Having dessert for breakfast is possible with this delicious and easy potato breakfast cookie recipe made with whole grain oats, mashed potatoes, dried fruits, and seeds.
- 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 (flax egg)*
- 1/4 cup sunflower seed butter**
- 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
- Preheat oven to 375 degrees, 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.
- If not strict vegan, flax mixture can be replaced with regular egg.
- Peanut butter or preferred nut/seed butter can be used per preference.
- Cookies are best stored in the fridge for up to 3 days or up to 2 weeks in the freezer.
- Recommend 2 cookies per serving.
- Per Serving (1 cookie): Calories: 181, Fat: 6 g, Cholesterol: 0 mg, Sodium: 21 mg, Carbohydrates: 27 g, Fiber: 4 g, Potassium: 110 mg, Protein: 6 g Vitamin C: 2 mg
- Category: breakfast
- Method: baking
- Cuisine: american
- Serving Size: 1 cookie
- Calories: 181
- Sugar: 6
- Sodium: 21
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Carbohydrates: 27
- Fiber: 4
- Protein: 6
- Cholesterol: 0
Keywords: potatoes, cookie, breakfast, vegan, vegetarian, gluten free, allergen free