Sweet Potato Breakfast Skillet Cookie made sweet potato, almond flour, and nut butter. Enjoy slices for a quick fall breakfast!
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.
Genius.
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?
What You Need to Make Breakfast Skillet Cookie
Here’s what you need to make a Sweet Potato Breakfast Skillet Cookie:
- ground flaxseed
- sweet potato purée
- nut butter
- pure maple syrup
- almond flour
- baking soda
- cinnamon
- ground nutmeg
- dried cranberries
- whole pecans
That’s it!
How to Make Sweet Potato Breakfast Cookie
Preheat the oven to 325°F and spray a large 10-inch cast iron skillet with avocado oil or lightly grease with coconut oil.
In a large bowl, add the flax eggs and allow it to gel for 5-10 minutes.
Next, add in 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 the mixture into the greased skillet and spread it into an even layer with the back of a spatula.
(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 30-35 minutes, or until it’s golden brown on top and firm to the touch.
The outer edges should start to pull away from the perimeter of the skillet.
Allow the skillet cookie to cool to room temperature, then slice using a pie server and enjoy immediately!
Swaps and Substitutions
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.
How to Serve Sweet Potato Breakfast Cookie
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!
Enjoy!
More Breakfast Cookies
-
Blueberry Banana Breakfast Cookies
-
Zucchini Tahini Breakfast Cookies
-
Cranberry Almond Breakfast Cookies
-
Banana Bread Breakfast Cookies
-
Carrot Cake Breakfast Cookies
-
Grain-Free Sweet Potato Breakfast Cookies
-
Banana Oatmeal Chocolate Chip Breakfast Cookie
I Want to Hear From You
If you make this Sweet Potato Breakfast Skillet Cookie recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Sweet Potato Breakfast Skillet Cookie
- Total Time: 40 mins
- Yield: 12 slices
- Diet: Vegan
Description
Sweet Potato Breakfast Skillet Cookie made sweet potato, almond flour, and nut butter. Enjoy slices for a quick fall breakfast!
Ingredients
- 4 flax eggs (1/4 cup ground flaxseed + 3/4 cup filtered water)
- ~1/2 cup sweet potato purée (~1 small sweet potato baked in the oven at 400°F for 50-60 mins)
- 1/2 cup your favorite nut butter (or sub SunButter for a nut free version)
- 1/4 cup pure maple syrup
- 2 TBSP almond flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- heaping 1/2 cup dried cranberries
- heaping 1/2 cup whole pecans
Instructions
- Preheat the oven to 325°F and spray a large 10-inch cast iron skillet with avocado oil or lightly grease with coconut oil.
- In a large bowl, add the flax eggs and allow it to gel for 5-10 minutes. Next, add in 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 the mixture into the greased skillet and spread it into an even layer with the back of a spatula. (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 30-35 minutes, or until it’s golden brown on top and firm to the touch. The outer edges should start to pull away from the perimeter of the skillet.
- Allow the skillet cookie to cool to room temperature, then slice using a pie server and enjoy immediately.
- Store leftovers in the refrigerator for up to one week and freeze for longterm storage.
Notes
Cook time does not include time to bake your sweet potato
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack, Dessert
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free, Paleo
Can you use this same recipe for individual cookies as well?
Yes, I used to bake them like that! You’ll want to raise the oven temperature and reduce the total cook time!
Sounds delicious! Any thoughts on whether this would work with date purée in place of the maple syrup?
I think it’s worth a shot! I’d recommend blending the entire mixture in a high speed blender with the dates then adding to the skillet to make sure the sweetness is well distributed! Let me know how it works out!
Could I use real eggs instead of the flax eggs?
Yes!
Thanks! Just wanted to make sure they will cook up properly in this recipe- obviously don’t want to eat any undercooked eggs!
Well, I can’t say that I’ve tried it. But since I modified it from an original cookie recipe requiring eggs, I’m very confident it will work just fine! Please let me know how it turns out so that I can share the options with other non-vegan readers!
This looks so good – perfect for fall! I think Iĺl have to make this on Sunday for meal prep breakfasts. I looooove sweet potatoes! Thank you for sharing!
You’re so welcome, Brynn! Let me know what you think if you make it! <3
Yum! Perfect excuse to finally procure a cast iron 😉 I’m curious what nut butter you personally use in this recipe? It’s such a large proportion that I would think one’s choice of nut would make a considerable difference in the flavor profile.
Hi Jacqueline! I actually used SunButter in the photo post, but I’ve tried using Crazy Richard’s Creamy Peanut Butter, too, with similar results. You definitely want to use a creamier nut butter, if you can find one like that, so it mixes well! I hope this helps! And yes, grab that cast iron, girl! <3
Would another flour work, like coconut or oat?
Hi Valory! I would recommend trying oat flour first! It should work just fine. Coconut flour might weigh it down a little too much! Let me know how it works!
These are delicious! I made them today but with pumpkin and in a regular baking dish. I love how few ingredients are in this and how they are “clean” ingredients. You will not miss the flour, oil, or sugar at all. The only thing was mine came out a bit flat and more gooey than a cookie but I think I may have put in too much peanut butter, which could have weighed it down. Otherwise, great breakfast, snack, and even dessert option. Will definitely make again. Thank you.
Hi Shifra! Thanks so much for taking the time to leave a comment! I love the idea of making these in a regular baking dish. So glad you enjoyed them! I need to try it with pumpkin! 🙂
XOXO Lauren
This is very good. I used a chocolate bar instead of cranberries. It needed a little salt though.
Hi Julian,
Thanks so much for the comment. Love the addition of salt! Thanks!
XOXO Lauren