Healthy Blueberry Zucchini Breakfast Cookies
A wholesome and gluten-free healthy breakfast cookie. These convenient, nutrient-dense breakfast cookies are yummy. If you like this recipe, please leave a star rating in the comments section of this post to help other followers in our EYN community!
Equipment
Ingredients
- 1 ½ cups oats, whole rolled, gluten-free
- 1 cup all-purpose flour, gluten-free
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup orange, juice
- ½ cup sugar, coconut
- ½ cup zucchini (shredded)
- ¼ cup coconut oil (melted)
- 1 tablespoon flaxseed, ground
- 2 teaspoon vanilla extract
- 2 teaspoon orange, zest
- 1 teaspoon molasses (unsulfured)
- ½ cup blueberries
- ½ cup pecans (chopped)
Instructions
- Preheat the oven to 350ºF, and line two large baking sheets with parchment paper.
- In a large bowl, mix the oats, flour, baking powder, baking soda, and salt. In a separate medium-sized mixing bowl, whisk together the orange juice, coconut sugar, zucchini, coconut oil, flaxseed, vanilla, orange zest, and maple syrup or molasses until combined.
- Create a well in the dry ingredients, then pour the wet ingredients into it. Fold the dough together until well combined. Add the blueberries and pecans to the dough, and fold together until incorporated evenly. Be careful not to burst the blueberries.
- Place ¼-cup-sized scoops, 2 inches apart, on the baking sheets. Press down gently to flatten the cookies slightly. Bake for 20 to 24 minutes, switching the baking sheet positions halfway through.
- When the cookies are done baking, they will be soft. Leave on the baking sheets to cool for 15 to 20 minutes before serving them.
Video
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Nutrition
Serving: 1 CookieCalories: 176kcalCarbohydrates: 23gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 126mgPotassium: 107mgFiber: 3gSugar: 7gVitamin A: 38IUVitamin C: 7mgCalcium: 30mgIron: 1mg
The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.
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