These flourless cookies are a great way to sneak some veggies into a sweet treat! Because they are naturally sweetened with bananas, there’s no need for added sugar.
*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!
2 cups gluten-free rolled oats
1/2 cup peanut butter (or any nut/seed butter of choice)
1-1/4 cups mashed ripe banana
1/4 cup shredded zucchini (squeeze out the moisture)
1/2 cup mini chocolate chips, dried cranberries, or raisins
Preheat the oven to 350F. Line a large baking sheet with parchment paper.
In a large mixing bowl, combine all ingredients except the chocolate chips or raisins. Stir to combine, then fold in the chocolate chips or raisins.
Form 16 balls of dough. Place the balls on the baking sheet and press each one into a cookie shape. Bake for 12-15 minutes or until golden brown around the edges.
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store cookies in the refrigerator for up to 1 week or tightly wrapped in the freezer for up to 2 months.