Dreamy Zucchini Breakfast Cookies
These easy-to-whip-up cookies are packed with fiber from fruits, vegetables, and oats. Plus, they have essential fats and protein from almond butter and flaxseed. Make ahead and freeze for an on-the-go breakfast or treat. Great for kids, too!
download recipe here
Prep-time: 10 minutes/ready in 20 minutes
Makes 8 cookies
Tip: These cookies are gluten-free as long as you use certified gluten-free rolled oats.
INGREDIENTS
- ¾ cup rolled oats
- ¾ cup grated unpeeled zucchini patted dry
- ⅓ cup natural almond butter
- ¼ cup flaxseed meal
- 3 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl combine all ingredients; mix until well combined. Wet your hands and form mixture into eight balls. Place dough balls on the prepared baking sheet at least 1 inch apart. Flatten dough balls with your hand or the back of a fork until they are approximately ½ inch thick.
- Bake 12 to 14 minutes or until a toothpick inserted into a cookie comes out clean. Remove and cool cookies on a wire rack.
NUTRITIONAL INFORMATION
Per serving (1 cookie): 115 calories, 15 g carbohydrates, 9 g protein, 3.7 g total fat, .4 g saturated fat, 0 g cholesterol, 98 mg sodium, 3 g fiber, 6 g sugar
This recipe can be found at Forksoverknives.com