Zucchini Breakfast Cookies (Gluten Free)

INGREDIENTS

overripe banana (mashed)

large egg (room temperature)

2 tsp

unsweetened applesauce (room temperature (or pure pumpkin puree))

3 tbsp

honey (or maple syrup*)

1 tsp

pure vanilla extract

2 tbsp

melted and cooled coconut oil (or vegetable oil)

1 2/3 cups

finely ground gluten free oat flour (or almond flour for paleo)

1/2

scant teaspoon baking soda

1/2 tsp

ground cinnamon

1/4 tsp

salt

1/3 cup

gluten free rolled oats (leave out for paleo and add 1/3 cup shredded coconut or another 1/3 cup of almond flour instead)

3/4 cup

finely grated zucchini

1/3 cup

semi-sweet chocolate chunks (use paleo-friendly brand, such as Enjoy Life as needed)

*Optional toppings - chopped nuts (shredded coconut)