Zucchini Breakfast Cookie
Plant-based, gluten-free, protein-packed goodness that's convenient for on the go mornings.
Plant-based, gluten-free, protein-packed goodness that's convenient for on the go mornings.
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![Servings]()
Portions10
Ingredients
- 2 large eggs
-
3 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, melted
![avocado sticks]()
- 1 teaspoon vanilla extract
- 2/3 cup sugar
- 1 cup packed shredded zucchini
- 1 cup + 2 tablespoons oat flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/3 cup chopped walnuts
- 1/4 cup semisweet chocolate chips, optional
- raw turbinado sugar, for topping
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat oven to 375F. Line 2 baking sheets with parchment paper.
- Beat the eggs in a large bowl. Add plant butter, vanilla, and sugar to the bowl, and whisk until smooth. Fold in zucchini.
- In another bowl, whisk together almond flour, oat flour, baking powder, cinnamon, ginger, and salt.
- Add the dry ingredient mixture to the zucchini mixture and stir well. Fold in chocolate chips and walnuts.
- Scoop 3-4 tablespoons of dough at a time onto prepared baking sheets. Sprinkle turbinado sugar on each cookie.
- Bake cookies for 10 minutes, reduce oven temperature to 350F and bake for an additional 10 minutes, or until the edges are crisp and tops golden brown.
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