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Potato Breakfast Cookies

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Potato Type: Yellow
Cuisine: American
Prep Method: BakedMashed

Dish

Snack

Prep Time

5 Mins

Cook Time

12 Mins

Serving

Serves 12

Ingredients

  • 1 cup prepared mashed potatoes
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon ground flax + 2 tablespoons water (flax egg)*
  • 1/4 cup sunflower seed butter**
  • 1 1/2 cups old-fashioned oats (certified gluten-free if needed)
  • 2 teaspoons cinnamon
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seed kernels

Preparation

  1. Preheat oven to 375 °F, and line a baking sheet with a silicone baking mat, parchment paper, or aluminum foil. Set aside.
  2. In a large bowl, whisk together potatoes, maple syrup, vanilla, applesauce, flax egg, and sunflower seed butter.
  3. Add remaining ingredients, and stir to combine.
  4. Drop on prepared baking sheet by the spoonful, and flatten slightly with hand.
  5. Bake in preheated oven for 10-12 minutes, and let cool on baking sheet for 5 minutes before transferring to cooling rack.

Variations

  • If not strict vegan, flax mixture can be replaced with regular egg.
  • Peanut butter or preferred nut/seed butter can be used per preference.
  • Cookies are best stored in the fridge for up to 3 days or up to 2 weeks in the freezer.

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Recipe By: Emily Cooper at Sinful Nutrition

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Nutrition Facts Per Serving

Calories

181

Fat

6g

Sodium

21mg

Vitamin C

2mg

Carbohydrates

27g

Fiber

4g

Protein

6g

Potassium

110mg

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