# @kalejunkie on Instagram

- **Type:** Image
- **Original URL:** https://www.instagram.com/p/CiDDdMOPzZ0
- **Gondola URL:** https://gondola.cc/posts/36610329-kalejunkie-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/fc42f2fb8a.jpg
- **Posted:** 2022-09-03T14:20:48.000+00:00
- **Account Owner:** Nicole Keshishian | KALEJUNKIE® (@kalejunkie) — https://gondola.cc/kalejunkie

## Caption

Follow kalejunkie for more recipes like this! 👆🏼👆🏼My VEGAN CHOCOLATE CHIP ZUCCHINI BREAKFAST COOKIES were my most popular recipe on the blog last month, so if you need something EASY and delicious to make this long weekend, I’VE GOT YOU!!!!!!

Recipe is here, and if you want the printable version, it’s on my blog, kalejunkie.com!

https://kalejunkie.com/chocolate-chip-oatmeal-breakfast-cookies/

Makes 12-14 cookies 
3/4 cup shredded zucchini (about 1 medium/large zucchini)
1 very ripe banana
1/3 cup peanut butter
1 cup rolled oats
1/2 cup oat flour
3 tb maple syrup
1 1/2 tsp vanilla extract
1 tsp cinnamon
1/2 tsp baking powder
3/4 cup chocolate chips (don’t be stingy!!!!)
Flaky sea salt

Preheat oven to 350. Line a baking sheet with parchment paper and set aside. Grate zucchini and use a paper towel to press out most of the moisture. Next, add the zucchini to the bowl, and the ripe banana — mash the banana well. Then add the rest of the ingredients, stirring to incorporate well. Use a cookie scoop and form 12-14 cookies. Sprinkle flaky salt on top. Bake for 12-14 minutes. They will be soft when you take them out of the oven and that is good! Let them sit and cool and they will be perfect! ENJOY!

Store them in a coveted container in the refrigerator for up to one week or two months in the freezer. 

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- **Comments:** 120

## Tags

mealprep, moneysavingrecipes, budgeting, healthyrecipes, budgetmeals, viralreels, zucchini, recipevideo, kidfriendlyrecipes, cookies, zucchiniseason, breakfastcookies, healthyfood, feedfeed, moneysavingtips, howto, vegancookies, mealprepbreakfast, backtoschool

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