Healthy Breakfast Cookies with Oats & Peanut Butter
Total Time: 00h 30m
Hands-on Time: 00h 10m
Makes: 6 - 8 servings
Delightfully nutty with a touch of chocolate, these gluten free and vegan cookies are made from wholesome ingredients like oats, chia, flax and cooked sweet potato to keep you fueled from breakfast to after-dinner snack time!(Thanks to our friends at Bob's Red Mill for letting us share this recipe.)
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Ingredients
- 1 1/2 cups Gluten-Free Rolled Oats or Quick Cooking Gluten-Free Rolled Oats
- 2 Tbsp Organic Chia Seed
- 2 Tbsp Organic Golden Flaxseeds
- 1 tsp Baking Powder
- 1/2 cup cooked and mashed Sweet Potato
- 1/4 cup Maple Syrup
- 1/4 cup Peanut Butter
- 1 tsp Organic Vanilla Extract
- 1/4 cup Vegan Chocolate Chips
Directions
- Preheat oven to 350°F.
- In the work bowl of a food processor, pulse together oats, chia, flax and baking powder until it resembles large, loose crumbles.
- Add in cooked and mashed sweet potato, maple syrup, peanut butter, vanilla extract and chocolate chips.
- Pulse again until combined, scraping down sides as needed. Chocolate chips should break down into small pieces.
- Divide into 12 balls and bake for 15 minutes. Let cool for 10 minutes on baking sheet and enjoy!
From this recipe
Bob's Red Mill Bob's Red Mill Gluten-Free Organic Old Fashioned Rolled Oats 32 oz. bag
SKU:234165
$13.85
Maple Valley Cooperative Maple Valley Cooperative Amber & Rich Organic Maple Syrup 16 fl. oz.
SKU:235613
$17.59