healthy banana bread zucchini breakfast cookies

By Ambitious Kitchen · 30 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Set aside.
3. Squeeze the shredded zucchini well with a paper towel or cheesecloth to remove excess moisture before using it.
4. In a separate large bowl, mix the mashed banana, squeezed zucchini, maple syrup, cooled melted coconut oil and vanilla until well combined.
5. Add the wet mixture to the dry ingredients and stir until just combined, then fold in the chocolate chips. The dough will be wet and sticky; this is normal.
6. Scoop 1/4 cup portions of dough onto the baking sheet, spaced 2 inches apart. For thick, puffy cookies, leave them unflattened; for flatter ones, press each ball very slightly with your palm.
7. Bake for 13 to 16 minutes, until the edges are golden brown. Sprinkle with flaky sea salt if desired.
8. Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Makes 11 to 14 cookies.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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