ZUCCHINI BANANA BREAKFAST COOKIE
Veggies, in a cookie, you get to call it #BreakfastCookie. These cookies are easy, yummy, and cookies that are vegan and don’t contain a bunch of processed sugars. You can make gluten free by using gluten free oats and making sure that your nut butters are gluten free. These make the perfect afternoon snack for kids, quick breakfast, or endurance fuel to take out on your next long bike ride or activity.
#EggFree #DairyFree #Vegan #GlutenFree
Ingredients:
-1/2 cup nut/ seed butter (we used almond butter)
-2 tbsp maple syrup
-1 medium ripe banana
-1 flax egg (or regular egg for non-vegan)
-1 tsp vanilla extract
-3/4 cup shredded zucchini (pressed with paper towel to absorb excess water)
-1/2 cup gluten-free oats
-1/2 cup quinoa flakes
-2 tbsp hemp seeds
-2 tbsp chia seeds
-2 tsp cinnamon
-1/4 cup raisins or dark chocolate chips
-dash of salt
Instructions:
-Preheat the oven to 350 F and line a baking sheet with parchment paper.
-Mx the wet ingredients except zucchini, banana and raisins.
-Add the dry ingredients and stir all together until it is an even mixture.
-Fold in the zucchini & raisins #FoldItInDavid
-Take an ice cream scoop and scoop the mixture and spread on baking sheet (about 2 tbsp of batter)
-Add a sliced banana to the middle of each cookie and press down.
-Bake for 15-18 minutes or until browned.
Zucchini Banana Breakfast Cookie
Ingredients
- 1/2 cup nut/seed butter we used almond
- 2 tbsp maple syrup
- 1 medium banana ripe
- 1 flax egg or regular egg for non-vegan recipe
- 1 tsp vanilla extract
- 3/4 cup shredded zucchini pressed with paper towel to absorb excess water
- 1/2 cup oats gluten-free
- 1/2 cup quinoa flakes
- 2 tbsp hemp seeds
- 2 tbsp chia seeds
- 2 tsp cinnamon
- 1/4 cup raisins or dark chocolate chips
- dash salt
Instructions
- Preheat the oven to 350 F and line a baking sheet with parchment paper.
- Mix the wet ingredients except zucchini, banana and raisins.
- Add the dry ingredients and stir all together until it is an even mixture.
- Fold in the zucchini & raisins #FoldItInDavid
- Take an ice cream scoop and scoop the mixture and spread on baking sheet (about 2 tbsp of batter)
- Add a sliced banana to the middle of each cookie and press down.
- Bake for 15-18 minutes or until browned.
- *store in fridge