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►  Makes 12 Cookies
11/2 cups (120 g) rolled oats; gluten free if necessary

1  cup (130 g) unbleached all-purpose flour, or gluten- free flour with 1/2 teaspoon xanthan gum

1/2 teaspoon baking powder

1/2 teaspoon baking soda 1/4 teaspoon salt

1/2 cup (115 ml) orange juice

1/2 cup (72 g) coconut sugar

1/2 cup (60 g) shredded zucchini

1/4 cup (60 ml) melted coconut oil

1 tablespoon (5 g) ground flaxseed


2    teaspoons (10 ml) vanilla extract

2 teaspoons (4 g) orange zest

1 teaspoon molasses

1/2 cup (75 g) blueberries

1/2 cup (100 g) chopped pecans

Preheat the oven to 350ºF (180ºC, or gas mark 4), and line two large baking sheets with parchment paper.


In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, and salt. In a medium mixing bowl, whisk together the orange juice, coconut sugar, zucchini, coconut oil, flaxseed, vanilla, orange zest, and molasses until combined.


Create a well in the dry ingredients, then pour the wet ingredients into it. Fold the dough together until there are no dry spots in the mixture. Add the blueberries and pecans to the dough, and fold together until incorporated evenly.


Place 1/4-cup-sized (roughly 90 g) scoops, 2 inches (5 cm) apart on the baking sheets. Press down gently to flatten the cookies slightly. Bake for 20 to 24 minutes, switching the baking sheet positions halfway through. When the cookies are done baking, they will be soft—leave the sheets on cooling racks for 15 to 20 minutes before serving them.