Muffin Top Cookies
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!
PREP TIME
10 minutes
COOK TIME
12 minutes to 15 minutes
INGREDIENTS
9
Serves: 8-10
Ingredients
- 0.5 whole0.5 whole0.5 whole Zucchini, Shredded
- 1 whole1 whole1 whole Egg
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.25 cup0.25 cup0.25 cup Brown Sugar
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 1 cup1 cup1 cup Bob's Red Mill Gluten Free All Purpose Baking Flour
- 0.5 cup0.5 cup0.5 cup Vanilla Protein Powder
- 1 tsp1 tsp1 tsp Baking Powder
- 0.5 cup0.5 cup0.5 cup Baking Chocolate Chips
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Process
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!
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About This Recipe
Show nutritional information
Baked Goods Breakfast Coconut Free Cookies Desserts FODMAP Free Gluten Free Nut Free Pescetarian Shellfish Free| This is our estimate based on online research. | |
| Calories: | 263 |
| Fat: | 9 g |
| Carbohydrates: | 37 g |
| Protein: | 15 g |
| Cholesterol: | 0 g |
| Sodium: | 149 mg |
| Fiber: | 6 g |
| Sugars: | 9 g |
| Calculated for total recipe. | |
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