Name: Zucchini Bread Breakfast Cookies
Prep time: 15 min
Cook time: PT-480705H34M24S
Total time: 30 min
Yield: 16
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; 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)

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

Scale

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