Zucchini Breakfast Cookies

These healthy + irresistible Gluten-Free Zucchini Breakfast Cookies are a new favorite zucchini recipe and cookie we will be enjoying all summer long!

– oats – buckwheat flour – flax seed – zucchini – walnuts

Ingredients:

Based on our popular  Gluten-Free Breakfast Cookies, they are a soft + chewy, grab-and-go cookie that you can feel good about eating for breakfast, but will love any time of day.

If you haven't already, grate your zucchini and let sit in a strainer or small colander to drain any excess water.

In a small bowl, add  quick-cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, baking powder, baking soda, and salt.

In a large mixing bowl, add mashed banana, peanut butter, maple syrup, egg, and vanilla and mix until well combined.

Add gluten-free oats mixture to the wet ingredients and mix to combine.

Add chopped walnuts and mix to combine. Add in grated zucchini and mix to combine.

Swipe up for the full recipe!

Hi! It’s me, Karen, the mom in our Healthy Gluten-Free Family! A mom of a celiac child and cooking gluten-free food & developing recipes for nearly 14 years.