Veggie Breakfast Cookies

Veggie Breakfast Cookies Servings 16 cookies

 Prep Time: 10 mins Cook Time: 15 mins

Ingredients

• ½ cup grated zucchini
• ½ cup grated carrot
• 1½ cup uncooked rolled oats, GF
• ½ cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsweetened applesauce
• 1 egg
• 1 tablespoon melted coconut oil or avocado oil
• ¼ cup maple syrup
• 1 teaspoon vanilla
• ½ cup blueberries

Instructions

1. Preheat your oven to 350℉ and line a large baking sheet with parchment paper or a silicone liner.
2. Place grated zucchini and carrots in the middle of a paper towel or a clean tea towel. Wrap it up and press down to draw out the water. Set aside.
3. In a medium bowl, combine oats, flour, baking powder, cinnamon, and salt. Mix.
4. Add applesauce, egg, oil, maple syrup, and vanilla to the bowl and mix to combine.
5. Once batter is well mixed, fold in the drained carrots and zucchini. Finally, fold in blueberries.
6. Using a small cookie scoop or a heaping tablespoon, scoop batter into 16 cookies onto your prepared baking sheet.
7. Bake for 15-17 minutes or until the outside of the cookies are dry to the touch and the outside is starting to turn golden brown. Let cool for 5 minutes before transferring to a cooling rack.
8. Enjoy! Allow leftovers to cool completely before transferring to an air-tight container and storing in your fridge for up to 4 days.

Adapted from thenaturalnurturer.com