Ingredients
Scale
- 3/4 Cup shredded Zucchini (about 1 medium-large zucchini)
- 1 ripe Banana
- 1/3 Cup Peanut Butter
- 1 Cup Rolled Oats
- 1/2 Cup Oat Flour
- 3 Tablespoons Maple Syrup
- 1 1/2 Teaspoons Vanilla Extract
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Baking Powder
- 3/4 Cup Chocolate Chips
- A pinch of Flaky Sea Salt
Instructions
- Preheat your oven to 350 F.
- Line a baking sheet with parchment paper, making sure to lightly grease it so the parchment paper sticks.
- Grate the zucchini using a box grater, then squeeze out as much moisture as possible using a paper towel.
- In a bowl, mash the banana with the zucchini until well combined.
- Add the remaining ingredients to the bowl and mix until a dough forms.
- Use a cookie scoop to scoop out the dough onto the lined baking sheet, making about 12-14 cookies depending on the size.
- Sprinkle a pinch of flaky salt on top of each cookie.
- Bake for 12-14 minutes until the cookies are soft. Let them cool completely before enjoying!
- Store any leftovers in an airtight container for up to one week. Enjoy your delicious breakfast cookies!