Happy Monday guys! After roasting my sweet potatoes for the delicious salad I made the other day, I wondered what else I could do with it. After a bit of research I came across sweet potato breakfast cookies from The Vegetarian Ginger and The Paleo Mama. Cookies for breakfast? Sign me up! The result of playing around with their recipes and my own thoughts about it, are vegan, paleo sweet potato breakfast cookies. Oh yes! 😀
I had never baked without flour, and paleo is not a way of nutrition I had looked into much. Buuut, you guys know me, I always have to give things my own spin. So, why not try it with tahini instead of almond butter? I had heard that lots of people enjoy the combination of roasted sweet potato with tahini drizzle on top. I figured that this should work in a cookie too. Oh, and can we finally found the tahini addicts club? Yes? 😀 I wondered if you could make paleo cookies vegan. Turns out, yes you can!
It seems that there is a bit of controversy about whether tahini is actually paleo, while some websites say 100% yes, there still seems a bit of discussion about it. If you happen to be paleo, this is something you have decide for yourself, whether you are okay with using tahini in baking. I’ve seen quite a few paleo titled recipes by now that include it.
My sweet potato breakfast cookies are soft, a little bit chewy and so deliciously sweet, you might have a hard time believing that they are not full of refined sugar. When you take them out of the oven, let them settle down a bit, so they are not as fragile. They will be crispy the first day and then become soft. I personally love this, because I can never make up my mind what I want from a cookie. 😉 So, I guess I should stop talking now and let you have the recipe! Here you go 🙂
- ½ cup tahini
- ½ cup mashed, roasted sweet potato
- 3 tbsp maple syrup
- 4 dates (soaked)*
- 2 chia eggs**
- ½ tsp vanilla (I use ground up bourbon vanilla)
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- ½ tsp salt
- chopped cashews (or other nuts of your choice)
- Preheat the oven to 175°C/350°F.
- In a bowl, mix everything except from the chopped nuts together.
- Once well combined, add in the nuts.
- Spoon dough onto a lined baking tray (I made 10 large breakfast cookies).
- Bake for 10-15 minutes, until lightly browned.
- Let cool down for a few minutes before lifting them off the tray.
**How to make a chia egg: for 1 chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let gel up for at least 15 minutes.
Have you ever made sweet potato breakfast cookies? Or have you ever made cookies that were suitable to be eaten at breakfast? Let me know in the comments!
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