Zucchini Oat Breakfast Cookies (Vegan, GF)
Healthy zucchini oat breakfast cookies, made with oats, chickpea flour and flax. Baked in a muffin tin, they are vegan, gluten-free, and only 62 calories per big cookie.
Servings: 18 cookies
Equipment
- 2 standard size muffin tin (12-count)
Ingredients
- 1 cup rolled oats certified GF as needed
- 2/3 cup chickpea flour
- 1/4 cup flaxseed meal
- 2 tablespoons coconut sugar or packed brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup shredded zucchini (unpeeled; do not drain)
- 1/2 cup unsweetened applesauce
- 2 tablespoons dried cranberries or raisins chopped
- 1.5 tablespoons virgin coconut oil melted
Instructions
- Preheat oven to 375F (180C). Grease or spray 18 cups of two standard size muffin tins.
- In a large bowl, whisk together the oats, chickpea flour, flax, coconut sugar, baking soda, salt and cinnamon.
- Add the zucchini, applesauce, cranberries and coconut oil, stirring until completely blended.
- Divide batter evenly between prepared cups (about 2 heaping tablespoons each), smoothing tops,
- Bake in preheated oven for 10 t 12 minutes until golden brown and set at the centers.
- Cool in tins on a cooling rack for 10 minutes and then remove from tins. Serve warm, room temperature or chilled.
Notes
Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 2 weeks or freezer for 3 months.
Nutrition
Serving: 1cookie | Calories: 62kcal | Carbohydrates: 9.3g | Protein: 1.9g | Fat: 2.2g | Saturated Fat: 1.1g | Sodium: 86mg | Fiber: 1.8g | Sugar: 3.3g