Breakfast Cookies
  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 cup quick-cooking oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 medium ripe banana, mashed
  • 1/4 cup butter, softened
  • 3/4 cup coconut sugar (or brown sugar)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1-2 cups semisweet chocolate chips
  • In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside.
  • In a separate large bowl, beat mashed banana, butter, sugar, egg, and vanilla until smooth. Fold flour mixture into liquid with shredded zucchini, walnuts, and chocolate chips until mixture forms a dough. (dough will be slightly sticky)
  • With floured hands, roll dough into 1-in balls and place on parchment paper-lined baking sheets. Bake cookies at 350F 13-14 minutes or until edges begin to turn golden (centers will still be slightly soft) Cool cookies on baking sheet 10 minutes, then transfer to a wire cooling rack to cool completely.