Blueberry Zucchini Breakfast Cookies

Name: Blueberry Zucchini Breakfast Cookies
Cuisine: TexMex, American, Caribbean, Latin American
Ingredients: 1 Banana; 1 Egg (large, room temperature); 1/4 cup Coconut Oil (melted); 1 Zucchini (small, shredded); 1 cup Oats (quick or traditional); 2 teaspoon Hemp Seeds; 1/2 cup Blueberries (fresh or frozen); 1 tablespoon Maple Syrup; 3/4 cup Oat Flour; 1 tsp Baking Powder; 1 tablespoons Ground Flax Seed

5 steps

Updated at: Thu, 17 Aug 2023 03:47:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories182.6 kcal (9%)

Total Fat9.8 g (14%)

Carbs20.6 g (8%)

Sugars4.9 g (5%)

Protein4.3 g (9%)

Sodium74.5 mg (4%)

Fiber2.7 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1banana

1egg

large, room temperature

1 cupOats

2 teaspoonHemp Seeds

½ cupblueberries

fresh or frozen

1 tablespoonmaple syrup

¾ cupoat flour

1 tspbaking powder

1 tablespoonsground flax seed

Instructions

Step 1

Preheat the oven to 350oF (177oC). Line a baking sheet with parchment paper.

Step 2

In a bowl, mash the banana using the back of a fork. Then whisk in the egg, coconut oil, maple syrup and zucchini.

Step 3

In a separate bowl, mix together the oat flour, oats, baking powder, hemp seeds and flax. Add to the wet mixture until thoroughly combined. Gently fold in the blueberries.

Step 4

Scoop the batter onto the baking sheet, making cookies of about 4 to 5 inches wide. Bake for 35 to 40 minutes or until golden brown. Enjoy!

Step 5

Refrigerate in an airtight container up to 3 to 5 days. Enjoy cold, reheat in the microwave or bake in the oven if you prefer it a bit crispier.