Wonderfully nutty and delightfully chewy - these Healthy Breakfast Cookies with Oats and Peanut Butter are perfect as morning fuel or an afternoon snack. They are naturally gluten free and vegan and (bonus!) made with ingredients you likely already have in your pantry! The perfect texture comes from a cooked, mashed sweet potato. Half of a large sweet potato yielded the 1/2 cup needed for the recipe and the other half I ate with lunch. This recipe is a great excuse to pull out your food processor and put it to work. All the ingredients go straight into the work bowl and after a quick whirl, are portioned directly onto the cookie sheet. Minimal clean up, maximum flavor. Ready to make healthy breakfast cookies? Let's go! Oats (rolled or quick cooking), chia and/or flax, baking powder. Pulse together. Next, add in mashed sweet potato, a drizzle of maple syrup, nut butter, vanilla, and chocolate chips (of course!) Pulse until dough is combined and the sweet potato mash is fully incorporated. Portion 12 cookies onto a lined cookie sheet and bake for 15 minutes at 350 F. I tried a few flavor combos but this was my favorite. Other flavor options for healthy breakfast cookies:

• Cashew Butter & Cranberry (Substitute cashew butter and dried cranberries for peanut butter and chocolate chips)
• Almond Butter & Dried Figs (Substitute almond butter and chopped dried figs for peanut butter and chocolate chips)
• Snickerdoodle (use cashew butter, omit chocolate chips, and add in 2 tsp of cinnamon and sprinkle with cinnamon/sugar combo before baking)
• Golden Milk (use cashew or almond butter, omit chocolate chips, add in 1 tbsp turmeric, 2 tsp cinnamon, 2 tsp ginger, and a few grinds of fresh black pepper)
• Pumpkin Spice (use cashew or almond butter, omit chocolate chips, add in 1 tbsp pumpkin spice)

 

Healthy Breakfast Cookies with Oats and Peanut Butter

Gluten Free & Vegan

Ingredients

• 1 1/2 cup of Gluten Free Rolled Oats or Quick Cooking Rolled Oats
• 2 tbsp Organic Chia Seeds
• 2 tbsp Organic Golden Flax Seeds
• 1 tsp Baking Powder
• cup cooked and mashed Sweet Potato
• cup Maple Syrup
• cup Peanut Butter
• 1 tsp Vanilla Extract
• cup vegan Chocolate Chips (like Enjoy Life brand)

Method

1. Preheat oven to 350 F.
2. In the work bowl of a food processor, pulse together oats, chia, flax, and baking powder until it resembles large, loose crumbles.
3. Add in cooked and mashed sweet potato, maple syrup, peanut butter, vanilla extract, and chocolate chips.
4. Pulse again until combined, scraping down sides as needed. Chocolate chips should break down into small pieces.
5. Divide into 12 dough balls and bake for 15 minutes. Let cool for 10 minutes on baking sheet and enjoy!

Yields: 12 cookies Notes:

• If you dont have chia and flax you can use all 4 tbsp of chia or all 4 tbsp of flax.
• Store in a container for up to five days. Cookies will soften slightly overtime, giving them a fudgier texture.
• To roast a sweet potato: Preheat oven to 425 F. Slice a scrubbed sweet potato lengthwise and place cut side down on a parchment lined baking sheet. Bake for 20-25 minutes or until no resistance is felt when pierced with a fork.