To prepare Zuchhini breakfast cookies we are going to start by shredding some Zucchini and squeezing out its excess liquid (1 cup).
Next, proceed go marsh a medium banana and follow that with some peanut butter (1/2 cup), some aw honey (1/4 cup) or you can use maple syrup if you want to make this totally vegan. Also add some vanilla extract (1 tsp), flaxseed meal (1tbsp) and water mixed together. Proceed to stir that all together until it’s nice and smooth.
Add some quinoa flakes (1/2 cup), rolled oats (1/2 cup), baking powder (1tsp) and salt (1/4 tsp) as well as some cinnamon (1/4 tsp) and nutmeg (1/4 tsp) for some flavor and spice.
You can stir in some chia seeds as well as your zuchhini and mix that all together until it’s nice and incorporated.
Next scoop the mixture in small portions into your baking sheet and flatten each one down a bit.
Proceed to bake for 15 – 16 minutes at 350 F and you can enjoy them right away! Zuchhini Breakfast Cookies also store well in the fridge or freezer.
