A great way to hide veggies, these Zucchini Muesli Cookies are made with healthy ingredients. Make them for dessert or snacks on the go!
INGREDIENT
– 1 large ripe banana mashed (about 1/3 cup)*– 1/3 cup pure maple syrup– 2/3 cup unsweetened almond butter– 2 cups rolled oats– 1 ½ tsp ground cinnamon– 1 tsp sea salt– 1 cup grated zucchini
INSTRUCTIONS
Pre-heat the oven to 350°F and line a large baking sheet with parchment. Grate one cup of zucchini with a box grater or food processor with the grating attachment after cutting off the tip and tail.
Step 1
Save extra zucchini for stir-frying or baking. Grate zucchini and reserve until use. Mash the ripe banana in a large bowl until creamy.
Step 2
Add almond butter, peanut butter, or nut butter and pure maple syrup. Wet ingredients should be well mixed.
Step 3
Note: Microwave almond butter for 10–20 seconds to soften it for mixing if it's been refrigerated or very cold.
Step 4
Stir the dry ingredients (oats, ground cinnamon, and sea salt) into the wet ingredients until a thick, sticky dough forms.
Step 5
Mix shredded zucchini into oatmeal cookie dough until evenly distributed.
Place mounds of dough on the baking sheet.
Step 6
The cookies won't spread, so make sure the dough is the way you want it when baked. It usually gets pressed into circles.
Step 7
Bake cookies until set and slightly golden brown, 10–15 minutes. Bake 10-12 minutes for smaller cookies and 15 minutes for larger ones. I bake 12 cookies for 12 minutes.
Step 8
Before eating, let the cookies cool completely on the baking sheet.