Cookies for breakfast? You bet! An easy one-bowl, hearty breakfast cookie. Fabulous for freezing and grabbing on the go!
inspired by Real Food Whole Life
In a large bowl, whisk the eggs until well combined. Add the oil, honey, applesauce and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
Add the zucchini and stir until well incorporated. Add the oat flour, whole oats, salt, baking powder, and cinnamon, sunflower seeds and walnuts, stirring until just combined. Gently stir in the berries.
Spoon onto non-stick baking sheets, and flatten slightly.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Store in an airtight container, or freeze for breakfasts or snacks.
Makes about 16 medium cookies.
*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.