Flourless Pumpkin Zucchini Breakfast Cookies
Flourless Pumpkin Zucchini Breakfast Cookies might be a good recipe to expand your morn meal repertoire. This recipe makes 17 servings with 115 calories, 3g of protein, and 5g of fat each. For 38 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. It is brought to you by Life Made Sweeter. A mixture of pumpkin puree, banana, coconut oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 61 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 24 minutes. Overall, this recipe earns a rather bad spoonacular score of 33%. Users who liked this recipe also liked Flourless Almond Oatmeal Breakfast Cookies, Flourless Thumbprint Breakfast Cookies (Vegan + GF), and Flourless Banana Zucchini Cake Cookies.
Servings: 17
Preparation duration: 10 minutes
Cooking duration: 14 minutes
Ingredients:
1/2 teaspoon baking soda
1 large overripe banana, mashed (about 1/2 cup)
1 teaspoon flax seeds or chia seeds
2 tablespoons coconut oil, melted
1 large egg
1/4 cup raw honey or maple syrup
1 cup oat flour (use gluten free oats if necessary and grind into fine flour using food processor)
1 1/2 cups old fashioned rolled oats (use gluten free oats if necessary)
1 teaspoon pumpkin pie spice (or apple pie spice)
1 tablespoon pure pumpkin puree (or applesauce)
1/8 teaspoon salt
1/3 cup semi-sweet chocolate chunks, plus more for topping (optional) (use gluten free if necessary)
1 teaspoon vanilla extract
3/4 cup zucchini, grated and drained
Equipment:
baking paper
baking sheet
bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 350 F. Line a large baking sheet with parchment paper; set aside.In a large bowl, combine the mashed banana, honey, and coconut oil until smooth. Beat in the egg, pumpkin puree and vanilla until combined.In a medium bowl, stir together the flour, oats, flax seeds, baking soda, pumpkin pie spice and salt. Pour the dry ingredients into the large bowl of wet ingredients and stir until just combined. Fold in the grated zucchini and chocolate chunks.Using a scant less than a large cookie scoop, or scoop 2 1/3 tablespoons of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. Top with more chocolate chunks if desired.Gently flatten each cookie with the back of a fork. Bake in preheated oven for 11-14 minutes, until set and lightly golden.Allow to cool for 10 minutes on the baking sheet then transfer to wire rack to cool completely.
Step by step:
1. Preheat oven to 350 F. Line a large baking sheet with parchment paper; set aside.In a large bowl, combine the mashed banana, honey, and coconut oil until smooth. Beat in the egg, pumpkin puree and vanilla until combined.In a medium bowl, stir together the flour, oats, flax seeds, baking soda, pumpkin pie spice and salt.
2. Pour the dry ingredients into the large bowl of wet ingredients and stir until just combined. Fold in the grated zucchini and chocolate chunks.Using a scant less than a large cookie scoop, or scoop 2 1/3 tablespoons of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. Top with more chocolate chunks if desired.Gently flatten each cookie with the back of a fork.
3. Bake in preheated oven for 11-14 minutes, until set and lightly golden.Allow to cool for 10 minutes on the baking sheet then transfer to wire rack to cool completely.
Nutrition Information:
covered percent of daily need
