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dairy free gluten free vegan low fat low carbs

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Name: Sweet Potato Breakfast Cookies
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 130 g of Sweet Potato; 1 tbsp of Chia Seeds; 3 tbsp of Water; 170 g of Jumbo Oats; 50 g of Almonds; 30 g of Pumpkin Seeds; 1 tsp of Baking Powder; 40 g of Maple Syrup; 50 g of Dried Apricots

Step 1 Boil the sweet potatoes for 10 minutes or until soft. Then, drain excess water and mash them with a fork or potato masher. Sweet Potato 130 g Chia Seeds 1 tbsp Water 3 tbsp Jumbo Oats 170 g Almonds 50 g Pumpkin Seeds 30 g Baking Powder 1 tsp Maple Syrup 40 g Dried Apricots 50 g Adjust servings and measurement unit in the full recipe page .

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Step 2 In a bowl, soak the chia seeds in water for 10 minutes until they form a jelly-like mixture. Next, blitz half of the oats into flour in a food processor. Sweet Potato 130 g Chia Seeds 1 tbsp Water 3 tbsp Jumbo Oats 170 g Almonds 50 g Pumpkin Seeds 30 g Baking Powder 1 tsp Maple Syrup 40 g Dried Apricots 50 g Adjust servings and measurement unit in the full recipe page .

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Step 2 Then, dry toast the almonds and pumpkin seeds in a skillet until browned. Sweet Potato 130 g Chia Seeds 1 tbsp Water 3 tbsp Jumbo Oats 170 g Almonds 50 g Pumpkin Seeds 30 g Baking Powder 1 tsp Maple Syrup 40 g Dried Apricots 50 g Adjust servings and measurement unit in the full recipe page .

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Step 3 In a mixing bowl, add oat flour, oat flakes, baking powder, and a pinch of salt. Stir well and add the "chia-egg", mashed potatoes, maple, chopped apricots, and toasted almonds and pumpkin seeds. Sweet Potato 130 g Chia Seeds 1 tbsp Water 3 tbsp Jumbo Oats 170 g Almonds 50 g Pumpkin Seeds 30 g Baking Powder 1 tsp Maple Syrup 40 g Dried Apricots 50 g Adjust servings and measurement unit in the full recipe page .

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Step 3 Work the ingredients into a soft and compact dough. Sweet Potato 130 g Chia Seeds 1 tbsp Water 3 tbsp Jumbo Oats 170 g Almonds 50 g Pumpkin Seeds 30 g Baking Powder 1 tsp Maple Syrup 40 g Dried Apricots 50 g Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 1 For each cookie, pinch off a handful of dough, roll it in between your palms, and flatten it down of a baking tray pressing with your fingertips. Sweet Potato 130 g Chia Seeds 1 tbsp Water 3 tbsp Jumbo Oats 170 g Almonds 50 g Pumpkin Seeds 30 g Baking Powder 1 tsp Maple Syrup 40 g Dried Apricots 50 g Adjust servings and measurement unit in the full recipe page .

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Step 4 Part 2 Bake the cookies for 12 minutes at 200°C (390°F) and leave them to cool down on a wire rack before serving. Sweet Potato 130 g Chia Seeds 1 tbsp Water 3 tbsp Jumbo Oats 170 g Almonds 50 g Pumpkin Seeds 30 g Baking Powder 1 tsp Maple Syrup 40 g Dried Apricots 50 g Adjust servings and measurement unit in the full recipe page .

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Sweet Potato	130g
Chia Seeds	1tbsp
Water	3tbsp
Jumbo Oats	170g
Almonds	50g
Pumpkin Seeds	30g
Baking Powder	1tsp
Maple Syrup	40g
Dried Apricots	50g

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Sweet PotatoBreakfast Cookies

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Sweet Potato
Breakfast Cookies

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