Soft-baked Sweet Potato Chocolate Chip Breakfast Cookies

Here are some Sweet Potato Chocolate Chip breakfast cookies that I baked last week when I ended up with some excess cooked sweet potato: 179 cal, 19C/10F/5P/5S. They reminded me of Fall and paired so well with my chai tea in the morning.

Other than the chocolate chips they are completely unsweetened, so they won’t send your blood sugars on a rollercoaster ride first thing in the morning (talk about lack of concentration at work!) They are full of healthy fats and hearty oats so that should help with that too! These are pretty much everything I want in a breakfast cookie. Oh, also, these are big! I made them using the largest cookie scoop I had on hand. You can see that for yourself:


  • 1 heaping cup mashed sweet potato (about 260 g)
  • 1 large egg
  • 2 tbsp sunbutter or any nut butter (32 g) – I love sunbutter!
  • 1 cup almond flour (112 g)
  • 2/3 cup oat flour (60 g)
  • 1/2 cup quick oats or rolled oats (40 g)
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/4 tsp sea salt
  • 1/4 cup semisweet chocolate chips (56 g)

Makes 10 cookies. Preheat oven to 350F and line a cookie sheet with parchment. Blend potato, egg, sun butter until smooth. Whisk together almond flour, oat flour, oats, spices, baking soda and combine with the wet mixture. Add chocolate chips and scoop onto the cookie sheet. Bake 15 minutes until the edges turn brown. Let cool and firm up on the cookie sheet. Enjoy! I stored leftovers in a sealed container in the fridge for a week. For all I know they may have lasted longer if they hadn’t all disappeared 🙂

Hope you love this recipe and remember to tag @200isplentysweet on Instagram!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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