Ginger Spiced Breakfast Cookies

Ginger Spiced Breakfast Cookies

Upgrade your on-the-go snacks from Balance with B with these easy and quick snack bites! 


  • 1 cup shredded zucchini
  • 1/3 cup coconut oil (melted & cooled)
  • 2 eggs
  • 2 tbsp Zevia Ginger Ale
  • stevia equivalent to 1/4 cup sugar
  • 3 tbsp creamy cashew butter
  • 1/4 cup coconut flour
  • 3/4 cup oat flour (grind oats into powdery consistency)
  • 3/4 cup gluten free oats (quick cooking)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 cup unsweetened coconut flakes
  • 1/2 cup nuts of your choice
  • 1/4 cup diary free chocolate chips


  1. Preheat oven to 350°F and line a baking sheet with parchment paper and set aside
  2. In a large mixing bowl, combine eggs, coconut oil, stevia, cashew butter, Zevia Ginger Ale and mix
  3. In a separate bowl, combine coconut flour, oat flour, oats, cinnamon, nutmeg, ginger, baking powder, baking soda, and mix
  4. Combine ingredients from both bowls and mix
  5. Add zucchini, coconut flakes, nuts, and chocolate chips to the bowl and mix with a spoon to combine
  6. Scoop mixture one spoonful at a time onto baking sheet and bake for about 10-12 minutes

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