Quinoa Sweet Potato POW! Breakfast Cookies

November 10, 2013 By Leanne Vogel December 19, 2018

Fresh roasted sweet potatoes mixed with dark chocolate pieces and winter spices to fill your morning with the goodness of sweet potato pie.

I wake up at 7am whether my alarm is set or not.

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I'm ready!

I stretch in bed, sit up, twist this way and that and jump in the shower, first thing.

The water runs a bit colder than normal to boost my morning energy. I’m not a big fan of the cold water, but it does the trick.

I cozy up in a pair of worn-out jeans and ultra fuzzy socks. Kevin loves buying me socks. I have so many… and they’re ALL pink.

After I’ve walked the dogs, I make a fresh juice and sit at the kitchen table answering emails.

A couple of hours passes until I feel hungry enough to have “second breakfast” – when I introduce solid food to my day.

Approaching mornings like this wakes up my digestion slowly and has been one of the simplest steps to healing my digestive system.

More often than not, I make a fruit salad and pair it with a couple quinoa breakfast cookies. Carrot Cake Cookies, Zucchini Chocolate Chip Cookies, Apple Pie Cookies, Banana Bread Cookies, Pumpkin Spice Cookies or… these Sweet Potato POW! Cookies.

Life is sweet.

5.0 from 4 reviews

Quinoa Sweet Potato POW! Breakfast Cookies

Author: Leanne Vogel

Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 24

Fresh roasted sweet potatoes mixed with dark chocolate pieces and winter spices to fill your morning with the goodness of sweet potato pie.

Ingredients

1½ cup water
¾ cup raw quinoa

Dry

1 cup gluten-free flour mixture - I used this
¼ cup ground flax seed

Wet

½ cup cooked sweet potato
¼ cup maple syrup
2 tablespoons grape seed oil
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
⅛ teaspoon sea salt

Add-ins

½ cup dairy-free chocolate chips

Instructions

Add quinoa and water to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, keep lid on and allow to sit for 15 minutes. Remove lid, transfer to a bowl and cool completely (so that it doesn't melt the chocolate chips).
Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.
Add all dry ingredients to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.
Add all wet ingredients to a small bowl and stir well, ensuring that the sweet potato is fully mashed.
Pour the wet mix into the dry mix and stir to combine.
Stir in chocolate chips.
One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.
Bake in preheated oven for 20-25 minutes, until cooked through and golden.
Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer it will become. Leave it be and it will transform!

Notes

To make grain-free: replace gluten-free mix with almond flour

Oil: you can use any type of oil you'd like in this recipe

To prepare the sweet potato: I added a whole (small) sweet potato to a 375F oven and roasted for 40 minutes. Removed from the oven and allowed to cool completely. Then I removed the skin and mashed.

View nutrition information (once on page, scroll down)

If you want to make your cookies look ultra pretty (like in those Mr. Christie commercials ;) you can top each with a couple of extra chocolate chips.