No protein powder required for these Sweet Potato Protein Cookies! They’re gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!
I had another recipe ready to share with you guys today but this one is just too good not to share. You guys know I’m a cereal for breakfast kinda girl, but lately I’ve been trying to add a little more protein at breakfast. Last week I ate eggs for breakfast every morning and although I love eggs, I was a little sick of them by the end of the week. I was looking for another way to change things up for this week so I did a little experiment over the weekend and created these cookies.
They are my new favorite thing ever. I used my recipe for Sweet Potato Banana Bites as a starting point and made some adjustments to make them more cookie-like! I was going to call them breakfast cookies, but I didn’t want to limit them to just breakfast. They’d be great for a snack and could even pass as dessert to curb a sweet tooth.
I’m calling them protein cookies, but you don’t need any protein powder to make them. If you’re looking something similar that uses protein powder, check out my recipe for Sweet Potato Protein Bars!
I rarely check the nutritional info for my recipes, but these had me curious so I put the recipe into MyFitnessPal. If you make a dozen cookies, each one has 6 grams of protein, 4 grams of fiber and 5 grams of sugar. If you make them a little bigger and make 8 cookies, each one has 9 grams of protein, 6 grams of fiber and 7 grams of sugar. That’s pretty good in my book!
Here’s how you make them:
Sweet Potato Protein Cookies
No protein powder required for these Sweet Potato Protein Cookies! They're gluten-free, made with real food ingredients and packed with protein and fiber. Enjoy them for breakfast or an afternoon snack!
- 3/4 cup cooked, mashed sweet potato
- 1/2 cup nut butter (i use peanut butter but almond butter or sunflower seed butter would be great)
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 2-3 Tbsp maple syrup (depending on desired level of sweetness)
- 2 Tbsp chia seeds
- 1/2 cup pepitas (shelled pumpkin seeds)
- 1/4 cup Craisins (i use reduced-sugar)
- 1/4 cup oat flour (make your own by throwing some oats in a food processor)
- 1 tsp baking soda
- Combine sweet potato, peanut butter and eggs in a large bowl and mix well.
- Add vanilla, cinnamon, maple syrup, chia seeds, pumpkin seeds and Craisins and stir to combine.
- Add oat flour and baking soda and stir.
- Scoop onto cookie sheet lined with parchment paper (8-12 cookies).
- Bake at 375 degrees for 10-12 minutes.
These are fluffy and delicious. I’ve made two batches since Sunday. I used white chia seeds, in case you noticed they’re not black in the photos and I used 3 Tbsp maple syrup in the first batch and 2 Tbsp in the second batch. Both tasted great to me but if you like things a little sweeter, I’d start with 3.
Eating these for breakfast is working out well for me because I can eat them quickly while I’m trying to feed Squish. Plus, I can make a batch on Sunday and eat them all week! Food prep for the win.