Sweet Potato Breakfast Cookies

Ingredients

Servings

12 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

240 mL

Sweet Potatoes , mashed, roasted

1

Egg

80 mL

Maple Syrup

120 g

Whole Wheat Flour

or buckwheat flour

35 g

Rice Flour

1 pinch

Salt

4 g

Baking Powder

60 g

Dark Chocolate Chunks

40 g

Cashew Nuts , chopped

Cooking Instructions

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Step 1

In a bowl, whisk together Sweet Potatoes (240 mL) , Egg (1) and Maple Syrup (80 mL) .

Step 2

Add the Whole Wheat Flour (120 g) , Rice Flour (35 g) , Salt (1 pinch) and Baking Powder (4 g) , stir until combined.

Step 3

Next add the Dark Chocolate Chunks (60 g) and Cashew Nuts (40 g) .

Step 4

Fold them in.

Step 5

Drop tablespoon of dough onto parchment paper.

Step 6

Bake at 350 degrees F (180 degrees C) for about 15-18 minutes.

Step 7

Let them cool down on a wire rack. When ready you can sprinkle some dry coconut on top, if you are feeling fancy.