on-the-go or a quick snack.

Energizing Coconut Chia Sweet Potato Cookies

Sweet Potato Breakfast Cookies for Kids are a delightful and nutritious way to start the day, especially for the little ones. These cookies aren’t only delicious but packed with energy-boosting ingredients that will keep kids fueled throughout their busy mornings.

The combination of sweet potatoes and chia seeds provides a healthy dose of fiber, vitamins, and minerals, while coconut adds a touch of natural sweetness and healthy fats.

These Energizing Coconut Chia Sweet Potato Cookies are perfect for a quick breakfast on the go or as a wholesome snack. They’re soft, chewy, and have a subtle sweetness that kids love, with the added benefit of being free from refined sugars. Plus, they’re easy to make and can be prepared in advance, making them a convenient option for busy families.

Ingredients (serving size: 4-6 people):

• 1 cup mashed sweet potatoes
• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/4 cup chia seeds
• 1/4 cup maple syrup
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Cooking Instructions:

1. Preheat the oven and prepare the baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix dry ingredients: In a large mixing bowl, combine the rolled oats, shredded coconut, chia seeds, cinnamon, baking powder, and salt. Stir well to verify all the dry ingredients are evenly distributed.
3. Combine wet ingredients: In a separate bowl, mix the mashed sweet potatoes, almond butter, maple syrup, and vanilla extract. Stir until you have a smooth and creamy mixture.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients. Mix until everything is well combined and a dough forms.
5. Shape the cookies: Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers to guarantee they bake evenly.
6. Bake the cookies: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the cookies are set and slightly golden around the edges.
7. Cool and serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, serve them as a delicious breakfast treat or snack.

Extra Tips:

For added texture, you can incorporate chopped nuts or dried fruits into the dough before baking. If you prefer a sweeter cookie, consider adding a few chocolate chips or raisins.

These cookies can be stored in an airtight container at room temperature for up to five days or frozen for longer storage. When freezing, separate layers with parchment paper to prevent sticking. Enjoy these cookies with a glass of milk or a cup of yogurt for a balanced breakfast.