I run around a lot during the day, either getting work done, or taking care of errands, or dropping the kids off somewhere. I get super grumpy if I don’t eat regularly, so I’m always looking for new ways to have nutritious on-the-go food around. And if I can get some good stuff in with a cookie, heck yeah!
Sweet potatoes and dates make up the base for these bad boys. Oh, and peanut butter. Because everything is better with peanut butter, and that’s just a fact.
I called them breakfast cookies because they pack a punch to kick-start your day with 24g of carbohydrate for energy, almost 5g of protein and 9g of fat to keep you feeling full for more than a minute. Bonus: 3g of fiber in each cookie, not to mention vitamin A, several B vitamins, iron, calcium…just to name a few. But they’d also work great as pre- or post-run/workout fuel, or a mid-morning or mid-afternoon snack on the go.
Seriously easy to make – just get your food processor out!
It’s basically a dump and mix recipe.
You’re only prep work is to soak the dates in water for about 30 minutes and then chop them in half (remove the pits if they’re not already). Microwave 2 medium sweet potatoes for 6-7 minutes until they are soft. (You could bake them, but I don’t have patience for that. The microwave works just fine.) Peel them and mash them up. You’ll need 1.5 cups of them.
Use a smooth peanut butter that isn’t runny. I used Justin’s Honey Peanut Butter because the consistency is just right for this recipe, and because the honey helps sweeten the whole thing. We’re not adding any other sweetener!
I used half Bob’s Red Mill Garbanzo Bean Flour and half oat flour for this recipe. You could probably get away with all-purpose flour in place of the garbanzo bean flour, but you won’t get nearly the nutritional bang for your buck that you’ll get from the legumes. Most major grocery stores carry a bunch of Bob’s Red Mill flours (look for them on the top shelf of your baking aisle), but if you can’t find the Garbanzo Bean Flour, try a more specialized store like Whole Foods or Earth Fare.
You can buy oat flour already made, or you can just grind up whole oats at home. I always toss my old-fashioned oats into the food processor and pulse them until they’re the desired consistency. I like to be able to control how finely they’re ground, depending on the recipe. For this one, you’ll want to get pretty close to flour consistency.
Next you’ll toss everything except the mini chocolate chips into your food processor and process until a very sticky dough forms. Scrape the dough into a large bowl (don’t slice your finger off with the blade!). Fold in the chocolate chips. Place the dough by generous rounded spoonfuls onto the cookie sheet. You should end up with 12-15 large cookies.
Bake in the preheated 350 degree oven for 14-15 minutes. They’ll still be a little soft on the inside but will continue to set up as they cool down. Once they’re cooled, store the cookies in an airtight container for up to 3 days on your counter, or up to 2 months in the freezer.
Sweet Potato & PB Breakfast Cookies!
- 1.5 cups mashed sweet potatoes (the flesh from about 2 medium sweet potatoes)
- 10 dates, pitted
- 0.5 cups Justin's Honey Peanut Butter
- 0.5 cups Bob's Red Mill Garbanzo Bean Flour
- 0.5 cups oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.25 tsp table salt (use regular iodized salt)
- 0.5 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 0.5 cups mini chocolate chips
- Soak the dates for 30 minutes in a bowl of room temperature water. Shake off the extra water and cut them in half.
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Cook the sweet potatoes in the microwave until they are soft (approximately 6-7 minutes for 2 medium sweet potatoes). Peel them and mash the flesh (enough to make 1.5 cups).
- In your food processor, combine all ingredients except the chocolate chips. Process until a sticky dough forms.
- Transfer the dough from the food processor (careful of the blade!) into a large bowl. Fold in the chocolate chips.
- Place dough by generous rounded spoonfuls onto the cookie sheet. You should end up with 12-15 large cookies.
- Bake in the preheated oven for 14-15 minutes.
- Store the cookies in an airtight container for up to 3 days on your counter, or up to 2 months in the freezer.
- 188 kcals
- 24g carbohydrate
- 5g protein
- 9g fat