Hearty, tender, and made in only one bowl, these breakfast cookies are part cookie, part muffin. They are an easy handheld treat for busy mornings! I gave my kiddos a heads up with “no, I didn’t forget the sugar, these are supposed to taste like food, not just a treat”.

Bake the sweet potato in advance and store it in the fridge, so you’ll be ready to go! As a time saver, canned pumpkin will work in its place. You can also edit the mix-ins to accommodate your tastes and the season.

If you don’t stock oat flour, just blitz 2 cups of rolled oats in a blender (the total yield of the oat flour and oats) and pulse a few times until it’s roughly the size of pebbles. It will be a mix of flour and flecks and can be used where the recipe calls for oat flour and oats.

Roasted Sweet Potato

To cook a sweet potato, preheat the oven to 375’.

Using a fork, poke the sweet potato all over. Wrap tightly with foil, and place on a baking sheet. Transfer to the oven and bake until the potato is tender to the touch and is baked through; about 30-40 minutes. Once baked, allow to cool entirely. Peel off the skin and mash. Store in an airtight container in the fridge until ready to use.