ZUCCHINI BREAKFAST COOKIES
- 3/4 cup rolled oats
- 3/4 cup grated unpeeled zucchini, patted dry
- 1/3 cup natural almond or peanut butter
- 1/4 cup flaxseed meal
- 3 tablespoons pure maple syrup or date paste
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup chopped nuts, raisins or both
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl combine all ingredients, mix until well combined. Wet your hands and form mixture into eight balls, smash to 1/2″ placing 1” apart Place dough balls on the prepared baking sheet at least 1 inch apart.
- Bake 12 to 14 minutes or until a toothpick inserted into a cookie comes out clean. Remove and cool cookies on a wire rack.