Zucchini Oatmeal Breakfast Cookies

• Vegan

• Produce

  • 1 tsp Ginger, ground
  • 1 cup Zucchini

• Breakfast Foods

  • 1 cup Rolled oats

• Condiments

  • 1/2 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Cinnamon
  • 1/2 cup Dark chocolate
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1 cup Whole wheat flour, white

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on bakedgreens.com

Description

Ingredients

• 1 cup white whole wheat flour (can sub regular whole wheat)
• 1 cup rolled oats
• 1/2 cup walnuts, chopped
• 1 cup shredded zucchini (from 1 small or about 1/2 a medium zucchini)
• 1/2 cup room temperature coconut oil
• 1/2 cup maple syrup
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped dark chocolate (optional, but wonderful)

Directions

• 1. Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside. 2. Add all ingredients to a large mixing bowl, and stir well to fully combine. Batter will be thick and sticky. 3. Scoop cookies onto prepared pan with a small ice cream scoop, or a large spoon, to make 16 small cookies. Flatten gently with your fingers, as these cookies wont spread at all in the oven. 4. Bake for 8-10 minutes, or until golden brown and just starting to firm up. Dont over bake, or these cookies will be very dry. Let cool, then transfer to a sealed container for storage. Cookies keep at room temperature for 3-5 days, and in the freezer for several months. Pro tip: a frozen cookie tucked into a lunchbox in the morning will be completely defrosted before lunch.