Zucchini Breakfast Cookies

Ingredients

• 1 ½ cups quick oats

• ¾ cup old fashioned oats

• 1 cup oat flour OR whole wheat flour OR ground grain of your choice

• ¼ cup ground golden flax OR chia seeds

• ¼ cup chopped walnuts

• 2 teaspoons ground cinnamon

• 1 teaspoon baking powder

• ¼ teaspoon fine sea salt

• ½ cup unsweetened applesauce

• ⅓ cup honey

• 4 tablespoons oil OR melted butter OR melted coconut oil

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup shredded zucchini excess moisture squeezed out (measured after squeezing)

Instructions

1. Prep: Preheat oven to 360°F. Line two cookie sheets.

2. Make cookie dough: Place all dry ingredients in a large bowl and mix until well combined. Add all wet ingredients on top and stir together until cookie dough forms.

3. Shape cookies: Scoop dough into 2-tablespoon sized cookies, place spaced 2 inches apart on lined cookie sheets. Slightly flatten and shape cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter (they will not change during baking).

4. Bake: Bake cookies, one batch at a time, for 12-14 minutes, or until lightly golden. Cool on cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.

recipe and photo credit: savourythings.com