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Paleo Zucchini Breakfast Cookies (No Sugar, Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 cookies 1x

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)


Instructions

  1. Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
  2. In a medium-sized mixing bowl, combine mashed banana, shredded zucchini, almond butter and vanilla.
  3. Mix in remaining ingredients.
  4. 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.
  5. Place cookies in the oven and bake at 350 degrees F for 15-20 minutes.
  6. Cool to room temperature on baking sheet.
  7. Eat cookies as-is or top with a glaze.
  8. To make the glaze: combine milk and powdered monk fruit sweetener.  Add tapioca starch, 1 teaspoon at a time, until you reach desired consistency.
  9. 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.