Name: Zucchini Breakfast Cookies
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Yield: 23
Ingredients: 2 cups rolled oats; 1 cup oat flour (or other gluten-free flour); ¼ cup ground flaxseed; ½ tsp baking soda; 1 ½ tsp cinnamon; ½ tsp sea salt or Pink Himalayan salt; 1 large ripe banana, mashed; 3 tbsp olive oil (The Crescent Olive's Butter flavor olive oil!); ⅓ cup honey; 1 egg, lightly beaten; 1 tsp pure vanilla extract; 1 medium zucchini; 3 tbsp lightly sweetened cacao nibs

AuthorHeather BlakeCategoryBreakfast, Dairy free, Dessert, Gluten-free, Vegetarian, VeggiesDifficultyBeginner

Naturally sweetened with fruit and honey, these nutrient-packed treats are delicious all day long!

Yields23 Servings

Prep Time20 minsCook Time11 minsTotal Time31 mins

Dry ingredients:

2 cups rolled oats

1 cup oat flour (or other gluten-free flour)

¼ cup ground flaxseed

½ tsp baking soda

1 ½ tsp cinnamon

½ tsp sea salt or Pink Himalayan salt

Wet ingredients:

1 large ripe banana, mashed

3 tbsp olive oil (The Crescent Olive's Butter flavor olive oil!)

⅓ cup honey

1 egg, lightly beaten

1 tsp pure vanilla extract

Add-ins

1 medium zucchini

3 tbsp lightly sweetened cacao nibs

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Grate the zucchini, approximately 1 - 1 1/2 cups. Place shredded zucchini in a cheese cloth or kitchen towel and squeeze out as much liquid as possible. Set aside.

In a medium bowl, combine dry ingredients.

In a large bowl, combine wet ingredients.

Add dry ingredients to wet ingredients and mix until combined. Fold in zucchini (and cacao, if using).

Scoop about 2 tbsp, form into a ball, place on baking sheet, and flatten gently.

Bake for 11-13 minutes, until light golden brown.

Once cooled, cookies can be stored in an airtight container in the refrigerator for 3-4 days.
Enjoy with a big glass of nut milk and some almond butter!! 🙂

Ingredients