Sweet Potato Breakfast Cookies

Do you like chocolate? How about cookies? Looking for a grab-and-go filling breakfast you can pre-make and take? An afternoon snack that will keep you full til supper and give you lasting energy? This one's for you! I'm used to creating things in the kitchen that most people fake smile their way through. As a creative, I've historically despised following recipes. It's about a 1/10 success ratio if you're measuring by other people's reactions.In my kitchen, it's pour this, and a little bit of that, and a pinch of that until it feels right. Needless to say, it's worth celebrating when something works out  to the point of being share-able. Making breakfast cookies has, in the past, been fun, a quest to create something ideal, something Pinterest-picture-perfect... only to create not so wonderfully textured baked goods that aren't filling unless you have five. So I share, after somewhat of a success.Alas, the filling, decadent & delightfully textured sweet potato protein-packed breakfast cookie.


Sweet Potato Breakfast Cookies


1 baked sweet potato (when organic, I leave skin on)
1/2 cup of black beans
2 tbsp of chia seeds
1/4 cup of cocoa powder
1/2 cup of maple syrup
1 whopping tbsp of dairy-free butter
1 scoop of plant-based protein powder
1 tsp of maca powder
1 pinch of aluminum free baking soda
1 pinch of himalayan salt 

Makes 6 individual cookies.


The maca root, aka peruvian ginseng, is an edible plant of the brassicaceae family. But trust me, it pairs with chocolate much better than broccoli or cabbage. It's an earthy flavour - kind of nutty.The root is native to South America, originating from mountains in Peru, but has become a North American superfood known for its adaptogenic properties.Adaptogens are healing plants that balance hormones. They are amazing incorporations into people's diets unto reducing the impact of stress on our cells.The benefits of these plants, like maca, holy basil, licorices or certain mushrooms are lower cortisol levels, enhanced sex drive and fertility, and energy.I love maca and consume it almost every day in some way. You don't need it in this recipe, but it's a high recommend.



1. Blend all of the ingredients in a high speed blender or food processor until it's a batter with consistent texture.

2. Grease a baking stone, pan or use parchment paper on a cookie sheet.

3. Portion out the dough into cookie shaped blobs. Pat them down. They will not expand much, keep that in mind.

4. Bake at 350 degrees for 20ish minutes. You may need to bake them a bit longer, but after 20, check on them regularly until they look ready.

5. Let sit to cool and harden for at least 15 minutes before eating.


I've been eaten two for breakfast each morning paired with matcha almond mylk. Each morning, chewing slowly, so thankful for the ability to access ingredients to make these. Mindful of the reality of food insecurity. And blessed to experience God's Love in the shape of a chocolate cookie.

"But who am I, and who are my people, that we should be able to offer as generously as this? For all things come from You, and from Your own hand we have given to You." 1 Chronicles 29:14