Breakfast Brookie
Dessert for breakfast is often my motto! I’m always up for ‘healthifying’ our favorite goodies so they won’t drastically spike our blood sugar and we can enjoy them for any meal. This way we can honor our cravings and still feel satisfied! This brookie; or a cross between a brownie and a cookie, is fabulous crumbled on a smoothie or yogurt bowl.
Dairy free, gluten free, refined sugar free, soy free, nut free
Ingredients
1 small Japanese sweet potato, baked and cooled
1/4 cup almond butter, or mixed nut butter
1 egg
1/4 cup cacao powder
1/2 tsp baking soda
3/4 tsp cinnamon
1 tsp vanilla
3 T coconut flour
2 medjool dates, pitted
1/2 a small, overripe banana
1/4 cup dark chocolate chips (I love to use unsweetened to keep it sugar free), plus a handful to top
flakey sea salt
Directions
Preheat oven to 350F
In a food processor: pulse sweet potato, egg, cacao powder, cinnamon, baking soda, vanilla, coconut flour, dates, and banana
When fully mixed, remove blade and stir in 1/4 cup chocolate chips
Using an ice cream scoop, scoop dough onto a greased or parchment paper lined cookie sheet. Dough will be pretty sticky
Top brookies with additional chocolate chips and flakey sea salt, if desired
Bake 14-17 minutes
Once cooled, store in the fridge for 3-4 days or freeze
Enjoy!
