I had 2 very lonely zucchinis left over in my fridge, going on the soft side and my boyfriend has been wanting breakfast on the go and so these are the perfect solution. On top of these being gluten free, egg free and dairy free, they have no sugar added either! The dates gives these cookies the perfect amount of sweetness for a breakfast cookie. Completed in no time at all if you already have your toasted oat flour ready to go, these will set you back by 20 minute only.
Preheat the oven at 350°F. In a big mixing bowl, combine the flours, baking powder, baking soda and salt. Stir in the raisins and grated zucchini. In a microwave safe measuring cup, heat up the milk and dates together for 1 minute, just until the dates soften a little. With the hand blender or in a blender, purée the dates with the milk until you obtain a nice smooth consistency. mix in the oil and add to the dry ingredients and stir until everything is combined. The mixture will seem very dry but that’s ok since the zucchini has a lot of water, your cookies will remain soft and moist.
With an ice cream scoop, place dollops of cookie dough on a parchment paper lined cookie sheet. Cook for 15 minutes until bottom is golden brown. Let cool completely on the baking sheet before storing them in an airtight container. Keeps 2 to 3 days on the counter or freeze them for up to 3 months and take out one at a time and simply reheat in the microwave or let defrost before gobbling it up!
**Toasted oats flour: On a baking sheet, spread the rolled oats in a thin layer and bake at 350°F for 15 minutes or so or until golden brown. Let cool and pulse in a food processor until the consistency of whole wheat flour.
- 2 cups of toasted oat flour**
- 1 cup of coconut flour
- 3 cups of grated zucchini
- 1/2 cup of raisins
- 2 tsp of baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1 cup of cashew milk or any type you wish
- 1/2 cup of dried dates
- 1/2 cup of canola oil