Sweet Potato Breakfast Cookies

Loyal store customer Mary knows a thing or two about healthy snacking on the go. She's a kindergarten phys ed teacher and a weekend warrior marathon runner who travels the country to race. So when she told us about these nutrition packed, portable cookies, we listened! These nutrition-packed cookies boast whole grains, beta carotene-packed sweet potatoes and anti-inflammatory spices. Oh, and they're delicious! Bake these, tuck them in the freezer then grab one on your way out. Our new favorite breakfast. Thanks Mary!

Adapted from Run Fast Eat Slow


3 cups old fashioned oats

1 cup almond flour or almond meal

1 tsp Ground Ginger

2 tsp Vietnamese Cinnamon

1/2 tsp baking powder

1/2 tsp Himalayan Salt

1 cup mashed sweet potatoes

1/2 cup maple syrup

1/2 cup All Natural Avocado Oil

1 tsp Pure Vanilla Extract

1/2 cup golden raisins

Ginger Sugar


Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a food processor or vitamix, grind 2 cups of oats to chop fine. Pour in a bowl with the remaining 1 cup of unground oats. Whisk in the almond flour, Ground Ginger, Vietnamese Cinnamon, Baking Powder and Himalayan Salt. In a separate bowl, stir together the sweet potatoes, maple syrup, All Natural Avocado OilPure Vanilla Extract and raisins. 

Combine the oat mixture with the sweet potato mixture. Using a 1/3 cup measuring cup or scoop, drop batter onto baking sheet. Flatten with a spatula to form a cookie shape. Sprinkle each cookie with Ginger Sugar. Bake for 25-30 minutes or until the bottoms are golden brown.

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