Packed with goodness, these make a perfect grab and go breakfast or snack
Hearty, Nutrient Dense and Delish!
Early September is always a funny time for us… we want to enjoy the last days of Summer but we are also in full on back to school mode. These breakfast cookies are helping to easy the transition… A great way to enjoy late Summer zucchini and meal prepping co0kies!
Soft and chewy, a hint of cinnamon and packed with chocolate chips… they are hit! And while everyone enjoys the flavor, I love that they are gluten-free, dairy-free optional and packed with goodness like zucchini, gluten-free oats, banana, and flax seed.
These hearty cookies makes a perfect grab and go breakfast or snack.
Soft and chewy, a hint of cinnamon and packed with chocolate chips… these cookies are a hit! But they are also packed with goodness and nutrient dense, making them the perfect grab and go breakfast or snack. Recipe adapted from Kristine's Kitchen Blog to be gluten-free. Dairy-free optional.
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Snack
Cuisine: Gluten-Free, Vegetarian, no refined sugar
1 medium zucchini
2 cups gluten-free oats
1 cup all purpose gluten-free flour (with xanthum gum) (we used GF Jules)
½ cup ground flaxseed
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, melted and cooled slightly (or dairy free butter)
1 large ripe banana, mashed
⅓ cup honey
1 large egg
2 teaspoons vanilla
½ cup chocolate chips (or dairy free chocolate chips)
Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
Grate the zucchini (I used a box grater) so that you have about 1 cup grated zucchini. Place the zucchini in a strainer, Use a paper towel or clean kitchen towel to squeeze out excess liquid and let sit in the strainer.
In a medium bowl stir together the oats,flour, flaxseed, cinnamon, baking soda, and salt.
In a large bowl, whisk together the melted butter, mashed banana, honey, egg, and vanilla.
Pour the dry ingredients into the bowl with the wet ingredients and stir until just combined.
Fold in the grated zucchini and chocolate chips.
Use an ice cream scoop to scoop rounded ¼ cup portions of dough onto the prepared baking sheet. Use your hands to shape the dough into uniform balls as needed, then gently flatten each cookie a bit as they won't flatten on their own during baking.
Bake cookies for 11-14 minutes, until set and lightly golden.
Once completely cooled, store in an airtight container in the refrigerator for 5 days or in the freezer for up to a month.