Zucchini Banana Bread Breakfast Cookies
Cookies for breakfast > everything. These little gems are chock-full of healthy ingredients like oats, banana, zucchini + almond butter, and they taste like perfectly portioned bites of spiced zucchini bread! Breakfast-on-the-go (or after school/work snack) is officially sorted for kids and adults alike 🙂 Who says you can’t have dessert for breakfast?! Not us – ever.
1 c. oats
½ c. oat flour (grind oats in blender/food processor until super fine)
½ c. almond flour
½ tsp. Baking soda
½ tsp. Salt
1 tsp. fairtrade Cinnamon
Pinch fairtrade nutmeg
1 ripe fairtrade banana, mashed
3 tbsp. Coconut oil, melted + cooled
2 tbsp. Maple syrup
¼ c. almond butter
¾ shredded zucchini, thoroughly squeezed of excess moisture (use a clean tea towel!)
¼ c. chopped walnuts
⅓ c. raisins
Preheat your oven to 350 degrees. In a large bowl, combine your mashed banana, egg, coconut oil (make sure it’s melted + completely cooled), maple, almond butter + zucchini and whisk until thoroughly combined. Next, add in all of your dry ingredients (oats through nutmeg) and stir with a wooden spoon or spatula until combined + smooth. Fold in your raisins and walnuts (if using).
Drop the dough by large spoonfuls on a greased/lined baking sheet and bake for 14 mins or until slightly golden brown on the bottom and edges. Store in an airtight container for a few days on the countertop, and freeze extras for snacking later on! Makes approx. 16 cookies.