If cookies for breakfast sounds like the perfect way to start your day, then get ready because this recipe was made for YOU! My Vegan Chocolate Chip Zucchini Breakfast Cookies are not only the best way to enjoy cookies as a delicious and nutrient-packed breakfast, but will also have you saying "goodbye" to boring bowls of oatmeal, forever. Plus, this recipe happens to be gluten-free, dairy-free, and vegan-friendly, which means it's the perfect breakfast for sharing!
Ingredients
- ¾ Cup Zucchini shredded; this is approximately 1 medium-large zucchini
- 1 Banana very ripe
- ⅓ Cup Peanut Butter
- 1 Cup Rolled Oats
- ½ Cup Oat Flour
- 3 Tablespoons Maple Syrup
- 1 ½ Teaspoons Vanilla Extract
- 1 Teaspoon Cinnamon
- ½ Teaspoon Baking Powder
- ¾ Cup Chocolate Chips
- 1 Pinch Flaky Sea Salt
Instructions
- Start by preheating your oven to 350 F.
- Next, line a baking sheet with parchment paper and set aside. You may want to lightly grease your baking sheet first, so that the parchment paper sticks to it.
- Then, prepare your zucchini. Grate it using a box grater and place the zucchini shreds into a paper towel. Press out as much of the moisture as possible.
- Next, add the zucchini to a bowl, along with your banana, and mash the banana well, until it's fully combined with the zucchini.
- Add the rest of your ingredients into the bowl and mix until fully combined and a dough forms.
- Using a cookie scoop, scoop your cookies out onto your lined baking sheet. You should have approximately 12-14 cookies, depending on the size of your scoop!
- Sprinkle a pinch of flaky salt on top of each cookie.
- Finally, bake your cookies for 12-14 minutes. They will be soft when you take them out of the oven, and that is good!
- Let your cookies cool fully, then enjoy! Store any leftovers in an airtight container for up to one week!
Calories: 212kcal | Carbohydrates: 32g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 241mg | Fiber: 4g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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