Description
These Zucchini Bread Breakfast Cookies combine wholesome oats, shredded zucchini, and warm cinnamon for a nutritious and delicious morning treat that’s easy to make and perfect for meal prep.
Ingredients
Units
Scale
Dry Ingredients
- 1 1/2 cups quick oats
- 3/4 cup old fashioned oats
- 1 cup oat flour (OR whole wheat flour OR ground grain of your choice)
- 1/4 cup ground golden flax (OR chia seeds)
- 1/4 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup unsweetened applesauce
- 1/3 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 oven to 360°F. Line two cookie sheets.
- Make cookie dough: Place all dry ingredients in a large bowl and mix until well combined. Add all wet ingredients on top and stir together until cookie dough forms.
- Shape cookies: Scoop dough into 2-tablespoon sized cookies, place spaced 2 inches apart on lined cookie sheets. Slightly flatten and shape cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter (they will not change during baking).
- Bake: Bake cookies, one batch at a time, for 12-14 minutes, or until lightly golden. Cool on cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
Notes
- Excess moisture from zucchini should be squeezed out and measured after squeezing for accurate texture.
- Cookies can be stored in an airtight container for up to 3 days.
