Boil the sweet potatoes for 10 minutes or until soft. Then, drain excess water and mash them with a fork or potato masher.
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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.
Then, dry toast the almonds and pumpkin seeds in a skillet until browned.
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.
Work the ingredients into a soft and compact dough.
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.
Bake the cookies for 12 minutes at 200°C (390°F) and leave them to cool down on a wire rack before serving.
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