Paleo Cinnamon Raisin Zucchini Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Raisins
  • 2 cups Zucchini, lightly packed

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking soda
  • 1 tbsp Cinnamon
  • 1/2 cup Coconut flour
  • 1/2 cup Potato starch
  • 1/4 tsp Sea salt
  • 1/2 cup Tapioca starch

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on deliciousobsessions.com

Description

Ingredients

• ⅓ cup softened coconut oil (I really like this brand.)
• ¼ cup pure maple syrup (raw honey would work) (I really like this brand and this brand.)
• 2 eggs
• ½ cup coconut flour (I really like this brand.)
• ½ cup almond flour (I really like this brand.)
• ½ cup tapioca starch (I really like this brand.)
• ½ cup potato starch (I really like this brand.)
• 1 tsp baking soda (I really like this brand.)
• ¼ tsp sea salt (I really like this brand.)
• 1 TB cinnamon (I really like this brand.)
• 2 cups lightly packed shredded zucchini (You will need about 3 small zucchini or 1 large)
• ½ cup raisins (I really like this brand.)

Directions

• In a medium mixing bowl blend the soft coconut oil and maple syrup until smooth and creamy.
• Add the eggs and blend well.
• Add the flours, baking soda, salt, and cinnamon and blend until combined - it will feel dry but dont add more liquid! The zucchini will provide enough moisture!
• Fold in the shredded zucchini with a wooden spoon. Roll about 2-3 inch balls and flatten into disks on a Silpat or parchment paper lined baking sheet.
• Bake at 350 degrees for 35 minutes. Let them cool about 5-10 minutes before handling.