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Potato Breakfast Cookies

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Total Time17 Mins
Prep Time5 Mins
Cook Time12 Mins
ServingsServes 12
Potato Type: Yellow
Cuisine: American
Prep Method: BakedMashed

Dish

Snack

Prep Time

5 Mins

Cook Time

12 Mins

Servings

12

Ingredients

  • 1 cup Instant Mashed Potato Flakes
  • 3/4 cup Water
  • 2 tbsp Maple Syrup
  • 2 tsp Vanilla Extract
  • 1/2 cup Unsweetened Applesauce
  • 1 tbsp Ground Flax + 2 tbsp Water (a flax "egg")*
  • 1/4 cup Sunflower Seed Butter**
  • 1 1/2 cups Old-Fashioned Oats (gluten free if needed)
  • 2 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/2 cup Dried Cranberries
  • 1/4 cup Sunflower Seed Kernels

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Preparation

  1. Preheat oven to 375 °F. Line a sheet pan with a silicone baking mat, parchment paper, or aluminum foil. Set aside.
  2. In a large bowl, whisk together the potato flakes, and 3/4 cup water until it reaches the consistency of thick mashed potatoes.
  3. Whisk in the maple syrup, vanilla, applesauce, flax egg, and sunflower seed butter.
  4. Add the remaining dry ingredients and stir to combine.
  5. Drop on prepared baking sheet by the spoonful until you have 12 cookies (~3 tbsp each). Flatten slightly with your hand.
  6. Bake for 12-15 minutes, or until a toothpick inserted in the middle is clean, and allow to cool on the baking sheet.

Variations

  • An egg may be substituted for the flax egg.
  • You may substitute peanut butter or your preferred nut/seed butter for the sunflower seed butter.
  • The cookies will keep in the refrigerator for us to 3 days, or in the freezer for 2 weeks.

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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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