I had grandiose plans to share a green recipe with you today. However the plague hit my house and the “green ice cream” recipe I was going to make and share with you just didn’t happen. Seriously, we had 10 days straight of fevers over 100. YUCK. But…it IS national chocolate chip cookie week. And these DO have something green in them for St. Patty’s Day. So consider this a double celebratory cookie recipe.
I’ve mentioned before that my kids are into sweet breakfasts. I remember the first time I made them “cookies” in the morning…they flipped and thought I was the coolest mom in the world. Since they loved it, I made it my mission to create breakfast cookies that have a serving of veggies in them. I always start the day with a healthy dose of greens, so I try to do what I can to be sure my kids do too!
These cookies are so easy and taste amazing. They are made in the Vitamix,which is paramount because the Vitamix blends the zucchini so fine that even the most scrupulous observer wouldn’t be able to find a trace of veggies! 🙂 You can serve them for breakfast…but they also hold their own as a delicious after dinner dessert! They are dairy-free, gluten-free, paleo and refined-sugar free!
This recipe makes soft, cakey cookies that are also hearty! They held up very well in the freezer! They’re great to have on hand for the mornings when you don’t have the brain power to think about breakfast. You can just pull some out of the freezer, heat in the microwave for about 1 minute, and have a healthy delicious breakfast you and your kids will love!
I used chocolate chunks, but you can use chips of your choosing! To keep these paleo make sure your chocolate is paleo-friendly! I have also used white chocolate chips and Hershey’s cinnamon chips (a pantry staple…so yum) both with rave reviews from my family!
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 cup zucchini, shredded
- 2 TBS coconut oil (measured in it's solid state)
- 2 TBS almond butter
- ½ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ to ½ cups chocolate chips
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.
- Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.
- Add egg and vanilla and blend for 15 seconds or until just combined.
- Pour wet ingredients into dry ingredients and mix very well.
- Add chocolate chips.
- Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.
- Bake for 10-13 minutes until cookies are slightly browned.
I’m still in recovery mode. We have guests from Chicago coming to stay with us today, and I reallllly hope I effectively irradicated all the sickness from our house so they don’t get it too. They will be the very first people we host in our newly finished basement! Woo hoo!
We truly love it when our friends and family come to stay with us. Every decision Ritch made while finishing the basement was centered on “what would be best for our guests?” He put outlets near the bed so our guests could easily charge their phones. He put extra sound-proofing in the ceiling to muffle the noise of people walking around upstairs. He made the bathroom absolutely gorgeous so our guests would feel like they had a great place to clean up after exploring Utah! I’m so grateful for that man and his skills! 🙂
What are your plans for St. Patty’s Day today? Are you serving any green food?
If you make something from JoyFoodSunshine I would love to see your creations! #joyfoodsunshine
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Hi Laura,, this is great. I hope you bring it over to Food on Friday: Breakfast. Cheers from Carole’s Chatter
I love an excuse to eat cookies for breakfast! Especially when they are so healthy and wholesome like these 🙂 Pinning and can’t wait to try them!
Kathryn @ Family Food on the Table recently posted…Vegetable frittata
Cookies in the morning! cookies in the evening! cookies at suppertime! 😉
These look so yummy! I love cookies for breakfast 🙂
Thanks Liz! 🙂 Agreed!!!! <3
YUM – breakfast cookies are my favorite. I’ll join your kids at the breakfast table any morning 🙂 One reason why I love cookies, muffins, or bars for breakfast is because they usually do well in the freezer. Then you have a grab-and-go breakfast for your rushed mornings. 🙂
Jenn – a traveling Wife recently posted…Building Healthy Habits
Come on over! There’s always room for more at our breakfast table! 😉 I couldn’t agree more with having things on hand for busy mornings! Which with three kids 5 and under ends up being every morning in my house! LOL 🙂
Gotta love chocolate for breakfast right?! Yum hope you will link up to my meatless Monday next week
Deborah @ Confessions of a mother runner recently posted…“Find A Way” March Book Club
Awwww yes breakfast cookies are my JAM! Pinned these babies 🙂
rachel @ athleticavocado recently posted…55+ Healthy College Snack Recipes That Can Be Made In a Dorm Room!
Amen Rachel! 🙂 Cookies all day. Cookies every day!! 🙂
I’ve never made breakfast cookies, but I would love to make these! PINNING! God bless!
🙂 Thanks Emily! I hope you love them as much as we do over here! 🙂
I LOVE this idea! I usually make zucchini bread but have yet to make zucchini cookies. Can’t wait to make these breakfast treats 🙂
Zucchini bread is amazing too! But for some reason everything tastes better in cookie form! 😉 <3
These sound wonderful! Pinned it! Thanks for sharing with the Thursday Blog Hop!
We just went through the “plague” here too, alternating sick kids for the past 2 weeks! Ugh!! Glad everyone is starting feel better there 🙂 These cookies look amazing & my kids will love them! Thank you so much for sharing at the Sunday Fitness & Food Link-Up 🙂 Pinned & Yummed!!
Angela recently posted…Sunday Fitness & Food Link-Up: Sea Scallops over Spinach Sauté
Oh geeze! Having sick babies are the worst! I’m glad your’e all feeling better too! 🙂
I love to impress my grandmother with new recipes involving garden veggies and this one is going to be perfect. I can’t wait to break this recipe out next time I visit. Thanks so much for sharing at Inspiration Thursday!
What a great Breakfast Cookie! Hope you have a very special week and thanks so much for sharing with Full Plate Thursday.
Miz Helen
This recipe looks delicious! It’s always great to find new paleo recipes. Thanks for sharing. I found your post on Totally Terrufic Tursdays 😉
Thanks Charlotte! I love making paleo goodies! 🙂 <3
These look so yummy and sound so wholesome– I love it! 🙂
THESE SOUND STUPENDOUS!!!! My mouth wants to try them!! 🙂
GiGi Eats recently posted…Attacking The Snack… This Junk Foodie Taste Tests “Healthy” Snacks
Congratulations on your Happiness is Homemade feature.
These cookies look wonderful! Definitely trying them when I’m zucchini rich in a few months 🙂
Ahhh! I can’t wait for the bountiful Zucchini harvest that’s to come in the spring!!! 🙂 First is has to stop snowing where I live! LOL! 🙂
I just pinned this recipe these look so tasty! I’m always looking for ways to hide vegetables and baking for my boys 🙂 congrats on your feature at #HappinessIsHomemade this week, sharing on FB and Twitter!
Thank you Katie! I agree! It’s always great sneaking veggies into treats…for both our kids and us moms too! 😉 Thanks for sharing!! 🙂 <3
I made these today with the Enjoy Life mini choc chips and they are delicious!! Thanks fir thr amazing recipe!!
Yay!! I’m so glad you enjoyed them!!!
I’m SO glad you enjoyed them!!! Cookies for breakfast is always a good idea!
Do you think this would work with coconut flour and a sunflower butter? My kids can’t have almonds…. Thanks! Excited to try them.
Hey Nichole! I do not recommend using coconut flour as a substitute for almond flour. Coconut flour absorbs significantly more liquid than almond flour and your cookies would almost definitely turn out dry. If you cannot use Almond flour I’d recommend trying tapioca flour or an all-purpose gluten-free flour although I haven’t tested either option so I cannot guarantee results. Bob’s Red Mill makes an all-purpose paleo baking flour but I am not sure if it has nuts or not. You should be able to substitute sunflower butter but if they can eat cashews I’d more highly recommend cashew butter as a substitution!
These are amazing!!! Do you know the calories per cookie?