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ZUCCHINI BREAD BREAKFAST COOKIES #vegetarian #glutenfree

ZUCCHINI BREAD BREAKFAST COOKIES #vegetarian #glutenfree

Prepare a group of these Zucchini Bread Breakfast Cookies to fold into lunch boxes or for a brisk and sound breakfast in a hurry.

This formula is made with 100% entire grains, normally improved and gluten free (if utilizing guaranteed gf fixings).

are anything but difficult to make – simply mix everything together in a solitary bowl, scoop and heat! are kid-endorsed and completely scrumptious – despite the fact that they're healthy with NO refined sugar and NO gluten!

Also Try Our Recipe : HEALTHY AVOCADO EGG SALAD – MAYO FREE

ZUCCHINI BREAD BREAKFAST COOKIES #vegetarian #glutenfree

INGREDIENTS

  • 1 1/2 cups quick oats
  • 3/4 cup old fashioned oats
  • 1 cup oat flour OR ground grain of your choice
  • 1/4 cup ground golden flax OR chia seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey
  • 4 tablespoons melted coconut oil OR butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini excess moisture squeezed out
  • 1/4 cup chopped walnuts

INSTRUCTIONS

  1. Prep: Preheat the oven to 360°Line two baking sheets.
  2. Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).
  3. Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.

For more detail : bit.ly/2mVKMkG

Read More Our Recipe : Halloween Pancakes

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