Zucchini Chocolate Chip Breakfast Cookies
Try this Zucchini Chocolate Chip Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
contains honey
pescatarian
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/4 cup pecans chopped
- 1/3 cup chocolate chips
- 2 1/4 cups oats (i chopped mine up a little in a food process
- 1 cup nut butter (i used half peanut and half almond but
- 1/4 cup real maple syrup or honey
- 2 large bananas mashed
- 1 small or 1/2 large zucchini finely shredded
- Carbohydrate 5.74252194628134 g
- Cholesterol 0 mg
- Fat 2.07462750171004 g
- Fiber 0.799213881293804 g
- Protein 0.440268889116703 g
- Saturated Fat 0.663230556101466 g
- Serving Size 1 1 Serving (20g)
- Sodium 0.509000000289298 mg
- Sugar 4.94330806498753 g
- Trans Fat 0.110016861188967 g
- Calories 39 calories
Preheat oven to 325 degrees F.Combine oats, salt, and cinnamon in a large bowl.Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won't during baking.Bake for 15 minutes. Cool on a wire rack.Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To thaw, let sit out for a few minutes on the counter or microwave in 10 second increments until defrosted.
