Zucchini Breakfast Cookies
Servings: 12 cookies
Ingredients
- 1 1/2 cups of old fashioned oats gluten-free if desired
- 1/2 cup plus 2 tablespoons of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1 overripe mashed banana
- 1 cup of grated zucchini - about one small-medium zucchini patted and squeezed until dry
- 4-5 tablespoons maple syrup depending on desired sweetness
- 1/2 teaspoon vanilla
- 3 tablespoons melted coconut oil
- 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change
- 1/3 cup chocolate chips I like to use mini and vegan if desired plus more for topping
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk the first 6 dry ingredients in a medium bowl until combined.
- Add in the rest of the ingredients to the dry ingredients and stir until well combined.
- Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
- Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!