Have you ever wanted to eat cookies for breakfast? Cause I have! Lucky you, now is your chance…

I call these Brookies because they are Breakfast Cookies, they also are similar to a brownie texture, hence Brookie. I love to eat them as a pre-workout snack in the mornings, but they’re also a great treat after a meal as well. Full of protein, with hearty sweet potato, these will keep you going throughout the day!

I made two versions of this recipe —one Vegan and one with eggs. You can choose which you want to do. But popular opinion stated that the Vegan ones tasted better just out of the oven, but both tasted basically the same after spending a night in the fridge.

Begin by preheating your oven to 350 degrees and lining a baking sheet with parchment paper. You’ll need a cup of mashed sweet potato for the recipe so you have various options on how to cook it. I prefer the lazy route of stabbing holes in a sweet potato with a fork and microwaving it for 5 minutes on each side. Once it’s soft you can let it cool and scoop out the sweet potato. Or you can peel it and boil it in water for 10-12 minutes.

In a bowl, mash one ripe (slightly browning) banana —this is where you can substitute for 2 eggs if you choose. Add in a third of a cup of peanut butter —if you are nut free, use SunButter (I warmed mine up for a few seconds in the microwave to make it melty, but not hot). Whip the banana and peanut butter together with a whisk. Add in two tablespoons of real maple syrup, a half teaspoon of salt, and three and a half tablespoons of cocoa powder —I used Dark Chocolate Cocoa Powder. Mix together. Mash the cooled sweet potato in a separate bowl and add one cup of sweet potato to the cookie mixture. Mix together. Next you have optional add-ins, these make the recipe “Triple Chocolate”. Options here are a half cup of cocao nibs, a half cup of dairy free chocolate chips, and a half cup of craisins. Mix until just combined.

Using a small ice cream scoop, scoop batter onto parchment lined baking sheet. A note here—the cookies will come out looking exactly the shape they go in, so you can choose to smooth them out, etc. if you want.

Bake for 15-20 minutes at 350 degrees until the cookies form a slight crust on the top when gently tapping.

Store leftover Brookies in fridge, they taste delicious cold, like fudge!

Triple Chocolate Brookies

Gluten Free/Dairy Free/Refined Sugar Free/Nut Free Option

Makes Approx. 12 cookies

Ingredients:

1 ripe banana
1/3 cup peanut butter, nut butter, or Sun Butter
2 tbsp. real maple syrup
1/2 tsp. salt
3 1/2 tbsp. dark chocolate cocoa powder
1 cup mashed sweet potato
1/2 cup cocao nibs
1/2 cup dairy free chocolate chips
1/2 cup Craisins

Directions:

Preheat your oven to 350 degrees and lining a baking sheet with parchment paper.
Cook the sweet potato —I prefer the lazy route of stabbing holes in a sweet potato with a fork and microwaving it for 5 minutes on each side. Once it’s soft you can let it cool and scoop out the sweet potato. Or you can peel it and boil it in water for 10-12 minutes.
In a medium bowl, mash banana —this is where you can substitute for 2 eggs if you choose.
Add peanut butter (I warmed mine up for a few seconds in the microwave to make it melty, but not hot).
Whip the banana and peanut butter together with a whisk.
Add in real maple syrup, salt, and cocoa powder. Mix together.
Mash the cooled sweet potato in a separate bowl and add to the cookie mixture. Mix together.
Next you have optional add-ins, cocao nibs, dairy free chocolate chips, and craisins. Mix until just combined.
Using a small ice cream scoop, scoop batter onto parchment lined baking sheet. A note here—the cookies will come out looking exactly the shape they go in, so you can choose to smooth them out, etc. if you want.
Bake for 15-20 minutes at 350 degrees until the cookies form a slight crust on the top when gently tapping.
Store leftover Brookies in fridge, they taste delicious cold, like fudge!