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Rich Sweet Potato Cookies – 1 Bowl, 6 Secret Benefits

Sweet potato cookies
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Sweet potato oatmeal cookies made with chickpeas, peanut butter, and chocolate chips. A gluten-free breakfast option or meal prep snack.

Ingredients

Scale
  • 1 cup mashed cooked sweet potato (about 1 medium; cooled)
  • 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
  • 1/2 cup creamy peanut butter (or almond butter)
  • 1/3 cup maple syrup (or honey)
  • 1 tsp vanilla extract
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup mini chocolate chips (plus a few for topping)
  • 2 tbsp shredded coconut (optional, for topping)
  • 1–2 tbsp chopped spinach or mint leaves (optional, for garnish)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, mash chickpeas with a fork or potato masher until mostly broken down.
  3. Stir in mashed sweet potato, peanut butter, maple syrup, and vanilla until combined.
  4. Mix in oats, cinnamon, baking powder, and salt. Fold in chocolate chips.
  5. Scoop about 1/4 cup dough per cookie onto the baking sheet. Flatten into thick rounds. Press extra chocolate chips on top and sprinkle coconut if using.
  6. Bake 12–15 minutes until set and lightly golden around the edges.
  7. Let cool 10 minutes on the pan, then transfer to a rack.

Notes

  • Store in an airtight container for up to 5 days.
  • Freeze baked cookies for longer storage.
  • Substitute almond butter for peanut butter if preferred.

Nutrition

Keywords: Sweet potato cookies, Gluten free breakfast cookies, Oatmeal breakfast cookies, Sweet potato oatmeal cookies, Chickpea cookies, Meal prep snacks

Find it online: https://zoerecipe.com/sweet-potato-cookies-recipe-gluten-free-breakfast/