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Whole Food Vegan Sweet Potato Breakfast Cookies

I found the recipe for these here and made a few modifications.  These are completely delicious, filling and utterly healthy, and have a nice Thanksgiving-at-breakfast feel.


2/3 cup sweet potato puree
(I roasted two small sweet potatoes at 400 degrees for 20 minutes, removed the skin, and smashed with a fork)

2 tbsp ground flax seed
1/4 cup almond milk
1/4 cup canola or safflower oil
1/4 cup pure maple syrup
1 tsp vanilla extract

1/2 cup spelt flour

1 cup whole-wheat flour
1/4 tsp ground ginger

1/8 tsp allspice
1/8 tsp ground cloves
1/8 tsp ground nutmeg

1 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cup oats
1/4 toasted pecans, chopped
1 cup cherries (diced fresh/frozen or dried.  Cranberries or raisins will work too.)

Preheat oven to 350 degrees. 

Mix together sweet potato puree, ground flax seed and almond milk, then mix in oil, syrup and vanilla. 

Add spelt flour, whole-wheat pastry flour, spices, baking soda and powder, and mix until just incorporated. Fold in oats, pecans and fruit. 

Drop onto baking sheet (I used a 1/3 cup measuring cup).

Bake for 16 minutes or until cookies have just begun to brown.


  1. I can't wait to try these. Looks like they'd be good to take to the big Thanksgiving reunion in Rocklin. It'll make us feel like you're there.


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