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Breakfast-y Chocolate Chip Zucchini Bread Cookies (vegan)
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5
from
3
reviews
Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Yield:
14
cookies
1
x
Ingredients
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1 cup
almond flour
1 cup
old-fashoned rolled oats (I used gluten-free)
1/2 teaspoon
baking soda
1/2 teaspoon
cinnamon
1
flax egg (
1 tablespoon
Bobs Red Mill Flaxseed Meal +
3 tablespoons
water)
1/2
ripe banana mashed
1 cup
shredded zucchini (squeezed a whole lot to get out the water/moisture!)
2 tablespoons
maple syrup
1/4 cup
liquid coconut oil
1 teaspoon
vanilla extract
1/2 cup
dark chocolate chips
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Instructions
Preheat oven to 350 degrees and line a large baking sheet with parchment paper
In a large bowl mix together almond flour, oatmeal, baking soda, cinnamon and set aside
In a separate large bowl, mix together mashed banana, shredded zucchini, maple syrup, coconut oil, flax egg and vanilla extract until well combined
Add wet ingredients to dry ingredients and mix until just combined
Fold in dark chocolate chips (dough will be a little sticky!)
Use 1/4 cup to measure out dough and drop on baking sheet, placing cookie dough 2 inches apart from one another
Slightly flatten with the palm of your hand or a spoon
Bake for about 15 minutes or until cookies are golden brown on the edges
Allow cookies to cool for 5-10 minutes then enjoy!
*these freeze very well for up to 2 months!
Author:
rachel mansfield
Category:
vegan, gluten-free
Cuisine:
breakfast, snacks, dessert