Gluten-Free Blueberry Zucchini Breakfast Cookies

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the oat flour, almond flour, baking soda, cinnamon, and salt.

In a separate bowl, mix flax egg, maple syrup, applesauce, coconut oil, and vanilla extract until smooth.

Stir the wet ingredients into the dry mixture until just combined.

Fold in shredded zucchini and blueberries (and dates/raisins if using).

Using a spoon or cookie scoop, drop dough onto the lined baking sheet and slightly flatten the tops.

Bake for 12–15 minutes until the edges are lightly golden and centers are set.

Let cool on a wire rack before storing.