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Zucchini Bread Breakfast Cookies (gluten-free, refined sugar-free, oil-free, dairy-free option, vegan option)

Zucchini Bread Breakfast Cookies (gluten-free, refined sugar-free, oil-free, dairy-free option, vegan option)
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Zucchini Bread Breakfast Cookies are a delightful and nutritious treat that combines the comforting flavors of zucchini bread into a convenient cookie form. These cookies are gluten-free, refined sugar-free, oil-free, and have a vegan option, making them perfect for various dietary preferences. With soft and chewy textures enhanced by the richness of nuts and chocolate, each bite evokes the warmth of summer mornings spent in the garden. They’re not just delicious; they’re also a fantastic way to sneak extra veggies into your day! Ideal for breakfast on-the-go or as a satisfying afternoon snack, these cookies promise to keep you energized without any guilt.

Ingredients

Scale
  • 1/3 cup oat flour (certified gluten-free)
  • 1/2 cup oats (certified gluten-free)
  • 1/4 cup ground flax seed
  • 1/2 cup walnuts, finely chopped (or pecans)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup almond butter or cashew butter
  • 3 tbsp honey (or maple syrup for vegan)
  • 1 egg (or flax egg for vegan)
  • 3/4 cup shredded zucchini (squeezed)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine oat flour, oats, ground flax seed, walnuts, cinnamon, nutmeg, baking soda, and salt. Mix well.
  3. In a separate bowl, whisk together almond butter, honey (or maple syrup), vanilla extract, and the egg (or flax egg) until smooth.
  4. Slowly add the wet mixture to the dry ingredients and stir until fully combined.
  5. Gently fold in shredded zucchini and chocolate chips.
  6. Using a cookie scoop or tablespoon, drop dough onto the lined baking sheet about two inches apart. Flatten each mound slightly with your fingers.
  7. Bake for 10-12 minutes until golden around the edges. Allow to cool on the pan for about 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://raniacooks.com/zucchini-bread-breakfast-cookies-gluten-free-refined-sugar-free-oil-free-dairy-free-option-vegan-option/