Tomorrow is the first day of fall, everyone!
I’ve got the perfect recipe for you to make to welcome the season.
This Sweet Potato Breakfast Skillet Cookie requires only one bowl, one skillet, and some serious cravings for cookies for breakfast.
I bet you’ve got all three of them.
Oh, well, and some sweet potato and stuff.
Let me tell you about this “other stuff”…
You might have seen the whole “skillet cookie” thing trending the internet lately.
If you haven’t, it’s basically a giant cookie baked inside a cast iron skillet and then spooned out and enjoyed in all it’s crumbly cookie glory.
The minute I scrolled post one of these enticing pictures, a skillet filled with a perfectly browned cookie, my heart immediately did a series of somersaults and cartwheels and backflips…or wait…maybe that was my stomach.
I put off making my own for a while, because I wanted to create a healthier version not weighed down by oil and sugar that still tastes like a cookie, you know?
Enter the Sweet Potato Breakfast Skillet Cookie, sweetened with sweet potato, maple syrup, and dried cranberries!
I used to make a version of this batter and bake as single cookies, but I think we’d all agree that making a giant cookie spread like this for breakfast is far more impressive!
The cookie dough itself is oil free, gluten free, and paleo while still being packed with protein, healthy fats, and complex carbs.
It’s pretty fun to count the health benefits of these slices while chowing down on cookies for breakfast.
If you do the whole meal prep thing, this Sweet Potato Breakfast Skillet Cookie is perfect for you!
I like to make a skillet on Sunday and enjoy slices all week long for quick pre-made breakfasts and snacks.
Try pairing a slice of Sweet Potato Breakfast Skillet Cookie with a warm almond milk latte, or your favorite cup of tea or coffee for a cozy fall breakfast.
Drizzle a bit of nut butter on top if you’re feeling decadent for extra protein and deliciousness!
If you start your day off with this Sweet Potato Breakfast Skillet Cookie, let me know! I’d love to hear what you think of it!
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations.
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Want more cookies for breakfast? Check out my Toasted Quinoa Carrot Cake Breakfast Cookies for another way to start your day wth a healthy dessert!
- 4 flax eggs (1/4 cup ground flaxseed + ¾ cup water)
- ~1/2 cup sweet potato purée (about 1 whole sweet potato baked in the oven at 400 degreese for 50-60 mins)
- ½ cup your favorite nut butter or sub Sunbutter for a nut free version
- ¼ cup pure maple syrup
- 2 TBS almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- heaping ½ cup dried cranberries (I like this brand because they're oil free and sweetened with apple juice concentrate)
- heaping ½ cup whole pecans
- Preheat oven to 325 and spray a large 10-inch cast iron skillet with avocado oil or lightly grease with coconut oil.
- In a large bowl, add your flax eggs and allow to gel for 5-10 minutes. Next, add the sweet potato, nut or seed butter, maple syrup, almond flour, baking soda, cinnamon, and nutmeg and stir well to combine. Fold in the dried cranberries and pecans.
- Pour/scoop mixture into the greased skillet and spread with the back of a spatula until the surface is even. (If your spatula is sticking to the mixture, try dipping it in water first!) Press more pecans and dried cranberries on top, if desired.
- Bake your skillet cookie for 20-25 minutes, until golden brown on top and firm to the touch. The outer edge should start to pull away from the perimeter of the skillet.
- Allow skillet cookie to cool at room temperature, then slice using a pie server and enjoy! Store leftovers at room temp for 2-3 days, refrigerate for 5-7 days, and freeze for long term storage.