Oats and Sweet Potato Breakfast Cookies (Gluten Free)

An on-the-go breakfast to enjoy with Greek yogurt for extra protein! Delicious as a snack with iced tea or coffee!

Preparation 10 min
Cooking 15 min
Portion 10

Nutrition Facts (per serving)

Calories
160
Fat
8
Carbohydrates
19
Fibre
4
Protein
5
Sodium
10

Ingredients

  • 375 ml (1 ½ cups) rolled oats
  • 30 ml (2 tbps) chopped almonds
  • 30 ml (2 tbsp) mini chocolate chips
  • 15 ml (1 tbsp) chia seeds
  • 5 ml (1 tsp) baking powder
  • 125 ml (½ cup) sweet potato purée
  • 1 mashed banana
  • 80 ml (⅓ cup) natural peanut butter
  • 45 ml (3 tbsp) flaxseed mixed with 45 ml (3 tbsp) water
  • 5 ml (1 tsp) vanilla extract

Note: For a low FODMAP version, replace almonds with pumpkin seeds.

Preparation

  1. Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
  2. In a large bowl, combine oats, almonds, chocolate chips, chia seeds and baking powder.
  3. Stir in remaining ingredients with a spoon.
  4. Shape into 10 to 12 small patties and place on baking sheet.
  5. Bake for 15 minutes or until lightly browned.

Notes

Can be stored for 3 to 4 days in the refrigerator or 1 month in the freezer.

Créatrice culinaire