Chocolate Chip Zucchini Bread Breakfast Cookies

• Vegetarian

• Produce

  • 1 Banana, large ripe
  • 1 Zucchini, medium

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/3 cup Honey

• Pasta & Grains

  • 2 cups Oats, old fashioned

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/2 cup Dark chocolate chips
  • 1/2 tsp Salt
  • 2 tsp Vanilla
  • 1 cup Whole wheat flour

• Nuts & Seeds

  • 1/2 cup Flaxseed, ground

• Dairy

  • 1/4 cup Butter, unsalted

Found on kristineskitchenblog.com

Description

Ingredients

• 1 medium zucchini
• 2 cups old-fashioned oats
• 1 cup whole wheat flour
• ½ cup ground flaxseed
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (4 tablespoons) unsalted butter, melted and cooled slightly
• 1 large ripe banana, mashed
• ⅓ cup honey
• 1 large egg
• 2 teaspoons vanilla
• ½ cup dark chocolate chips

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Grate the zucchini (I used my box grater). You want about 1 cup of zucchini. Place the zucchini in a clean kitchen towel, hold over a bowl, and squeeze out the excess liquid. Set aside.
• In a medium bowl stir together the oats, whole wheat flour, flaxseed, cinnamon, baking soda, and salt.
• In a large bowl, whisk together the melted butter, mashed banana, honey, egg, and vanilla. Pour the dry ingredients into the bowl with the wet and stir until just combined. Fold in the grated zucchini and chocolate chips.
• Scoop rounded ¼ cup portions of dough onto the prepared baking sheet, using your hands to shape the dough into uniform balls as needed. (I used my large cookie scoop.) Gently flatten each cookie a bit as they wont flatten on their own during baking. Bake cookies for 11-14 minutes, until set and lightly golden.
• Once completely cooled, cookies can be stored in an airtight container in the freezer for up to 2 months.