These healthy gluten free chocolate breakfast cookies are made with zucchini and chia seeds. This on-the-go breakfast recipe is lightly sweetened and packed with protein. These easy double chocolate cookies are a great idea for kids and lunches.
1 cup Zucchini, shredded and pressed
2 Tbsp. Coconut Oil, solid
2 Tbsp. Almond Butter
1/4 cup Coconut Sugar
1 large Egg
1/4 cup Avocado Oil
1 tsp. Vanilla Extract
1 cup Almond Flour
1/4 cup Coconut Flour
1/4 cup Gluten Free Rolled Oats
1 tsp. Baking Soda
1 tsp. Sea Salt
1 tsp. Xanthan Gum
1 tsp. Ground Cinnamon
1 Tbsp. Chia Seeds
1 scoop Chocolate Protein Powder
1 Tbsp. Cocoa Powder
1/2 cup Semi-Sweet Chocolate Chips
1/2 cup Walnuts, chopped
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Shred the zucchini and press out any extra moisture. Add the zucchini, coconut oil, almond butter, coconut sugar, egg, avocado oil and vanilla extract to the bowl of your mixer. Blend until the ingredients are combined.
Add the almond flour, coconut flour, rolled oats, baking soda, salt, xanthan gum, cinnamon, chia seeds, protein powder and cocoa powder to the wet ingredients and blend until combined.
Add the chocolate chips and chopped walnuts to the dough and blend or stir until they are incorporated into the dough.
Using a large cookie scoop or ice cream scoop measure out the cookies and place on the baking sheets. Press each cookie down with the palm of your hand. These cookies will not spread much while baking.
Bake at 350 degrees for 20 minutes.
If you would like you can sprinkle some coarse sea salt on top of the hot cookies when they come out of the oven.
This recipe can also be made into bars using a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Let the bars cool completely before cutting them.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Keywords: gluten free, breakfast, snacks, cookies, baking, vegetables