Description

these easy breakfast cookies combine whole grains, fruits & veggies for a nutritious breakfast or snack!

Ingredients

Scale

2 cups white whole wheat flour
1 cup rolled oats
1/2 teaspoon baking soda
1 teaspoon apple pie spice (or cinnamon)
1 large egg, beaten
1/3 cup canola oil (coconut oil or avocado oil will work as well)
1/4 cup maple syrup (honey will also work)
1 teaspoon vanilla extract
1 medium banana, mashed
1 cup grated, peeled apple (about 2 small) – *see note
1 cup grated, peeled carrot (about 2 large)
1/2 medium zucchini, grated & excess liquid squeezed out in a cheese cloth

Instructions

Preheat the oven to 350 degrees F
Combine flour, oats, baking soda and apple pie spice in a large mixing bowl, whisking to combine, then set aside
In a separate small mixing bowl, combine beaten egg, oil, maple syrup, vanilla and mashed banana. Whisk well.
Fold wet into dry ingredients stirring until just combined then fold in grated carrot, apple and zucchini. Mix using a rubber spatula (I just use my hands!)
Using a cookie scoop, scoop into balls, rolling each one then placing down on parchment lined baking sheet. Repeat until all remaining batter has been used – **see note
Bake for 12-15 minutes or until lightly browned (I found 13 or 14 minutes was the sweet spot for me)

Notes

* No need to squeeze out the excess liquid from the apple, it helps moisten the cookies

** Cookies don’t have a lot of spread so you can place them with just 1/2 – 1 inch between each

These freeze well for up to 2 months in an airtight container. Pull out as needed the night before and defrost on the counter in an airtight container OR simply defrost in the microwave.