ZUCCHINI BREAKFAST COOKIES

These ZUCCHINI BREAKFAST COOKIES are a delicious summer breakfast or healthy treat! Made simply in one bowl, they bake up just like a fluffy muffin.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 375F. Line a large baking sheet with parchment paper.

Step 2

2. Mix together maple syrup, avocado oil, vanilla extract and shredded zucchini in a bowl and set aside.

Step 3

3. Mix together dry ingredients in a large bowl. Add wet ingredients to dry and stir to combine. You’ll get a thick dough.

Step 4

4. Scoop out 1/4 cup per cookie, forming into a bit of a ball and then flatten to about a 3/4 inch on the cookie sheet. Makes 10 cookies.

Step 5

5. Bake 14-17 minutes until just golden brown on top. Cool on the pan for 5 minutes and then remove to a cooling rack.

Step 6

6. Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months

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