Description
Oat-based breakfast cookies with zucchini and tahini. Gluten-free, oil-free, and sweetened with dates. Perfect for easy breakfast on the go.
Ingredients
- 1 cup Gluten-Free Oat Flour*
- 1 cup Gluten-Free Old-Fashioned Rolled Oats
- 1 large zucchini, grated (~2 cups)
- 3/4 cup Medjool Dates, pitted
- 1 banana
- 2/3 cup runny tahini
- 3 TBSP ground flaxseed meal
- 1/4 cup + 2 TBSP unsweetened almond milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Combine the oats and oat flour (see Notes on how to make DIY oat flour) in a large mixing bowl and toss to combine.
- Grate the zucchini into the bowl. (You can peel them if you’d like but I kept the skin on!)
- Add the dates, banana, tahini, flaxseed meal, and almond milk into a food processor or high-speed blender. Process until the contents are smooth, scraping down the sides as needed to recombine.
- Add the date mixture to the bowl of dry ingredients. Stir the a spatula until everything is well incorporated.
- With a measuring cup, drop the dough into ~1/4 cup cookies on the parchment lined baking sheet.
- Bake the cookies for 25-30 minutes, or until they’re golden brown on the bottom and firm to the touch. Allow the cookies to cool for ~10 minutes before serving.
- Store leftover zucchini tahini breakfast cookies in the fridge for up to one week.
Notes
Make oat flour by processing 1 cup whole oats in a blender or food processor until you have a fine flour.
Recipe inspired by Fit Mitten Kitchen
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast
- Method: Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free