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Potato Breakfast Cookies
Ready Time: 17min
Prep Time: 5min
Cook Time: 12min
Having dessert for breakfast is possible with these delicious breakfast cookies made with whole grain oats, mashed potatoes, dried fruits, and seeds.
1 cup prepared
mashed potatoes 2 tablespoons maple syrup
2 teaspoons vanilla extract
1/2 cup unsweetened applesauce
1 tablespoon ground flax + 2 tablespoons water (flax egg)*
1/4 cup sunflower seed butter**
1 1/2 cups old-fashioned oats (certified gluten-free if needed)
2 teaspoons cinnamon
1/2 cup dried cranberries
1/4 cup sunflower seed kernels
Prep Time: 5min | Cook Time: 12min
Preheat oven to 375 °F, and line a baking sheet with a silicone baking mat, parchment paper, or aluminum foil. Set aside.
In a large bowl, whisk together potatoes, maple syrup, vanilla, applesauce, flax egg, and sunflower seed butter.
Add remaining ingredients, and stir to combine.
Drop on prepared baking sheet by the spoonful, and flatten slightly with hand.
Bake in preheated oven for 10-12 minutes, and let cool on baking sheet for 5 minutes before transferring to cooling rack.
If not strict vegan, flax mixture can be replaced with regular egg.
Peanut butter or preferred nut/seed butter can be used per preference.
Cookies are best stored in the fridge for up to 3 days or up to 2 weeks in the freezer.
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