Zucchini Bread Breakfast Cookies

• 分量: Servings: 16
• 調理時間: 5 minutes
• 総時間: 25 minutes

材料

1 cup (100g) rolled oats

1 cup (120g) spelt flour or almond flour, see note

1/4 cup melted coconut oil

1 medium banana, mashed (120g or 1/2 cup), see note

1 egg, whisked

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 cup (100g) shredded zucchini, about 1 medium zucchini

1/3 cup (36g) chopped walnuts, or other nuts or seeds (for babies: 2 tablespoons ground)

手順

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, add the banana, coconut oil, egg, and vanilla extract. Mix until well combined. Be sure there aren't any banana chunks.

Add in the oats, spelt flour, baking soda, and cinnamon

Fold in zucchini and walnuts

Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. Don’t flatten!

Bake for 10-12 minutes, or until cookies are lightly golden and the inserted toothpick comes out clean. If you're using different flours, may need to adjust the cooking time. I've tried with almond flour and it took around 20 minutes. You want to bake until the inserted toothpick comes out clean.

Remove and let cool on the pan for 1-2 minutes and transfer to a wire rack to cool completely.

メモ

be sure to mash with a fork and get it as smooth as possible before adding to the bowl.