Vegan Zucchini Banana Bread Breakfast Cookies [GF, Oil-Free]
Hearty gluten-free, oil free & vegan zucchini banana bread breakfast cookies! Loaded with nutrition and ready in less than 30 minutes!
Ingredients
Wet Ingredients
- 1 & 1/4 cup mashed ripe bananas about 3 large bananas
- 1/3 cup creamy peanut butter can sub for any nut butter. Make sure the nut butter is creamy and smooth.
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups old fashioned rolled oats certified GF, if needed
- 2 tsp ground cinnamon
- 2 tbsp chia seeds
- 1/2 tsp mineral salt plus an extra pinch or two plus more to taste if desired
- 1/2 tsp baking powder
- 1/3 cup grated fresh zucchini squeezed dry
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Grate and dry zucchini (squeeze in a paper towel), measure 1/3 cup and set aside.
- Mash ripe bananas and measure out 1 & 1/4 cups. Add to a large bowl.
- Combine all of the wet ingredients: mashed bananas, peanut butter and vanilla extract. Whisk very well.
- Then, add all of the dry ingredients, minus the grated zucchini, to the wet ingredients. Stir well with a spatula or wooden spoon.
- Next, add in your grated zucchini and mix well.
- Using an ice cream scooper, scoop out the dough onto the parchment paper. Use your fingers to adjust the shape to a cookie form and then flatten slightly so the cookies are about 3/4 an inch- 1 inch thick. You should have eight large cookies.
- Bake for about 12 minutes.
- Cool and enjoy! These taste best kept covered on the counter!
Notes
- You can sub the peanut butter for any nut butter, as long as it is smooth and creamy!