1cup (220g)cooked, mashed sweet potatoes, about 1 medium potato
1/2cup (70g)chickpeas, rinsed and drained
2 teaspoonschia seeds
Preheat oven to 350 degrees Fahrenheit.
Add the oats to the food processor/blender first. Then add the rest of the ingredients except for chia seeds.
Blend until smooth. If going to enjoy as a dip, spread, or sauce then add liquid of choice (water, milk, breastmilk) etc. to thin out the batter to desired consistency.
Stir in chia seeds. Combine well.
Using a mini ice cream scooper or a spoon, transfer the batter to a lined or greased baking sheet. You'll end up with 8-9 cookies.
Wet your fingertips a little bit and gently push down the batter to flatten slightly.
Bake for 10 minutes. Let it cool completely.
The batter is pretty thick and sticky. So when it comes time to flatten the cookies slightly, wet your fingertips a little bit (not too much!).
Be careful not to overcook. They just need to spend a little time in the oven to firm up.
These cookies are not very sweet but plenty sweet for babies, who have more tastebuds than us adults. If you'd like a little extra hint of sweetness, you can add maple syrup, banana, or unsweetened applesauce.
Serving suggestions: top with nut or seed butters, tahini, melted butter, etc. for extra protein and/or healthy fat
Store in an airtight container for 1-2 days or in the fridge for up to a week. Or you can freeze for up to 3 months.