Muffin Top Cookies (Edit recipe)

The best way to get a toddler to eat breakfast is telling them they can have a cookie! This cookie is not your regular cookie though. It’s filled with protein and vegetables! The perfect cookie for anyone to have to start their day!

10 minutes

12 minutes to 15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	263
Fat:	9 g
Carbohydrates:	36 g
Protein:	15 g
Cholesterol:	0 g
Sodium:	149 mg
Fiber:	6 g
Sugars:	8 g
Calculated for total recipe.

by Marissaswholelife

Serves: 8-10

Ingredients

0.5 whole Zucchini, Shredded
1 whole Egg
1 tsp Pure Vanilla Extract
0.25 cup Brown Sugar
2 Tbsp Pure Maple Syrup
1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
0.5 cup Vanilla Protein Powder
1 tsp Baking Powder
0.5 cup Baking Chocolate Chips

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a mixing bowl, add your shredded zucchini, egg, vanilla extract, brown sugar and maple syrup. Whisk together.
Then add in all other ingredients and stir until the cookie dough is combined.
Roll cookie dough into balls and place on baking pan. Place in oven and bake for 12-15 minutes! Enjoy!