Zucchini Tahini Oat Breakfast Cookies
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.
Zucchini Tahini Oat Breakfast Cookies
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
