Name: Banana Zucchini Bread Cookies (GF)
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: Gluten-Free
Ingredients: 2 pasture-raised eggs; 4 tbsp melted coconut oil; 1 tsp vanilla extract; 1 mashed banana; 1/3 cup coconut sugar; 1/2 tsp cinnamon; 2 tbsp ground flax; 1 tsp baking powder; 1 cup almond flour; 1/2 cup oat flour; 1/4 tsp pink sea salt; 1 cup shredded zucchini (squeezed of excess moisture)

Banana Zucchini Bread Cookies (GF)

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Prep Time: 15 minutes
Cook Time: 14 minutes

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Ingredients

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2 pasture-raised eggs
4 tbsp melted coconut oil
1 tsp vanilla extract
1 mashed banana
1/3 cup coconut sugar
1/2 tsp cinnamon
2 tbsp ground flax
1 tsp baking powder
1 cup almond flour
1/2 cup oat flour
1/4 tsp pink sea salt
1 cup shredded zucchini (squeezed of excess moisture)

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Instructions

Preheat oven to 350F.
Combine the wet ingredients (eggs, coconut oil, vanilla extract & banana) into a large mixing bowl and mix well.
Add in all remaining ingredients except the zucchini and mix again until a dough is formed.
Mix in the shredded zucchini.
Using an ice cream scooper, scoop the dough onto a parchment-lined baking sheet and place in the oven.
Bake for 14 minutes, then remove from the oven and allow to cool on a cooling rack prior to serving.

Notes

Keep these cookies stored in the refrigerator for up to 5 days, or freeze for a longer period of time.