8 Servings 45 Minutes
1 Egg (large, room temperature)
1/4 cup Coconut Oil (melted)
1 tbsp Maple Syrup
1 Zucchini (small, shredded)
3/4 cup Oat Flour
1 cup Oats (quick or traditional)
1 tsp Baking Powder
2 tbsp Hemp Seeds
1 tbsp Ground Flax Seed
1/2 cup Blueberries (fresh or frozen)
Preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper.
In a bowl, mash the banana using the back of a fork. Then whisk in the egg, coconut oil, maple syrup and zucchini.
In a separate bowl, mix together the oat ﬂour, oats, baking powder, hemp seeds and ﬂax. Add to the wet mixture until thoroughly combined. Gently fold in the blueberries.
Scoop the batter onto the baking sheet, making cookies of about 4 to 5 inches wide. Bake for 35 to 40 minutes or until golden brown. Enjoy!
Nutrition per serving
Serving Size - One serving is equal to one cookie.
Storage - Refrigerate in an airtight container up to 3 to 5 days. Enjoy cold, reheat in the microwave or bake in the oven if you prefer it a bit crispier.
Muffin Lover - Bake in a muﬃn tin for about the same time, or a mini-muﬃn tray for about 20 to 25 minutes.
No Zucchini - Use grated carrot instead.
No Coconut Oil - Use butter instead.
No Oat Flour - Use spelt ﬂour or all-purpose ﬂour (gluten-free optional) instead.