Naturally Sweetened Breakfast Cookies (Edit recipe)

You will love these Naturally Sweetened Breakfast Cookies! They are sugar-free and have hidden veggies like carrots and zucchini with lots of healthy fats from nuts.

15 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	121
Fat:	7 g
Carbohydrates:	14 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	112 mg
Fiber:	3 g
Sugars:	7 g
Calculated per serving.

by lovecheflaura

View original recipe

Serves: 18

Ingredients

4 Banana, very ripe
.5 cup Cashew Butter, (or your favorite seed or nut butter)
1 tsp Vanilla Extract
.5 cup Carrots, shredded
.5 cup Zucchini, shredded
.5 cup unsweetened Coconut Flakes
.25 cup Coconut Flour, sifted
2 Tbsp Flax Seed Meal
2 tsp Ground Cinnamon
1 tsp Baking Soda
.25 cup Pumpkin Seeds, raw (unsalted and unroasted)
.25 cup Pecans, in pieces
.5 cup Raisins
pinch Salt

Shop

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 the oven to 350 degrees F. Line a baking tray with parchment paper or with cooking oil such as avocado oil and set aside.
To a large bowl, add the very ripe bananas and mash using a pastry cutter or fork. Next, add the cashew butter or your preferred nut or seed butter along with the vanilla extract.
Next, peel a carrot and grate with a cheese grater. Grate the zucchini as well and add to the banana mixture. Mix well until combined.
To the bowl, add the unsweetened coconut flakes, coconut flour, flax seed meal, ground cinnamon, baking soda, and salt and mix to combine.
Lastly, add the pumpkin seeds, pecan pieces, and raisins and fold in.
Using a portion scoop or tablespoon, scoop out some of the cookie batter making 12-18 cookies on the cookie tray.
Place in the oven and bake for 15-20 minutes or until golden brown and firm to the touch. Remove from the oven and allow to cool before enjoying.

Notes

Leftovers can be stored in an airtight container for up to seven days in the fridge. These cookies freeze well and can be stored in an airtight container in the freezer for up to three months. Just take them out about 30-60 minutes before enjoying them.