Zucchini Breakfast Cookies (Chocolate ones too!)

At Missy's request (thankfully, I've been meaning to do this forever), I'm gonna write down my zucchini breakfast cookie recipe variation.

Zucchini Breakfast Cookies

1 heaping cup wheat flour*

1 heaping cup old fashioned oats

1 1/2 tsp baking soda

1/2 tsp baking powder

pinch of salt (maybe 1/4 tsp)

1 heaping tsp cinnamon*

2 tbsp oil (I use extra virgin coconut oil but a vegetable oil will work)

2 eggs

1/2 cup sweetener (honey, sugar, etc)

1 cup shredded zucchini

1 tsp vanilla

Mix together all the dry ingredients, add in all the wet and mix (don't go crazy but mix it together). Now, you may need to add more flour (or wheat germ if you want) if its too liquidy, you want it to keep its shape when put on the baking sheets and not run out like a pancake (I'll try to take a pic the next time I make these). For this much batter I make 12 cookies on 2 greased baking sheets. Bake at 350 for about 10-15 minutes (rotate your pans around while cooking).

*If you want to make these into chocolate zucchini breakfast cookies, use 1 level cup wheat flour, 3 tbsp cocoa powder, just 1/4 tsp cinnamon, and add in some chocolate chips if you want something truly decadent. You still may need to add more flour depending on your zucchini that day and what sweetener you use.

**Other varieties: Banana

For apple or pumpkin, just replace the zucchini with applesauce or pumpkin puree, easy and yummy! Get creative! I keep thinking of making a carrot cake version sometime, if you do it first, tell me!