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!
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
Baked Goods Breakfast Coconut Free Cookies Desserts FODMAP Free Gluten Free Nut Free Pescetarian Shellfish FreeNever Miss a Bite
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