Zucchini Bread Breakfast Cookies (Printable Version)
Soft zucchini-infused breakfast treats with oats, walnuts, and cinnamon. Wholesome grab-and-go morning goodness.
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
02 - 1/3 cup unsweetened applesauce
03 - 1/4 cup honey or maple syrup
04 - 1/4 cup coconut oil, melted and cooled
05 - 1 large egg
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 1 cup old-fashioned rolled oats
08 - 1 cup whole wheat flour
09 - 1/2 teaspoon baking soda
10 - 1/2 teaspoon baking powder
11 - 1/2 teaspoon ground cinnamon
12 - 1/4 teaspoon salt
→ Add-Ins
13 - 1/2 cup chopped walnuts or pecans
14 - 1/3 cup raisins or dried cranberries
15 - 1/4 cup mini chocolate chips (optional)
# Directions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, whisk together the unsweetened applesauce, honey or maple syrup, melted coconut oil, egg, and vanilla extract until smooth and well combined. Fold in the grated zucchini.
03 - In a separate medium bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula just until combined. Do not overmix.
05 - Gently fold in the chopped walnuts or pecans, raisins or dried cranberries, and mini chocolate chips if using, until evenly distributed throughout the dough.
06 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each mound slightly using the back of a spoon.
07 - Bake for 16 to 18 minutes, or until the edges are lightly golden and the tops are set.
08 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
# Quick Tips:
01 -
- They taste like zucchini bread but you can eat them in the car with one hand while holding coffee in the other.
- The oats and walnuts keep you full until lunch, which is more than I can say for most breakfast cookies I have tried.
02 -
- If you do not squeeze the zucchini dry, the cookies will spread into flat soggy disks and you will be disappointed.
- These firm up as they cool, so do not panic if they seem too soft right out of the oven.
03 -
- Use a cookie scoop for uniform portions so they all bake at the same rate and you are not guessing which ones are done.
- A light hand when mixing keeps the cookies tender, so stop stirring the moment everything comes together.