Paleo Zucchini Breakfast Cookies Recipe
Paleo Zucchini Cookies are a healthy and nutritious recipe loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They’re gluten-free, grain-free, dairy-free, paleo and its ready in 20 minutes!
You can serve these paleo breakfast cookies first thing in the AM…but they also hold their own as a delicious after dinner dessert! They are dairy-free, gluten-free, paleo and refined-sugar free!
Paleo Zucchini Breakfast Cookies Recipe
Paleo Zucchini Cookies are a healthy and nutritious recipe loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They're gluten-free, grain-free, dairy-free, paleo and are ready in 20 minutes!
Ingredients
You can serve these paleo breakfast cookies first thing in the AM…but they also hold their own as a delicious after dinner dessert! They are dairy-free, gluten-free, paleo and refined-sugar free!
Paleo Zucchini Breakfast Cookies Recipe
Paleo Zucchini Cookies are a healthy and nutritious recipe loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They're gluten-free, grain-free, dairy-free, paleo and are ready in 20 minutes!
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 cup zucchini shredded
- 2 tbs coconut oil measured in it's solid state
- 2 tbs almond butter
- ½ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ to ½ cups chocolate chips
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.
- Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.
- Add egg and vanilla and blend for 15 seconds or until just combined.
- Pour wet ingredients into dry ingredients and mix very well.
- Add chocolate chips.
- Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.
- Bake for 10-13 minutes until cookies are slightly browned.
- Let the cookies cool on the baking sheet for at least 5 minute before removing to a wire rack to cool!
Recipe Adapted : PALEO ZUCCHINI COOKIES (BREAKFAST COOKIES) @ joyfoodsunshine
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