Lunchbox Rescue: Fuel for School
A lot has changed in the 20 years since my mom packed me a lunch and sent me off to school: A few fast-food chains have increased their commitment to sustainability and organics, vegetables have moved...
These vegan, wheat- and nut-free cookies can double as both breakfast and dessert. Try adding raisins or even chocolate chips for a special treat
Ingredients
SERVINGS: 2 Dozen
- 4 ½ cups old-fashioned oats, divided
- ¼ cup flax meal
- 2 teaspoons baking powder
- 1 ½ teaspoons cinnamon
- 1 teaspoon kosher salt
- 1 cup coconut oil or vegetable oil
- 1 cup mashed sweet potato
- ½ cup pure maple syrup
- ¼ packed brown sugar
- 2 teaspoons vanilla extract
Instructions
Heat oven to 350°. In a food processor, add 2 ½ cups oats and process into a very fine meal. Pulse in flax, baking powder, cinnamon, and salt. Add oil, mashed potato, syrup, sugar, and vanilla and process until combined. Transfer to a bowl; stir in remaining oats. In batches, drop 2-tablespoonful mounds onto parchment-lined baking sheets. Flatten each with the palm of your hand; they will not spread while baking. Bake until golden brown at edges, about 15 minutes. Let cool 15 minutes on baking sheet before transferring to a rack to cool completely.
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