BLUEBERRY ZUCCHINI BREAKFAST COOKIES

SERVES 12 COOKIES

1 1/2 cups (120 g) rolled oats; gluten free if necessary

1 cup (130 g) unbleached all- purpose flour, or gluten- free flour with 1/2 tsp. xanthan gum

1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 cup (115 ml) orange juice

1/2 cup (72 g) coconut sugar

1/2 cup (60 g) shredded zucchini

1/4 cup (60 ml) melted coconut oil

1 tbsp. (5 g) ground flaxseed

2 tsp. (10 ml) vanilla extract

2 tsp. (4 g) orange zest

1 tsp. molasses

1/2 cup (75 g) blueberries

1/2 cup (100 g) chopped pecans

NUTRITIONAL VALUES

Calories: 152kcal
Fat: 5.5g (4.1g S.Fat) Carbs: 23.3g
Protein: 2.7g
Sugar: 6.2g
Sodium: 117mg

METHOD

Preheat the oven to 350oF (180oC, or gas mark 4), and line two large baking sheets with parchment paper.

Whisk together the oats, flour, baking powder, baking soda, and salt in a large mixing bowl. Whisk together the orange juice, coconut sugar, zucchini, coconut oil, flaxseed, vanilla, orange zest, and molasses in a medium mixing bowl until combined.

Make a well in the dry ingredients and then pour in the wet ingredients. Fold the dough until there are no dry spots left in the mixture. Fold in the blueberries and pecans until evenly distributed in the dough.

Place 1/4-cup (90 g) scoops 2 inches (5 cm) apart on the baking sheets. Gently press down on the cookies to slightly flatten them. Bake for 20 to 24 minutes, rotating the baking sheets halfway through. When the cookies are done baking, they will be soft; leave the sheets on cooling racks for 15 to 20 minutes before serving.