Chocolate chip oat & roasted sweet potato cookies
Throw this subtly sweet nutrient packed cookie into your gym bag — the balance of light protein and carbs qualify as pre or post workout fuel; maple sweetened and delicious.
DF, FODMAP FRIENDLY, GF
2/3 cup maple syrup (magnesium)
1 cup roasted diced sweet potato/yams (vitamins a & potassium)
1/2 cup light olive oil (healthy fat)
½ cup nut-butter of choice (protein & fiber)
3/4 teaspoon salt (taste and balance)
2 teaspoons vanilla extract
2 large eggs (easily digested protein)
1 cup Ripple Milk (DHA and protein)
2 cups King Arthur Gluten-Free Pancake Flour (vitamins & minerals)
2 packs Loveoats flavor of choice (fiber)
3/4 cup organic chocolate chips (happiness :)
Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
Preheat the oven to 375°F. Line 2 cookie trays with parchment.
In a large bowl, combine all moist ingredients beat until smooth and creamy.
Mix in the flour, then the chips.
Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides.
Bake the cookies for 11 to 12 minutes, tops are light golden brown.
Remove the cookies from the oven, and cool on dry rack.
Repeat with the remaining dough.