Almond butter provides richness to those healthful zucchini breakfast cookies which are tender, chewy, and stuffed with comforting taste. Every little spherical options the warming notes of cinnamon and delicate sweetness of vanilla to enhance the grated squash, which provides the right quantity of moisture to every cookie. And whereas we love snacking on one or two of those treats for a lightweight breakfast, they’re scrumptious at any time of day!
Tip: These cookies are gluten-free so long as you employ licensed gluten-free rolled oats.
For extra inspiration, take a look at these tasty concepts:
- Chewy Apple-Raisin Oatmeal Cookies
- Chocolate-Strawberry Vegan Whoopie Pies
- Pecan Shortbread Cookies
- Gluten-Free Fig Bars
Yield: Makes 8 cookies
Time: 20 minutes
- ¾ cup rolled oats
- ¾ cup grated unpeeled zucchini, patted dry
- ⅓ cup pure almond butter
- ¼ cup flaxseed meal
- 3 tablespoons pure maple syrup
- 2 teaspoons floor cinnamon (ideally Ceylon cinnamon)
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Directions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a big bowl mix all substances; combine till properly mixed. Moist your arms and kind combination into eight balls. Place dough balls on the ready baking sheet a minimum of 1 inch aside. Flatten dough balls together with your hand or the again of a fork till they’re roughly ½ inch thick.
- Bake 12 to 14 minutes or till a toothpick inserted right into a cookie comes out clear. Take away and funky cookies on a wire rack.
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