These zucchini cookies are perfectly thick and chewy and need just four ingredients to make! Naturally sweetened and ready in 15 minutes, they are healthy enough to eat for breakfast!
1/2cuppeanut butterCan sub for any nut or seed butter of choice
1 1/4cupsbananamashed, approximately 2 1/2 large banans
1/4cupzucchinishredded
Instructions
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
In a large mixing bowl, add your ingredients and mix until combined.
Form 16 balls of dough with the batter. Place the balls on the lined tray and press each one into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the edges.
Allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Notes
TO STORE: Zucchini cookies are best kept refrigerated, as they will keep for at least a week this way. Store leftover cookies in the fridge in a sealed container for up to a week. TO FREEZE: Wrap portions (aim for 3-4 in a portion) in parchment paper before either placing a sealed container or plastic wrap. This will ensure the cookies remain fresh and void of freezer burns.