Whole Grain Zucchini Breakfast Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast; Snacks
Serves: 12 cookies
Ingredients
  • 1 cup whole wheat flour*
  • ¾ cups rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 egg
  • ¼ cup melted coconut oil
  • ¼ cup honey
  • 1 tsp pure vanilla extract
  • 1 cup grated zucchini, water squeezed out
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, whisk together the dry ingredients. Combine the oil, honey, and vanilla in a separate bowl, then pour into the dry ingredients. Mix together until fully incorporated.
  3. Add the zucchini, gently stirring it into the dough.
  4. Scoop out 12 cookies onto a lined or lightly greased baking sheet. Bake for 12 minutes.
  5. Let cool for a few minutes on the pan, then finish on a cooling rack.
  6. Store in an airtight container at room temperature for 1 week, or freeze.
Notes
*If flour is not already sifted, then use a spoon to pour it into the measuring cup. This ensures that you do not accidentally pack in more flour than you need.
Recipe by Lenses and Lentils at https://lensesandlentils.com/whole-grain-zucchini-breakfast-cookies/