Ingredients

• 1 ½ cups Gluten Free Old Fashioned Rolled Oats (144 g)
• 2 Tbsp Organic Chia Seeds
• 2 Tbsp Brown Flaxseeds
• 1 tsp Baking Powder
• ½ cup cooked and mashed Sweet Potato (130 g)
• ⅓ cup Maple Syrup (106 g)
• ¼ cup Peanut Butter (130 g)
• 1 tsp Vanilla Extract
• ½ tsp Salt
• Zest of 1 large Orange
• ½ cup Dark Chocolate Chips (75 g)
• 2–3 Tbsp additional Dark Chocolate Chips, roughly chopped for topping the cookies (optional)

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
2. In the work bowl of a food processor, pulse together oats, chia, flax and baking powder until it resembles large, loose crumbles.
3. Using a microplane, zest the orange directly over the bowl of the food processor.
4. Add cooked and mashed sweet potato, maple syrup, peanut butter, vanilla extract, salt and chocolate chips.
5. Pulse everything until combined, scraping down sides as needed. Chocolate chips should break down into small pieces.
6. Shape into 12 dough balls and slightly flatten into 1 ½ inch discs on the prepared baking sheet. Note: They won’t spread too much while baking.
7. For an extra chocolate-y kick, gently press roughly chopped chocolate chips into the tops.
8. Bake for 15 minutes. Let cool for 10 minutes on the baking sheet and enjoy!