The first thing that most people think about almost immediately after waking up is breakfast. Usually consisting of something ladened with sugar, breakfast staples have become anything but able to sustain one throughout their day, let alone until lunch time. With most leading cereal brands almost 50% sugar, studies show that the average person consumes 10 pounds of these heavily sweetened products per year. Add that to the other 200 pounds of refined sugar, wheat, over 700 pounds of processed dairy products, an enormous rise of hydrogenated oil consumption, and you’ve got yourself a recipe for disaster.
However, it wasn’t always like this. In 1800, the average amount of sugar a person ate in one year was a seemingly “small” 18 pounds. Yet this number grew by 2009 to be an average of 1/2 pound per day (and that was 5 years ago!) Not only did sugar and processed fat consumption skyrocket in the 1900’s, but also obesity, one of the primary cause behind many serious health conditions. Slim or not, these costly outcomes pose just as much of a risk for slender people. Yet it is not until one takes it out of their diet, that they realize how it truly effects athleticism, mood, or simply the genuine feeling of wellness that, in today’s world, has been long forgotten.
Though as a healthy individual I ate a mixture of both savory and sweet for breakfast, I never once thought I would be eating what I am now. Because any type of sugar is a no-no, and eggs cause inflammation, a piece of fish or hunk of meat has become my usual morning meal. At first it was slightly hard to adjust, but since everything else of my “normal life” was stripped away so quickly when I got ill, eating sardines or ground turkey breakfast was not that big of a deal. However, for those of you who simply cannot stand the thought of having a fillet of salmon for breakfast (though I swear it is delicious), then today’s recipe is for you! With just the right amount of natural sweetness, carbohydrates, and protein, my mother (the official taste tester) says these cookies are perfect as pre-crossfit fuel or a late afternoon snack at work. For those of you who cannot tolerate eggs, the first time I made the recipe I substituted in a flax egg which worked perfectly. Though I have only made these cookies with almond and hazelnut butter, sun butter would also be a great option for those who don’t eat nuts. Preferably, the nut (or seed) butter of choice should be low, or free of any added oils, as this extra moisture gives the cookies a somewhat under baked texture. Again, my mother enjoys a mixture of dried cranberries, unsweetened shredded coconut, and chocolate chips as add ins, however, feel free to change these ingredients to your liking! The cookies will not fully fall on their own, so you if you wish, flatten with the back of a spoon half way through baking. However, the verdict was that they were better a little more puffy.
Sweet Potato Breakfast Cookies
Print Recipe
Ingredients
- 1/2 cup Hazelnut (or) almond butter
- 1/2 cup mashed or Organic canned sweet potato
- 2 tsp cinnamon
- 1 egg (or flax egg= 1 tbsp flaxseed + 3 tbsp warm water)
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup dried unsweetened cranberries
- 1/2 cup unsweetened shredded coconut
- 1/2 cup Enjoy Life chocolate chips
Process
- Preheat oven to 350 dg
- In a small bowl, lightly beat together egg, vanilla, and sugar if using.
- In a medium mixing bowl, stir together nut butter, sweet potato, salt, baking soda, and cinnamon.
- Add cranberries, coconut, and chocolate chips.
- Stir in wet ingredients until just combined.
- Using a cookie scoop, place dough an a parchment lined baking sheet and bake for 15 minutes.
- Remove from oven and allow to cool on the sheet completely before eating.
Recipe Notes
If your taste buds are not as adapted to natural sweetness and need some extra sugar, add 3 tbsp of coconut sugar.
1 Corinthians 6:19 “Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own.”
Have you tried these with a gelatin egg? I don’t usually use much flax as it doesn’t sit very well.
I haven’t! Though I am unsure as to why it wouldn’t work…Flax and gelatin eggs seem to be pretty similar. I must try soon.