ZUCCHINI BREAKFAST COOKIES

ZUCCHINI BREAKFAST COOKIES

  • 3/4 cup rolled oats

  • 3/4 cup grated unpeeled zucchini, patted dry

  • 1/3 cup natural almond or peanut butter

  • 1/4 cup flaxseed meal

  • 3 tablespoons pure maple syrup or date paste

  • 2 teaspoons ground cinnamon 

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon pure vanilla extract

  • 1/4 teaspoon sea salt

  • 1/2 cup chopped nuts, raisins or both

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

  2. In a large bowl combine all ingredients, mix until well combined. Wet your hands and form mixture into eight balls, smash to 1/2" placing 1” apart Place dough balls on the prepared baking sheet at least 1 inch apart. 

  3. Bake 12 to 14 minutes or until a toothpick inserted into a cookie comes out clean. Remove and cool cookies on a wire rack.

 

 

Return to Last Page