I’m going to miss all the summer zucchini and squash, but there is still time to grab a zucchini and make these yummy breakfast cookies! I am obsessed with tahini anything and when paired with zucchini, it came out delicious. They are soft, chewy, full of fiber and protein, perfect for a healthy morning breakfast. Not to mention, they are filled with complex carbs and veggies! It is sweetened naturally with just dates. If you would like a sweeter breakfast cookie, feel free to add a ripe banana, but I think the dates were sweet enough. These breakfast cookies are wholesome, oil-free, sugar free, and gluten-free. I love enjoying these cookies as a snack or dessert too. Sometimes I drizzle more tahini on top and add chopped bananas and eat it with a fork. YUM.

Ingredients

1 cup GF Oat Flour*
1 cup GF Old-Fashioned Rolled Oats
1 large zucchini, grated (~2 cups)
3/4 cup Medjool Dates, pitted and packed (I used about 9 Medjool dates)
1 ripe banana* (optional, see notes below)
2/3 cup runny tahini
3 tbsp flaxseed meal
¼ cup + 3 Tbsp unsweetened almond milk
1 tsp ground cinnamon
1 tsp vanilla extract

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Combine the oats and oat flour in a large mixing bowl and toss to combine.
Grate the zucchini into the bowl. (I kept the skin on!)
Add the dates, banana, tahini, flaxseed meal, almond milk, cinnamon, and vanilla into a food processor or high speed blender (I found it easier in a food processor). Process until smooth, scraping down the sides if needed to recombine.
Add the date mixture to the bowl of dry ingredients. Stir well until everything is well incorporated.
Drop dough into ~1/4 cup cookies and flatten a little. They do not spread during baking.
Bake for 25-30 minutes, until golden brown on the bottom and firm to the touch.
Allow cookies to cool for 10 minutes on pan then transfer to a wire rack to cool.
You can drizzle some tahini on top when you eat it.
Store leftovers zucchini tahini breakfast cookies in the fridge for up to one week and freeze for long term storage.
Enjoy!

Notes

*You can make your own oat flour in a high speed blender. Blend up rolled oats until a fine flour forms.

*I left out the banana because I thought the cookies were sweet enough with the dates. If you prefer a sweeter cookie, add the ripe banana.

(Recipe adapted from Flora & Vino)

Servings: 12 big cookies

Author: valeria.chao

Zucchini Tahini Oat Breakfast Cookies