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.
Servings: 12
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.