Description
These Zucchini Bread Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, zucchini, and warm cinnamon, they offer a perfect balance of nutrition and flavor in a convenient cookie form. Made with wholesome ingredients like oat flour, ground flaxseed, and walnuts, these cookies are moist, naturally sweetened with honey and applesauce, and easy to prepare for a quick breakfast or snack.
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 (182°C) and line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Make cookie dough: In a large bowl, combine all the dry ingredients—quick oats, old fashioned oats, oat flour, ground flaxseed, chopped walnuts, cinnamon, baking powder, and sea salt. Mix thoroughly until evenly blended. Then, add the wet ingredients—unsweetened applesauce, honey, oil, eggs, and vanilla extract—on top and gently stir until a consistent cookie dough forms. Finally, fold in the shredded zucchini, distributing it evenly throughout the dough.
- Shape cookies: Using a spoon or cookie scoop, portion out 2-tablespoon-sized amounts of dough. Place each scoop onto the prepared cookie sheets, spacing them about 2 inches apart. Slightly flatten and shape each cookie into a round about ½ to ⅔ inches thick and roughly 2 to 2½ inches in diameter. Note that 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. Once baked, allow the cookies to cool on the cookie sheets for 5 minutes before transferring them to a wire rack to cool completely. Store these breakfast cookies in an airtight container for up to 3 days to keep them fresh.
Notes
- You can substitute oat flour with whole wheat flour or any ground grain of your choice for different textures and flavors.
- Use ground chia seeds instead of ground flax for a similar nutritional boost.
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent soggy cookies.
- These cookies store well in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.
- Feel free to add mix-ins like dark chocolate chips or dried fruit to customize your cookies.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
