ZUCCHINI CHOCOLATE CHIP BREAKFAST COOKIES
RECIPE TYPE
Vegetarian, Desserts and Baked Goods
SERVES
Yield 12 cookies
Prep Time: 15 min
Bake Time: 16 min
Ingredients
1 1/4 cups Longo’s Organic Rolled Oats
1 cup Longo’s Blanched Almond Meal
1/2 cup Longo’s Organic Quinoa Flakes
1 tsp baking powder
1 tsp Longo’s Essentials Ground Cinnamon
1/2 tsp salt
2 Longo’s Enriched Coop Large Eggs
1/2 cup Longo’s Pure Maple Syrup
1/3 cup Longo’s Essentials 100% Pure Canola Oil
1 tsp vanilla extract
1 cup lightly packed, grated zucchini
1/4 cup mini chocolate chips
Directions
Stir together oats, almond meal, quinoa flakes, baking powder, cinnamon and salt in large bowl. Whisk eggs with maple syrup, oil and vanilla in separate bowl; blend into dry ingredients. Fold in zucchini and chocolate chips until uniformly combined.
Using 1/4 cup measuring cup, scoop dough onto baking sheets lined with Longo’s Essentials Parchment Paper, spacing 2 inches apart. Flatten slightly using back of measuring cup.
Bake in preheated 350°F oven for 16 to 18 minutes, rotating pans once, or until cookies are golden and set. (Make-ahead: Store in refrigerator for up to 1 week or freeze for up to 1 month).
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1 cookie): 230 calories
Protein 5g | Fibre 4g |
Fat 13g | Sugar 12g |
Carbs 23g | Sodium 130mg |
