Zucchini Cookies

With their chewy, soft texture and comforting blend of spices, these cookies are perfect as an evening treat or a delightful morning breakfast.

• 2 cups rolled oats

• 1 1/2 cups all-purpose flour (or more oats)

• 1 tablespoon baking powder

• 1 tablespoon cinnamon

• 1/2 teaspoon salt

• 4 tablespoons butter, ghee, or coconut oil, melted and cooled

• 2 eggs

• Splash of vanilla extract

• 1 cup maple syrup

• 2 cups grated zucchini (squeezed of liquids and packed)

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.

2. Add wet ingredients to a mixing bowl and mix, then add dry ingredients and mix until combined.

3. Drop cookie dough onto pan and bake for 11-15 minutes or until the center is cooked through and edges are slightly browned. Cool completely.

   Notes: Our preferred variation is using all-purpose flour or 1:1 gluten free all-purpose flour (King Arthur), and butter. Optional: drizzle with melted chocolate, peanut butter, or plain yogurt to serve. I use about three medium zucchinis to reach this measurement.

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