Non-Gebrochts Breakfast Cookies

Photography by Beth Warren

One of the most frequently asked questions I get from clients at this time of year is, “What do I eat for breakfast or snacks on Pesach?”

While it’s an overall challenge to create many dishes, let alone healthful choices, for Pesach, it is possible to balance out mindful indulgences with more healthful, yummy options while enjoying your Yom Tov with family and friends. Try these Zucchini Almond Cookies for a fun breakfast or snack. They’re great for on-the-go, and family friendly too!

Zucchini Almond Cookies

YIELDS 12 COOKIES

• ½ cup almond butter
• ¼ cup honey
• 1 medium ripe banana, mashed
• 1 egg
• 1 tsp pure vanilla extract
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• 1 cup shredded zucchini, drained in a dish towel or heavy-duty paper towel

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

In a medium mixing bowl, combine the almond butter, honey, banana, egg, and vanilla. Whisk until well combined.