Zucchini Breakfast Cookies Recipe
These Zucchini Breakfast Cookies are a wholesome and delicious way to start your day, packed with oats, shredded zucchini, and warm cinnamon. They’re naturally sweetened with applesauce and brown sugar, with a delightful crunch from walnuts and a hint of chocolate chips for indulgence. Perfect for a quick breakfast or a nutritious snack, these cookies are easy to make, gluten-free adaptable, and family-friendly.
- Prep Time: 10 minutes
- Cook Time: 15-17 minutes
- Total Time: 25-27 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 cups quick-cooking oats (not instant)
- 1 cup all-purpose flour (use gluten-free, if needed)
- ½ cup lightly packed brown sugar
- ¼ cup ground flax meal
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
Wet Ingredients
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
Add-ins
- ⅓ cup chocolate chips (use dairy-free if needed)
- ⅓ cup chopped walnuts (may substitute chopped or sliced almonds)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prepare for baking the cookies.
- Mix Dry Ingredients: In a large mixing bowl, combine the quick-cooking oats, all-purpose flour, brown sugar, ground flax meal, ground cinnamon, baking powder, baking soda, and fine salt. Stir well to evenly distribute all the dry ingredients.
- Add Wet Ingredients: Into the dry mixture, add the unsweetened applesauce, eggs, and vanilla extract. Stir these together until the mixture is combined, then fold in the shredded zucchini, chocolate chips, and chopped walnuts gently to keep the texture light.
- Shape the Cookies: Using a spoon or cookie scoop, drop 12 large mounds of batter (about ¼ cup each) onto the prepared baking sheet. Shape each mound into a round cookie and flatten slightly to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 to 17 minutes, or until the bottoms of the cookies are lightly browned and the centers have set.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then transfer them to a cooling rack to cool completely before serving.
Notes
- Ensure the zucchini is shredded finely and gently squeezed to remove excess moisture for best texture.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Chocolate chips and nuts are optional but add great flavor and texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- These cookies make a perfect grab-and-go breakfast or a healthy snack.
Find it online: https://marthatasty.com/zucchini-breakfast-cookies-recipe/
