Description
Delicious and wholesome Zucchini Bread Breakfast Cookies made with oats, zucchini, and warm spices. These soft, slightly chewy cookies are perfect for a nutritious breakfast or snack. They are packed with fiber, healthy fats, and natural sweetness from honey and applesauce.
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 bean paste
- 1 cup shredded zucchini (excess moisture squeezed out, measured after squeezing)
Instructions
- Prep: Preheat your oven to 360°F (182°C) and line two cookie sheets with parchment paper or silicone baking mats to prevent sticking and allow for even baking.
- Make cookie dough: In a large mixing bowl, combine all the dry ingredients thoroughly. Then add all the wet ingredients on top of the dry mix. Stir everything together until a consistent cookie dough forms.
- Shape cookies: Using a spoon or cookie scoop, portion out the dough into 2-tablespoon-sized cookies. Place them on the prepared cookie sheets spaced approximately 2 inches apart. Slightly flatten and shape each cookie into rounds about ½ to ⅔ inches thick and 2 to 2½ inches in diameter. The cookies will maintain their shape during baking.
- Bake: Bake the cookies one batch at a time in the preheated oven for 12 to 14 minutes, or until they turn lightly golden on the edges. After baking, let them cool on the cookie sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Store: Once fully cooled, store the cookies in an airtight container. They will keep fresh for up to 3 days, perfect for an easy grab-and-go breakfast or snack.
Notes
- Ensure to squeeze excess moisture out of the shredded zucchini to prevent soggy cookies.
- You can substitute oat flour with whole wheat flour or any ground grain flour of your choice.
- Use honey as a natural sweetener; maple syrup could be a good alternative.
- These cookies freeze well; store in a freezer-safe container for up to 1 month and thaw before eating.
- For a nut-free version, omit walnuts or replace with seeds like pumpkin or sunflower.
