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Sweet Potato Breakfast Cookies
INGREDIENTS
DRY:
1 1/2 cups oats
½ cup coconut flakes
½ cup almond flour
¾ tsp baking soda
¾ tsp cinnamon
WET:
2 tbsp ground flax + 5 tbsp water (flax egg)
¼ cup nut or seed butter
½ cup sweet potato
½ cup date paste ( https://youtube.com/shorts/2GQZ-WAe9mM )
1 tsp vanilla extract
2 tsp lemon juice
Add-ins:
¾ cup raisins or chopped dates
Optional:
Pinch of salt
INSTRUCTIONS
Combine ground flax and water and set aside for 5-10 minutes.
Combine the dry ingredients in a bowl.
In a separate bowl, combine the wet ingredients. Add “flax egg” to wet ingredients.
Combine wet and dry ingredients.
Fold in the raisins.
Scoop twelve equal portions onto a parchment lined cookie sheet.
Bake at 350 F for 18-20 mins. Allow to cool before eating. Enjoy!
Chocolate Raspberry Breakfast Cookies
INGREDIENTS
DRY:
1 ¼ cups rolled oats
¼ cup cocoa powder
½ cup unflavored and unsweetened protein powder
½ cup almond flour
¾ tsp baking soda
¾ tsp cinnamon
WET:
2 tbsp ground flax + 5 tbsp water (flax egg)
1/2 cup nut or seed butter
1 cup date paste ( https://youtube.com/shorts/2GQZ-WAe9mM )
1 tsp vanilla extract
2 tsp lemon juice
Add-ins:
1 cup freeze dried raspberries
½ – ¾ cup date sweetened chocolate chips
Optional:
Pinch of salt
INSTRUCTIONS
Combine ground flax and water and set aside for 5-10 minutes.
Combine the dry ingredients along with the freeze-dried raspberries in a bowl.
In a separate bowl, combine the wet ingredients. Add “flax egg” to wet ingredients.
Combine wet and dry ingredients. If you’re using fresh raspberries, add them now.
Fold in chocolate chips.
Scoop twelve equal portions onto a parchment lined cookie sheet.
Bake at 350 F for 15-18 mins. Optionally press some extra freeze dried raspberries on top halfway through baking time.
Allow to cool before eating. Enjoy!
