Lift your hand in case you're continually searching for simple and sound nibble alternatives for the children… That don't leave a bundle.
I thought I had made it big when I got some answers concerning vitality chomps (you know, the little balls produced using singed products of the soil), yet turns out my children don't endure them well.
Yet, these Zucchini Bread Breakfast Cookies? They are truly sparing my butt this late spring, with two constantly hungry wild childs to bolster.
Peruse on for the point by point steps, or look down for how to solidify these morning meal treats, more tips to make this formula idiot proof and the printable formula card.
- 1 1/2 cups quick oats
- 3/4 cup old fashioned oats
- 1 cup oat flour OR ground grain of your choice
- 1/4 cup ground golden flax OR chia seeds
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 4 tablespoons melted coconut oil OR butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini excess moisture squeezed out
- 1/4 cup chopped walnuts
- Prep: Preheat the oven to 360°Line two baking sheets.
- Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).
- Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.
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