Zucchini Bread Breakfast Cookies: A Nutritious Start to Your Day
Looking for a healthy and delicious way to start your day? These Zucchini Bread Breakfast Cookies are packed with fiber, healthy fats, and just the right amount of sweetness to keep you energized and satisfied throughout the morning. They combine the classic flavors of zucchini bread with the convenience of a grab-and-go breakfast.
These cookies are ideal for meal prepping and perfect for busy mornings. Plus, they’re easy to make and customizable with your favorite add-ins like chia seeds, nuts, or even chocolate chips!
Ingredients:
Dry Ingredients:
- 1 ½ cups quick oats
- ¾ cup old-fashioned oats
- 1 cup oat flour OR whole wheat flour OR ground grain of your choice
- ¼ cup ground golden flax OR chia seeds
- ¼ cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Wet Ingredients:
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 4 tablespoons oil OR melted butter OR melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out (measured after squeezing)
Directions:
1. Prep:
Preheat your oven to 360°F (180°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough:
In a large bowl, mix together all the dry ingredients: quick oats, old-fashioned oats, flour, ground flax/chia seeds, walnuts, cinnamon, baking powder, and salt. Stir until well combined.
In a separate bowl, whisk together all the wet ingredients: applesauce, honey, oil (or melted butter/coconut oil), eggs, vanilla extract, and shredded zucchini (make sure you’ve squeezed out the excess moisture).
Now, add the wet ingredients to the dry ingredients and stir until a thick dough forms.
3. Shape the Cookies:
Scoop out the dough into 2-tablespoon-sized portions and place them on the lined cookie sheets, leaving about 2 inches of space between each. Gently flatten and shape each portion into rounds, about ½ to ⅔ inches thick and 2 to 2½ inches in diameter. These cookies won’t spread much during baking, so shaping them now is key.
4. Bake:
Place one batch in the oven at a time and bake for 12-14 minutes, or until the cookies are lightly golden and set. Once baked, allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
5. Store:
Once the cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh for up to 3 days, making them perfect for prepping ahead of time.
Recipe Details:
- Prep Time: 15 minutes
- Bake Time: 12-14 minutes
- Total Time: 30 minutes
- Servings: 16 cookies
- Calories per Cookie: 120 kcal
Tips for Perfect Zucchini Bread Breakfast Cookies:
- Squeeze out excess zucchini moisture: Zucchini can release a lot of liquid, so be sure to squeeze out as much as possible to avoid soggy cookies.
- Customizable: Add in your favorite mix-ins like raisins, dried cranberries, or even dark chocolate chips for a fun twist.
- Freezer-Friendly: You can freeze these cookies for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a quick breakfast treat.
Why You’ll Love These Zucchini Bread Breakfast Cookies:
- Nutrient-Packed: With the combination of oats, flax seeds, and zucchini, these cookies are rich in fiber, omega-3s, and important vitamins.
- Naturally Sweetened: Honey and applesauce provide natural sweetness without the need for refined sugar, making these cookies a healthier alternative to store-bought options.
- Meal Prep-Friendly: Make a batch ahead of time and enjoy a ready-to-go breakfast or snack throughout the week.
- Family-Friendly: Even picky eaters will love these soft, chewy cookies that sneak in veggies without sacrificing flavor!
These Zucchini Bread Breakfast Cookies are the perfect healthy start to your day, combining the flavors of a classic zucchini bread with the convenience of a portable breakfast. Enjoy them with a cup of coffee or as a snack anytime you’re craving a nutritious and tasty treat!
Print
Zucchini Bread Breakfast Cookies
- Total Time: 30 minutes
- Yield: 16 1x
Description
These Zucchini Bread Breakfast Cookies are the perfect combination of hearty oats, warm spices, and nutritious zucchini. They bring together the flavors of classic zucchini bread in the form of an easy-to-grab breakfast cookie that’s loaded with fiber, healthy fats, and just the right amount of sweetness. These cookies are not only delicious but also a great way to sneak in some veggies for breakfast!
Ingredients
Dry Ingredients:
1 ½ cups quick oats
¾ cup old fashioned oats
1 cup oat flour OR whole wheat flour OR ground grain of your choice
¼ cup ground golden flax OR chia seeds
¼ cup chopped walnuts
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon fine sea salt
Wet Ingredients:
½ cup unsweetened applesauce
⅓ cup honey
4 tablespoons oil OR melted butter OR melted coconut oil
2 large eggs
1 teaspoon vanilla extract
1 cup shredded zucchini, excess moisture squeezed out (measured after squeezing)
Instructions
Prep: Preheat your oven to 360°F (180°C). Line two cookie sheets with parchment paper or silicone baking mats.
Make the cookie dough: In a large bowl, mix together all the dry ingredients (quick oats, old fashioned oats, flour, flax/chia seeds, walnuts, cinnamon, baking powder, and salt) until well combined.
Add all the wet ingredients (applesauce, honey, oil, eggs, vanilla extract, and zucchini) to the dry ingredients and stir until a dough forms.
Shape the cookies: Scoop out dough into 2-tablespoon-sized portions and place them on the lined cookie sheets, spacing them 2 inches apart. Gently flatten and shape each portion into rounds about ½ to ⅔ inches thick and 2 to 2½ inches in diameter, as they will not spread while baking.
Bake: Place one batch in the oven at a time and bake for 12-14 minutes, or until the cookies are lightly golden. Allow the cookies to cool on the sheets for 5 minutes before transferring them to a cooling rack.
Store: Once cooled completely, store the cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
Nutrition
- Calories: 120