Flourless Zucchini Breakfast Cookies


We are going through some ups and downs with my diabetic dog. “We” is me and him and my dad when my dad’s in town. He has become an increasingly picky eater over time, which could be due to kidney failure or gum disease or both or neither. It could be some other reason.

It used to be that I could set food down in front of him and he would eat it. Then it became a struggle to get him to start eating but once he would he would plow through his food. Now it’s more like I have to force feed him unless he’s eating something that really delights him and what really delights him changes from one day to the next. But in general, he loves the crap he can’t have (carbohydrates/baked goods). So I wanted to find a sweet treat that was as low as possible on the glycemic index for those times when I can’t get him to eat anything besides a cookie. And I stumbled upon a breakfast cookie recipe at Life Made Sweeter that pretty much fit the bill. I just had to make few changes.

I swapped yacon syrup for the honey/maple syrup called for in the original recipe. I have read that yacon syrup has the lowest glycemic index of sugar substitutes.

ingredients.

  • 1 medium sized overripe banana, mashed
  • 1 large egg, room temperature
  • 2 tsp. pure pumpkin or pumpkin puree
  • 3 T. yacon syrup
  • 1 tsp. pure vanilla extract
  • 2 T. melted and cooled coconut oil (or vegetable oil)
  • 1-2/3 c. finely ground almond flour (oat flour would be fine too)
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/3 c. gluten free rolled oats
  • 3/4 c. finely grated zucchini
  • 1/2 c. chocolate chips

directions.

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, using a fork, beat the egg and mix with mashed banana until combined. Mix in the yacon syrup, vanilla and coconut oil. Add the baking soda, cinnamon and salt then stir in the flour until just combined. Fold in the zucchini, then the oats and chocolate chips
  3. Use a cookie scoop to scoop rounded 2 tablespoon portions of batter onto the prepared baking sheet. Gently flatten each cookie and top with additional chocolate chips if desired.
  4. Bake for 10-13 minutes, or until set to desired doneness. Cool cookies completely on baking sheet.

Obviously I omitted chocolate for the cookies I made for my dog but I wanted to have a few with chocolate chips for the humans in the household. I was very pleased with this cookie. It tasted like zucchini banana bread. In a cookie. And Nathan liked it too, which is most important.

Recipe rating: 

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