Name: Paleo Zucchini Breakfast Cookies (No Sugar, Gluten Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 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; 1 Tbsp coconut milk (or almond); 3 Tbsp powdered monk fruit sweetener; tapioca starch to thicken

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

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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.