Name: Paleo Zucchini Breakfast Cookies (Gluten Free, Vegan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1/3 cup mashed banana (85g); 1/2 cup shredded zucchini, packed (75g); 1/4 cup almond butter (just dry roasted almonds); 1/2 tsp vanilla extract; 1/4 cup coconut flour (25g) sifted, spooned & leveled; 2 Tbsp tapioca flour; 1/4 tsp baking soda; 1/8 tsp salt; 2 Tbsp almond milk or coconut milk; 2 Tbsp powdered monk fruit sweetener; tapioca flour

Description

These Paleo Zucchini Breakfast Cookies are gluten free, Vegan and healthy enough for breakfast. Perfect for kids, toddlers and adults.

Ingredients

Scale

Cookies

1/3 cup mashed banana (85g)
1/2 cup shredded zucchini, packed (75g)
1/4 cup almond butter (just dry roasted almonds)
1/2 tsp vanilla extract
1/4 cup coconut flour (25g) sifted, spooned & leveled
2 Tbsp tapioca flour
1/4 tsp baking soda
1/8 tsp salt

Glaze (optional)

2 Tbsp almond milk or coconut milk
2 Tbsp powdered monk fruit sweetener
tapioca flour

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Instructions

Preheat oven to 350 degrees F.
In a medium-sized mixing bowl, combine mashed banana, shredded zucchini, almond butter and vanilla.
Mix in remaining ingredients.
Scoop dough (2 tablespoons per cookie) onto a parchment lined baking sheet, making 8 cookies.
Bake at 350 degrees F for 15-20 minutes.
Cool slightly on pan.
Eat as-is or top with a glaze once cookies have cooled to room temperature.
To make the glaze: combine milk and powdered monk fruit sweetener. Add tapioca flour, 1 teaspoon at a time, until you reach desired consistency.
Drizzle glaze over cookies.