Healthy Breakfast Cookies (GF) (DF)
Who doesn’t love a cookie for breakfast? Especially one that’s chocolate!
When I eat breakfast, I want to be satisfied when I eat. I also want to TRY to at least incorporate a veggie or two into it! Especially for my kiddos I love this cookie because it looks like chocolate, smells like chocolate and even tastes like chocolate so its always a WIN!
I did make this using an egg but can be done without, I just prefer it with an egg. I also sweetened this with as much fruit rather than going down the path of adding other sweeteners.
Definitely great for grab-and-go breakfasts and great for freezing and having a stockpile for emergencies.
Its been a good staple and I hope you enjoy it as much as we do!
Ingredients:
2 cups oats
1 ripe banana
1 medium apple
1/2 cup coconut sugar
2 tbsp coconut oil
1 tbsp vanilla extract
1 tsp sea salt
1 egg
1/2 tsp baking soda
1 zucchini chopped
1/4 cup unsweetened cacao powder
1/3 cup hemp seeds
1 tbsp cinnamon
Directions:
Preheat oven to 350. Chop zucchini but cutting in half then half again and cubing the pieces. Add into blender or food processor. Blend fruit (banana, apple) and oats in food processor.
Add in your egg, sea salt, baking soda, cinnamon, coconut sugar and coconut oil. Blend again until mixed well, but you don’t want to over mix. I like to still see variations of color and texture in my mix. Then add in your hemp seeds by spoon and mix well.
Prepare your baking sheet with parchment paper and spoon a large amount of mixture (about a half a cup) so you have 6 large cookies.
Bake at 350 for 30-35 min or until fully baked through and lightly golden brown. Remove from parchment paper and move to wire rack to cool. Enjoy with your favorite nut butter on top!
For best storage, keep in fridge or in freezer.
