Blueberry zucchini breakfast cookies

• Produce

  • 1 Banana, Ripe

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Vanilla, real powder

• Dairy

  • 70 g Coconut oil or melted butter

• Other

  • 1,5 dl / 0,6 cups wild blueberries
  • 2,5 dl / 1 cup oats
  • 1 Dl / 0,4 cups shredded zucchini

Found on kiddieliciouskitchen.com

Description

Ingredients

• 1 ripe banana
• 1 egg
• 70 g coconut oil or melted butter
• 1 tbsp honey*
• 1 dl / 0,4 cups shredded zucchini
• 1,5 dl / 0,6 cups spelt flour (or oat flour for gluten-free cookies)
• 1 tsp baking powder
• 2,5 dl / 1 cup oats
• ½ tsp real vanilla powder
• 1,5 dl / 0,6 cups wild blueberries

Directions

• Preheat the oven to 175 Celsius / 350 Fahrenheit degrees.
• Put all the wet ingredients (banana, coconut oil/butter, egg) in a blender or food processor and blend until smooth.
• Add shredded zucchini and mix.
• Mix all dry ingredients (flour, baking powder, oats and real vanilla powder) in a bowl. Then add to the wet ingredients and mix well.
• Carefully add the blueberries to the dough.
• Layer a baking tray with parchment paper. Use two big spoons to form cookies from the dough and place them on the parchment paper.
• I made 8 big cookies.
• Bake in the oven for about 20 - 25 minutes until the cookies are golden brown.