Zucchini breakfast cookies

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Zucchini breakfast cookies

 As good for breakfast as they are as a snack, these zucchini cookies are both soft and crunchy, in addition to being filled with fiber and nutrients, which makes them a winning recipe for young and old alike! For my part, I like to accompany them with a large glass of coconut milk for lunch in a hurry or just out of the oven to satisfy a little craving ... They are easily transported in the backpack to give you all the energy. energy needed for your next hike! 

 

Zucchini breakfast cookies

Preparation time: 15 minutes
Cooking time: 15 minutes
Ready in: 30 min

Makes 2 dozen cookies 

 

Ingredients

 

  • 2 1/4 cups gluten-free flaked oats or quinoa flakes
  • 1 cup of seeds organic raw sunflower ground 
  • 1 / 4 cup of golden flax seeds organic ground
  • 2 teaspoons of cinnamon
  • 1 teaspoon of baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup maple syrup 
  • 4 tablespoons of melted coconut oil
  • 2 flax eggs or whole eggs if not vegan
  • 1 teaspoon of vanilla extract
  • 1 cup grated green or yellow zucchini (see note)
  • 1 / 4 cup of organic walnuts hachées
  • Optional: replace 1/4 cup oatmeal with organic sultana raisins to 70% organic dark chocolate chips 

 

Instructions

 

  1. Preheat the oven to 350 °. Line two baking sheets with parchment paper.
  2. Place all the ingredients in a large bowl and mix until well combined.
  3. With a cookie spoon or tablespoon, place about 2 tablespoons of cookie dough per cookie. Flatten and shape the cookies slightly (they will not change during baking).
  4. Bake cookies for 12 to 14 minutes or until lightly browned.
  5. Let cool on a wire rack, then store in an airtight container for up to 3 days.

 

Notes

  • I strongly suggest that you squeeze the excess water out of the zucchini to avoid getting too wet cookies. Simply squeeze them with your hands to drain the excess water and then use your squeezed zucchini in your recipe.

 

 

 

 

Bon appétit!

 

Caroline
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  • Caroline Bisaillon
Comments 1
  • Louise
    Louise

    I really like these cookies.

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