1 Egg (large, room temperature)
59 milliliters Coconut Oil (melted)
20 grams Maple Syrup
1 Zucchini (small, shredded)
91 grams Oat Flour
81 grams Oats (quick or traditional)
5 grams Baking Powder
20 grams Hemp Seeds
7 grams Ground Flax Seed
74 grams Blueberries (fresh or frozen)
1. Preheat the oven to 350ºF (177ºC). Line a baking sheet with parchment paper.
2. In a bowl, mash the banana using the back of a fork. Then whisk in the egg, coconut oil,
maple syrup and zucchini.
3. 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.
4. 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!
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.
Bake in a muffin tin for about the same time, or a mini-muffin tray for about 20 to 25 minutes.
Use grated carrot instead.
No Coconut Oil
Use butter instead.
No Oat Flour
Use spelt flour or all-purpose flour (gluten-free optional) instead.