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BLUEBERRY ZUCCHINI BREAKFAST COOKIES

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Cookies
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 ripe banana
  • 1 egg
  • 70 g coconut oil or melted butter
  • 1 tbsp honey*
  • 1 dl / 0 4 cups shredded zucchini
  • 1,5 dl / 0 6 cups spelt flour (or oat flour for gluten-free cookies)
  • 1 tsp baking powder
  • 2,5 dl / 1 cup oats
  • ½ tsp real vanilla powder
  • 1,5 dl / 0 6 cups wild blueberries

Method
 

  1. Preheat the oven to 175 Celsius / 350 Fahrenheit degrees.
  2. Put all the wet ingredients (banana, coconut oil/butter, egg) in a blender or food processor and blend until smooth.
  3. Add shredded zucchini and mix.
  4. Mix all dry ingredients (flour, baking powder, oats and real vanilla powder) in a bowl. Then add to the wet ingredients and mix well.
  5. Carefully add the blueberries to the dough.
  6. Layer a baking tray with parchment paper. Use two big spoons to form cookies from the dough and place them on the parchment paper.
  7. I made 8 big cookies.
  8. Bake in the oven for about 20 - 25 minutes until the cookies are golden brown.

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