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!

2 thoughts on “Soft-baked Sweet Potato Chocolate Chip Breakfast Cookies

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