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RECIPE
9 INGREDIENTS7 STEPS30MIN

Sweet Potato Breakfast Cookies

4.7
3 Ratings

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Healthy Sweet Potato Breakfast Cookies – made with whole wheat flour are a healthier option to packaged products. They are refined sugar and butter-free.
30MIN
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
Sweet Potatoes , mashed, roasted
1
1/3 cup
1 cup
or buckwheat flour
1/4 cup
Rice Flour
1 pinch
1 tsp
Baking Powder
1/3 cup
Cashew Nuts , chopped

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Nutrition Per Serving

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CALORIES
131
FAT
4.3 g
PROTEIN
3.2 g
CARBS
21.7 g

Cooking Instructions

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Step 1
In a bowl, whisk together Sweet Potato (1 cup), Egg (1) and Maple Syrup (1/3 cup).
Step 2
Add the Whole Wheat Flour (1 cup), Rice Flour (1/4 cup), Salt (1 pinch) and Baking Powder (1 teaspoon), stir until combined.
Step 3
Next add the Dark Chocolate Chunks (1/2 cup) and Cashew Nuts (1/3 cup).
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.

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Nutrition Per Serving
Calories
131
% Daily Value*
Fat
4.3 g
6%
Saturated Fat
1.8 g
9%
Trans Fat
0.0 g
--
Cholesterol
15.2 mg
5%
Carbohydrates
21.7 g
8%
Fiber
2.2 g
8%
Sugars
7.8 g
--
Protein
3.2 g
6%
Sodium
48.1 mg
2%
Vitamin D
0.1 µg
0%
Calcium
29.6 mg
2%
Iron
1.3 mg
7%
Potassium
120.8 mg
3%
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