{"id":3042,"date":"2019-07-22T02:53:29","date_gmt":"2019-07-22T02:53:29","guid":{"rendered":"http:\/\/www.milehighmitts.com\/?p=3042"},"modified":"2020-06-04T20:24:01","modified_gmt":"2020-06-04T20:24:01","slug":"zucchini-bread-breakfast-cookies-gluten-free-refined-sugar-free-oil-free-dairy-free-option-vegan-option","status":"publish","type":"post","link":"https:\/\/www.milehighmitts.com\/zucchini-bread-breakfast-cookies-gluten-free-refined-sugar-free-oil-free-dairy-free-option-vegan-option\/","title":{"rendered":"Zucchini Bread Breakfast Cookies (gluten-free, refined sugar-free, oil-free, dairy-free option, vegan option)"},"content":{"rendered":"\n
\"Zucchini<\/figure>\n\n\n\n

These Zucchini Bread Breakfast Cookies are filled with plenty of good-for-you ingredients to start your day with, like oats, nuts, zucchini, and flax seed. Made to taste like Zucchini Bread, these cookies also have cinnamon, a little nutmeg, and some chocolate chips! \ud83d\ude42<\/p>\n\n\n\n\n\n\n\n

You’re probably here because you have extra zucchini, huh?<\/h2>\n\n\n\n

Either that or it just feels good to have a vegetable in your breakfast<\/strong> – and hey, what the heck, why not have some chocolate in there too for balance? \ud83d\ude42<\/p>\n\n\n\n

I’m WITH YOU. If I can squeeze some veggies in my breakfast I’m one happy gal, and I’m even happier<\/em> if chocolate is involved. Both? YES, I’M SO THERE<\/strong>.<\/p>\n\n\n\n

I had some extra zucchini AND I had a hankering for breakfast cookies recently. Add two and two together, and you get these beautiful Zucchini Bread Breakfast Cookies. I actually made these last year and almost totally forgot about them (whaaaat?!)… it’s been a busy year!<\/p>\n\n\n\n

So, here I am now, ready in full force with the recipe for these healthy Zucchini Bread Breakfast Cookies. Gluten-free, refined sugar-free (sweetened naturally with honey instead of sugar), with a dairy-free option… and chocolate chips (if you desire!) these cookies are the real deal.<\/p>\n\n\n\n

In case you’re wondering: My 3 year old got about half way through one when he realized there were “green things” in it<\/strong>. After telling him what the heck they were, he moved right along and finished his cookie.. and then asked for another<\/strong>.<\/p>\n\n\n\n

I’m just saying – cookies for breakfast are breakfast magic to kids<\/strong>. Whether there’s “green things” in them or not! \ud83d\ude09<\/p>\n\n\n\n

\"three<\/figure>\n\n\n\n

Now, onto the important questions:<\/p>\n\n\n\n

Zucchini: To squeeze or not to squeeze?<\/h2>\n\n\n\n

Squeeze that zucchini, friends<\/strong>, to get the excess moisture out of it. It’s more reliable to use the same amount of liquids in a recipe, and remove most of the moisture in the zucchini, so I like to squeeze it out. <\/p>\n\n\n\n

I put my zucchini in between two paper towels, or in a clean dish towel, and just lightly squeeze it. You don’t need to go crazy here, just get a majority of the moisture out. If you’re using paper towels, you may wanna squeeze it over the sink!<\/p>\n\n\n\n

What’s the best nut butter to use in this recipe?<\/h4>\n\n\n\n

I recommend almond or cashew butters because they are the most “neutral” (aka boring) tasting nut butters. Peanut Butter will clearly give you an edge of peanut (hey, sounds tasty!). <\/p>\n\n\n\n

Cashew butter is really the most neutral, but I tend to have more almond butter in my pantry so that’s what I use most. No need to get complicated here. You’ll want a nut butter that’s not too<\/em> oily and drippy – if you have a really drippy nut butter then you may need to add a little more oat flour.<\/p>\n\n\n\n

On the flip side, if your nut butter is really thick your cookie batter may be hard to stir, but your breakfast cookies will be just fine.<\/p>\n\n\n\n

“Do I have to use ….?”<\/h4>\n\n\n\n