Like this Post? Please Share the Love!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Email this to someone
email
Print this page
Print

FTC Disclosure: Delicious Obsessions may receive comissions from purchases made through links in this article. Read our full terms and conditions here.

{Note from Jessica: Today’s post is shared by my sweet friend Renee, author of Raising Generation Nourished. We became friends several years ago and I am continually impressed with her desire to help change the world, starting with our newest generation. Real food has to be core of our health and should start in the womb. Considering this is the first time in history that our children are expected to die before us, something HAS to change. I’m honored to call her a friend. I hope you’ll stop by her site, Raising Generation Nourished, and say hello!}

Somewhere around mid-July, just about everyone is looking for something to do with that summertime zucchini! It is so hard to come by where I live during the wintertime so by June when local zucchini starts popping up, it takes all I have in me not to just buy it all up!

I do end up taking advantage of the really great in season deals, and to keep zucchini in the house all year round I just shred it up and bag it! They add into stir fry or soups really nice, or during our frozen tundra winters, it makes the best warm zucchini muffins on the planet! I grew up with more of a cinnamon flavored zucchini bread, and a couple years ago I tackled my mom’s old recipe to try to make it gluten-free, with way less sugar, and just a more real food base. These cinnamon raisin zucchini muffins frequent our breakfast table or lunch boxes often now!

http://www.raisinggenerationnourished.com/2014/08/cinnamon-raisin-zucchini-muffins-gluten-egg-nut-dairy-refined-sugar-free/

Because I like to be sure we are rotating food around and not eating the same types of flours all the time, I played around with the idea of a zucchini breakfast cookie to change things up.

While these breakfast cookies are loaded with nutrient-dense ingredients and are even grain-free, they are nothing short of amazing flavor and the zucchini gives those otherwise “dry” grain-free flours a nice moisture balance! They turned out so soft!

http://www.raisinggenerationnourished.com/2014/08/cinnamon-raisin-zucchini-muffins-gluten-egg-nut-dairy-refined-sugar-free/

Coupons and Freebies for Paleo Cinnamon Raisin Zucchini Breakfast Cookies Ingredients 

I am always asked about my favorite ingredients and what I use in my own kitchen. I have linked to the products from my affiliate partners that I personally use and recommend. And now, here are the special coupon offers that select affiliate partners are currently offering:

  • Thrive Market: If you sign up through this link, you will get 15% OFF your first order.
  • Amazon, of course, has everything you need for this recipe. Their prices are often very good, though I love to shop around and sometimes find that Thrive Market has better deals. If you like saving money, it’s good to shop around! 🙂

Paleo Cinnamon Raisin Zucchini Breakfast Cookies :: Gluten, Grain & Dairy-Free // deliciousobsessions.com

Paleo Cinnamon Raisin Zucchini Breakfast Cookies

Paleo Cinnamon Raisin Zucchini Breakfast Cookies

Yield: 12 cookies
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

While these breakfast cookies are loaded with nutrient-dense ingredients and are even grain-free, they are nothing short of amazing flavor and the zucchini gives those otherwise "dry" grain-free flours a nice moisture balance! They turned out so soft!

Ingredients

Instructions

  1. In a medium mixing bowl blend the soft coconut oil and maple syrup until smooth and creamy.
  2. Add the eggs and blend well.
  3. Add the flours, baking soda, salt, and cinnamon and blend until combined - it will feel dry but don't add more liquid! The zucchini will provide enough moisture!
  4. Fold in the shredded zucchini with a wooden spoon. Roll about 2-3 inch balls and flatten into disks on a Silpat or parchment paper lined baking sheet.
  5. Bake at 350 degrees for 35 minutes. Let them cool about 5-10 minutes before handling.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 17 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 31mg Sodium: 13mg Carbohydrates: 1g Net Carbohydrates: 0g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
For more fun breakfast cookie ideas you can try these!

Delicious Obsessions is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.Read our full terms and conditions here.

Like this Post? Please Share the Love!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on Yummly
Yummly
Tweet about this on Twitter
Twitter
Share on StumbleUpon
StumbleUpon
Email this to someone
email
Print this page
Print