Ginger Spiced Breakfast Cookies
Upgrade your on-the-go snacks from Balance with B with these easy and quick snack bites!
Yields:
10 cookies
Directions
- Preheat oven to 350°F and line a baking sheet with parchment paper and set aside
- In a large mixing bowl, combine eggs, coconut oil, stevia, cashew butter, Zevia Ginger Ale and mix
- In a separate bowl, combine coconut flour, oat flour, oats, cinnamon, nutmeg, ginger, baking powder, baking soda, and mix
- Combine ingredients from both bowls and mix
- Add zucchini, coconut flakes, nuts, and chocolate chips to the bowl and mix with a spoon to combine
- Scoop mixture one spoonful at a time onto baking sheet and bake for about 10-12 minutes
Ingredients
- 1 cup shredded zucchini
- 1/3 cup coconut oil (melted & cooled)
- 2 eggs
- 2 tbsp Zevia Ginger Ale
- stevia equivalent to 1/4 cup sugar
- 3 tbsp creamy cashew butter
- 1/4 cup coconut flour
- 3/4 cup oat flour (grind oats into powdery consistency)
- 3/4 cup gluten free oats (quick cooking)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 cup unsweetened coconut flakes
- 1/2 cup nuts of your choice
- 1/4 cup dairy free chocolate chips
