Jeremy's Breakfast Beauties (Cookies)

Jeremy's Breakfast Beauties (Cookies)
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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 298.8
  • Total Fat: 17.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 122.6 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 5.9 g
  • Protein: 8.6 g

View full nutritional breakdown of Jeremy's Breakfast Beauties (Cookies) calories by ingredient
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Introduction

If you're a fan of dessert for breakfast, we've got the perfect recipe for you. These breakfast cookies may look like a treat, but they're loaded with natural protein and healthy fats to start your day on the right foot. You may not think shredded zucchini, pistachios, and chocolate go together, but this slightly sweet cookie will make a believer out of you. If you're a fan of dessert for breakfast, we've got the perfect recipe for you. These breakfast cookies may look like a treat, but they're loaded with natural protein and healthy fats to start your day on the right foot. You may not think shredded zucchini, pistachios, and chocolate go together, but this slightly sweet cookie will make a believer out of you.
Number of Servings: 9

Ingredients

    2 tsp Cinnamon, ground
    1 extra large (9" or longer) Banana, fresh
    1 cup, sliced Zucchini
    0.25 cup Pistachio Nuts
    1 tsp Baking Powder
    0.25 cup Maple Syrup
    8 tbsp Skippy Natural Creamy Peanut Butter
    4 tbsp chocolate chips semi sweet ENJOY LIFE soy,nut,egg free
    0.25 cup Fruit - Craisins
    1.25 cup Quaker Oats Old-Fashioned Rolled Oats
    3 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    4 tbsp *Flax Seed Meal (ground flax)

Directions

Preheat the oven to 350F. Line a 9x13-inch baking sheet with parchment or a silicone baking mat.
Add the peanut butter, maple syrup, and mashed banana together.
Mix in the shredded zucchini.
Add the oats, almond meal, flax, baking powder, and cinnamon and mix until all the ingredients are fully incorporated.
Fold in the chocolate chips, cranberries and pistachios.
Use a large ice cream scoop or 1/3 cup measure to scoop out 4 cookies per baking sheet. Use your hands to press down the cookies to -inch thickness.
Bake the cookies for 20-25 minutes, rotating the pan halfway through the baking time.
Allow the cookies to cool completely on the baking sheet before removing from the pan.
Enjoy this hearty, protein-packed breakfast delight!

Serving Size:9 cookies

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