The Potato

Name: Potato Breakfast Cookies
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Ingredients: 1 cup prepared mashed potatoes; 2 tablespoons maple syrup; 2 teaspoons vanilla extract; 1/2 cup unsweetened applesauce; 1 tablespoon ground flax + 2 tablespoons water (If not strict vegan, flax mixture can be replaced with regular egg); 1/4 cup sunflower seed butter** (Peanut butter or preferred nut/seed butter can be used per preference); 1 1/2 cups old-fashioned oats (certified gluten-free if needed); 2 teaspoons cinnamon; 1/2 cup dried cranberries; 1/4 cup sunflower seed kernels

Your humble, nutrient-dense, vegetable.

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Potato Breakfast Cookies

Having dessert for breakfast is possible with these delicious breakfast cookies made with whole grain oats, mashed potatoes, dried fruits, and seeds.

Pin Recipe

Prep Time: 5

Cook Time: 12

Total Time: 17

Course: Breakfast, Dessert, Side Dish

Cuisine: American

Keyword: breakfast, potatoes, vegan

Servings:

Calories: 181kcal

Equipment

Oven

Ingredients

1 cup prepared mashed potatoes
2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1 tablespoon ground flax + 2 tablespoons water If not strict vegan, flax mixture can be replaced with regular egg
1/4 cup sunflower seed butter** Peanut butter or preferred nut/seed butter can be used per preference
1 1/2 cups old-fashioned oats certified gluten-free if needed
2 teaspoons cinnamon
1/2 cup dried cranberries
1/4 cup sunflower seed kernels

Instructions

Preheat oven to 375 °F, and line a baking sheet with a silicone baking mat, parchment paper, or aluminum foil. Set aside.
In a large bowl, whisk together potatoes, maple syrup, vanilla, applesauce, flax egg, and sunflower seed butter.
Add remaining ingredients, and stir to combine.
Drop on prepared baking sheet by the spoonful, and flatten slightly with hand.
Bake in preheated oven for 10-12 minutes, and let cool on baking sheet for 5 minutes before transferring to cooling rack.

Nutrition