Healthy Zucchini Breakfast Cookies {vegan, gluten-free}

Step 1

Preheat oven to 375F> Grease or spray 18 cups of two standard size muffin tins.

Step 2

In a large bowl, whisk together the oats, chickpea flour, flax, coconut sugar, baking soda, salt and cinnamon.

Step 3

Add the zucchini, applesauce.cranberries and coconut oil, stirring until completely blended.

Step 4

Divide batter evenly between prepared cups (about 2 heaping tablespoons each), smoothing tops,

Step 5

Bake in preheated oven for 10 t 12 minutes until golden brown and set at the centers. Cool in tins on a cooling rack for 10 minutes and then remove from tins. Serve warm, room temperature or chilled.