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{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.
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  • I get all of my herbs and spices from Mountain Rose Herbs. I have tried so many other brands and have never found the quality, flavor, and aroma to be as good as the herbs I get from Mountain Rose.

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

Paleo Cinnamon Raisin Zucchini Breakfast Cookies
 
Prep time
Cook time
Total time
 
I have linked to the products from my affiliate partners that I personally use and recommend. If you purchase through one of these links, I may earn a small commission.
Author:
Recipe type: Breakfast or Snack
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.
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.

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