Back To School with Bob's

BOB’S RED MILL E-BOOK | BACK TO SCHOOL SURVIVAL GUIDE Healthy Breakfast Cookies with Oats & Peanut Butter MAKES: 12 COOKIES • PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES • PASSIVE TIME: 10 MINUTES Delightfully nutty with a touch of chocolate, these gluten free and vegan cookies are made from wholesome ingredients like oats, chia, flaxseed and cooked sweet potato to keep you fueled all day! Ingredients 1½ cups Bob’s Red Mill® Gluten Free Rolled Oats 2 Tbsp Organic Chia Seed 2 Tbsp Organic Golden Flaxseeds 1 tsp Baking Powder ½ cup cooked and mashed Sweet Potato ¼ cup Maple Syrup ¼ cup Peanut Butter 1 tsp Vanilla Extract ¼ cup Vegan Chocolate Chips (like Enjoy Life brand) Instructions 1. Preheat oven to 350°F. 2. In the work bowl of a food processor, pulse together oats, chia, flax and baking powder until mixture resembles large, loose crumbles. 3. Add 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 balls and bake for 15 minutes. 6. Let cool for 10 minutes on baking sheet and enjoy!