Description
These Zucchini Bread Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, shredded zucchini, and warm spices, these cookies offer the comforting flavors of zucchini bread in a convenient, on-the-go form. Naturally sweetened with honey and applesauce, they’re moist, tender, and perfect for a healthy breakfast or snack.
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
- â…“ 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 golden flax, chopped walnuts, cinnamon, baking powder, and sea salt. Mix until well blended. Add the wet ingredients—applesauce, honey, oil, eggs, vanilla extract, and shredded zucchini—on top of the dry mixture and stir everything together until a cohesive cookie dough forms.
- Shape cookies: Using a 2-tablespoon scoop or spoon, portion out dough into cookie-sized rounds placed about 2 inches apart on the prepared cookie sheets. Gently flatten each dough mound with your fingers or a spatula to about ½ to ⅔ inch thick and about 2 to 2½ inches in diameter. Note that the cookies will maintain their size and shape during baking.
- Bake: Bake one batch at a time in the preheated oven for 12 to 14 minutes or until the cookies turn lightly golden on top. Remove from oven and allow the cookies to cool on the cookie sheets for 5 minutes. Then, transfer them to a wire rack to cool completely.
- Store: Once cooled, store the breakfast cookies in an airtight container. They will keep fresh for up to 3 days, making them a convenient make-ahead breakfast or snack option.
Notes
- You can substitute oat flour with whole wheat flour or any ground grain you prefer.
- If you don’t have ground golden flax, chia seeds work just as well for added fiber and nutrition.
- Be sure to squeeze out the excess moisture from the shredded zucchini to avoid soggy cookies.
- Feel free to swap the oil for melted butter or coconut oil to suit your taste preferences.
- For a vegan version, replace eggs with flax eggs and honey with maple syrup.
- These cookies freeze well—store them in a freezer-safe container for up to 1 month and thaw before eating.
