Healthy Sweet Potato Breakfast Cookies

I like to have a stash of these in the freezer. They’re great for breakfast on the run, or as a snack you can throw in your purse on those days when you’re running around and lunch doesn’t look like an option. Either way, they are a (gluten free) energy boost that is tasty with minimal sugar. Using organic ingredients and local, farm-raised eggs ups the anti on nutrition here as well.

Ingredients:

1 cooked and mashed sweet potato (about 1 1/4 cups)

2 large eggs

1/4 cup chopped dates

2 tbsp brown sugar or maple sugar

1 tsp vanilla

2 cups large flake oats

1 tsp cinnamon

1 tsp baking powder

1/3 cup dried cranberries or raisins

1/3 cup chocolate chips or peanut butter chips

1/2 tsp salt

1/2 cup chopped nuts (I used pecans)

1/4 cup ground chia or flax seed

Directions:

Preheat oven to 350F. Prepare baking sheets with parchment paper or silpat liners.

Mix together sweet potato, eggs, sugar, dates and vanilla. In separate bowl, combine oats, baking powder, raisins, dates, chocolate chips, salt, nuts and ground chia or flax. Combine the dry and wet ingredients. Mix until well combined. Drop by large spoonfuls (about 2 tbsp) onto baking sheet. Bake for 12-14 minutes. Cool on baking sheets. Enjoy immediately or wrap individually in plastic wrap and store in a ziploc in the freezer.