Description
These paleo zucchini breakfast cookies are a healthy breakfast option. They're only sweetened with bananas (no sugar), gluten free and vegan friendly.
Ingredients
Scale
Cookies
- 1/3 cup mashed banana (85g)
- 1/2 cup shredded zucchini, water removed (85g)*
- 1/4 cup almond butter (just dry roasted almonds)
- 1 tsp vanilla extract
- 1/4 cup coconut flour (25g) sifted, spooned & leveled
- 2 Tbsp tapioca starch (14g)
- 1/4 tsp baking soda
- 1/4 tsp salt
Glaze (optional)
- 1 Tbsp coconut milk (or almond)
- 3 Tbsp powdered monk fruit sweetener
- tapioca starch to thicken
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine mashed banana, shredded zucchini, almond butter and vanilla.
- Mix in remaining ingredients.
- Scoop the dough (2 tablespoons per cookie) onto your lined baking sheet, making 8 cookies. Slightly flatten the cookies with your hand or a spatula.
- Place cookies in the oven and bake at 350 degrees F for 15-20 minutes.
- Cool to room temperature on baking sheet.
- Eat cookies as-is or top with a glaze.
- To make the glaze: combine milk and powdered monk fruit sweetener. Add tapioca starch, 1 teaspoon at a time, until you reach desired consistency.
- Drizzle glaze over cookies.
Notes
*Measured with water removed. You can remove the water by placing the shredded zucchini in a nut milk bag or cheesecloth and squeezing out the excess water.