Sweet Potato Breakfast Cookies

Sweet Potato Breakfast Cookies

Sweet Potato Breakfast Cookies


1/2 cup tahini

1/2 cup mashed, roasted sweet potato

3 tablespoons maple syrup

4 dates (soaked)*

2 chia eggs**

1/2 teaspoon vanilla

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon salt

chopped cashews (or other nuts of your choice)



Preheat oven to 350 degrees F. In a bowl, mix everything except for the chopped nuts together. Once well combined, add in the nuts. Spoon dough onto a lined baking tray (makes 10 large breakfast cookies). Bake for 10-15 minutes, until lightly browned. Let cool for a few minutes before lifting them off the tray.



*You can mash up 2 of the dates with a fork and chop the other 2, so you have little pieces in your cookies.

**How to make a chia egg: for 1 chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let gel up for at least 15 minutes.


Recipe Credit: Curls'N'Chard