Zucchini Banana Breakfast Cookies (Low Sugar)

Here's the Sunday Sneak Peak (the post I do before Sunday becaue a girl needs a day of rest, don't you think) and the final breakfast cookie (for now). Soon we'll be moving on to apple recipes, then Thanksgiving, then foods you can give as gifts, then Christmas cookies. Is it just me or does the time fly in an alarming way at this time of year?

Anyway, one of the many great things about this recipe is that if you don't have zucchini on hand because it's mid-November and all, just double up on the banana and you'll have a yummy banana cookie.

Zucchini Banana Breakfast Cookies
Adapted from Deceptively Delicious
Makes 18

1 C whole wheat flour
1 C oats
1 tsp baking soda (I'd recommend this be scaled back to 1/2-3/4 tsp. I could taste it and I don't like that.)
dash salt
1/4 tsp cinnamon
6 Tbsp brown sugar, packed
6 Tbsp butter, soft
1/2 C mashed bananas (mash 'em good)
1/2 C zucchini puree (or shredded if your family doesn't mind that sort of thing
1 egg
1/2 C raisins or 1/4 C chocolate chips
1/2 C walnuts (opt)

Cream sugar and butter. Add egg, then banana and zucchini.

Sift dry ingredients. Add wet to dry and stir just to blend (seriously, just mix it gently or you'll get a tough cookie).

Add raisins and/or chocolate chips.

Bake at 350 for 12-15 minutes till golden.

PRINTABLE RECIPE