Whip up a batch of these Zucchini Bread Breakfast Cookies to tuck into lunch boxes or for a quick and healthy breakfast on the go.
Ingredients
1 1/2 cup
Quick oats, gluten free, dry
3/4 cup
Rolled oats- Gluten Free
1 cup
Oat flour
((OR whole wheat flour OR ground grain of your choice))
1/4 cup
Flaxseed meal (ground)
(ground; OR chia seeds))
3 scoop
Protein Powder, Vega Sport, vanilla
(or any vanilla protein powder of your choice)
1/4 cup
Walnuts
(chopped)
2 tsp
Cinnamon
(ground)
1 tsp
Baking powder
1/4 tsp
Salt
(fine sea)
1/2 cup
Applesauce, unsweetened
(unsweetened)
1/3 cup
Honey
4 tbsp
Coconut oil
(OR melted butter)
2 large
Egg
1 tsp
Vanilla extract, pure
1 cup
Zucchini
(shredded; (excess moisture squeezed out (measured after squeezing)))
Instructions
Prep: Preheat oven to 360°F. Line two cookie sheets.
Make cookie dough: Place all dry ingredients in a large bowl and mix until well combined. Add all wet ingredients on top and stir together until cookie dough forms.
Shape cookies: Scoop dough into 2-tablespoon sized cookies, place spaced 2 inches apart on lined cookie sheets. Slightly flatten and shape cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter (they will not change during baking).
Bake: Bake cookies, one batch at a time, for 12-14 minutes, or until lightly golden. Cool on cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
