These sweet potatoes Blueberry Oatmeal Cookies It is soft, chewy and naturally sweet. Perfect for a healthy breakfast or snack, they are easy to make, child-friendly and packed with healthy ingredients!
I love sweet potatoes in any way… like roasted, baked, fries, casseroles and salads… the list goes on. When brainstorming and making new sweet potato recipes, I knew I had to try some kind of healthy sweet potato cookies. Cue these sweet potato blueberry oatmeal cookies! The blueberry and sweet potato combo is pure perfect!
If you are interested in such healthy and tender baked cookies, you will love my pumpkin oatmeal cookies. They have the same cozy, spiced flavour with a nutritionally supplemented twist!
Why do you like these cookies?
- Soft and chewy – Thanks to mashed sweet potatoes, these cookies have a soft, cake-like texture, which makes them even more satisfying.
- I naturally sweetened – There’s no refined sugar here! A touch of honey or maple syrup brings the perfect amount of sweetness.
- It’s packed with nutrients – Between fiber-rich oats, vitamin-rich sweet potatoes and antioxidants-packed blueberries, these cookies are as nutritious as they are tasty.
- Gluten-free and dairy-free – These cookies, made with almond flour and oats, are naturally gluten-free and can be dairy-free with the right ingredients.
Materials are required
- Rolled Oats – We use half of the rolled oats to make homemade oat flour and mix the half as it is. Oats are naturally gluten-free, but in many cases the cloth is contaminated, so if you are gluten intolerant, use gluten-free oats. I like to use Bob’s red milled gluten-free rolled oats.
- Almond flour – Use almond flour instead of almond meal on these cookies! The flour is ground into finer pieces.
- baking powder – Help these cookies rise.
- I mashed baked sweet potatoes – Perfect for the rest of the baked sweet potatoes. Otherwise you can make something special! For store-bought sweet potatoes, make sure to use sweet potatoes as the only ingredient to pick up cans.
- Maple syrup – If you don’t need these cookies to be vegan, you can use honey. Both are wonderful natural sweeteners.
- Coconut oil – To make these cookies moist and increase healthy fats.
- Vanilla extract – Flavor enhancer.
- Frozen blueberries – Blueberries are a fruit of the great power and give these breakfast cookies a great boost of antioxidants and vitamins.
- spices – Ground cinnamon, ground ginger, sea salt.
Alternatives and Variations
There are many ways to tweak these cookies and keep them equally tasty!
- Extra spices: Cinnamon and ginger give you a warm taste, while a little nutmeg and allspice can take these cookies to the next level.
- Flour swap:Almond flour gives these cookies a soft texture, while oat or whole wheat flour acts as an alternative.
- Increases protein: Stir in a scoop of vanilla protein powder or mix in almond butter and add any excess protein. You might also like my protein cookies or protein blueberry muffins!
- Oil options: Coconut oil adds moisture, but melted butter or avocado oil is a great alternative.
- Fruit variations: Blueberries add a juicy bite, but chopped apples, dried cranberries, or raisins will also be tasty. Like my oatmeal raisin cookies.
How to make blueberry oatmeal cookies
Step 1: Add 1 cup of oats to a blender or food processor and process until the texture is quick oats, almost like oat flour.
Step 2: In a large bowl, add the mashed potatoes, maple syrup, coconut oil and vanilla. Mix until smooth.
Step 3: In the same bowl, add oats, processed oats, almond flour, cinnamon, baking powder, salt and ginger. Just stir everything together until it’s combined.
Step 4: Gently stir in the blueberries.
Step 5: Scoop the dough onto a baking sheet lined with parchment paper. Use your hands to form the dough in a round, flat cookie shape and make sure the blueberries are on top of the cookies.
Step 6: Bake for 25-30 minutes until cookies turn golden and hard around the edges. Chill the cookies on the baking sheet for a few minutes and carefully transfer the cookies to a rack to cool completely.
Brittany recipe tips!
- Use mashed potatoes instead of chunks: You should moisten the cookies into a smooth mash to ensure they bond well. Roasting sweet potatoes instead of boiling gives you the best texture and natural sweetness.
How to store and freeze blueberry oatmeal cookies
These oatmeal breakfast cookies prefer to be stored in airtight containers in the fridge, but you can also freeze them for longer storage.
They can be stored in the fridge for about 5 days, at room temperature for 2-3 days, or in the freezer for up to 3 months. Make sure it can be completely cooled before storing.
FAQ
yes! Make sure it’s a plain mashed potato with no added sugar or spices.
no! Continue to freeze them as you mix to avoid getting too wet and mushy.
Gently fold the blueberries into the dough and keep them intact. If you are using fresh blueberries, let them dry before adding them to prevent excess moisture.
yes! These blueberry oatmeal cookies are made with healthy ingredients such as oats, almond flour and sweet potatoes. They are naturally sweetened and packed with fiber, making them a great, nutritious snack or breakfast snack.
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