We love having healthy, gluten-free Zucchini Cookies for breakfast. My kids fight over these delicious, whole grain cookies! Bake a double batch and you'll have a fantastic treat to pull out of the freezer.
1small or 1/2 large zucchini, finely shredded and squeezed of excess liquid (about 1 cup after squeezing out some liquid)
1/4cupchopped pecans(optional)
1/3cupmini chocolate chips
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Instructions
Preheat oven to 325° F. Line a cookie sheet with parchment paper.
Combine oats, salt, and cinnamon in a large bowl.
Combine peanut butter, maple syrup/honey, mashed bananas, and zucchini in another bowl.
Stir the wet ingredients into the dry ingredients. Stir in pecans and chocolate chips just until combined.
Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto the cookie sheet. Press them down a little to flatten them, since they won't during baking.
Bake for 15-20 minutes, until middle is just set. Cool on the pan for a few minutes and transfer to a wire rack. Store in the fridge or freezer. Best served slightly cooled from fridge.
Freezer Instructions
Freeze For Later: Make sure the cookies are completely cooled. Then, freeze in airtight container or freezer bag, squeezing out as much air as possible.Prepare From Frozen: Thaw in the fridge, on the counter, or using the defrost setting on the microwave.
Notes/Tips
If bananas aren't ripe and sweet, add a bit more maple syrup/honey in.
I tested these with half almond butter/half peanut butter but found the almond butter taste to be overpowering. I'd recommend sticking with peanut butter.
You can use quick oats if you don't have rolled oats, however, the cookies may be a little denser.
Dairy-Free Version: Use dairy-free chocolate chips like Enjoy Life brand.
Gluten-Free Version: While these cookies are naturally GF, you'll need to purchase certified gluten-free oats if you have an allergy. (Oats are usually processed in a factory where there is gluten.)