Zucchini Bread Breakfast Cookies Recipe
Delicious and nutritious Zucchini Bread Breakfast Cookies made with oats, zucchini, nuts, and warm spices. These wholesome cookies are a perfect grab-and-go breakfast or snack option, offering a delightful combination of flavors and textures. Naturally sweetened with honey and applesauce, they are moist, flavorful, and easy to prepare in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: Approximately 18 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 the oven and pans: Preheat your oven to 360°F (182°C). Line two cookie sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Combine dry ingredients: In a large mixing bowl, add the quick oats, old fashioned oats, oat flour (or whole wheat flour/ground grain), ground golden flax or chia seeds, chopped walnuts, ground cinnamon, baking powder, and fine sea salt. Stir well until all ingredients are evenly mixed.
- Add wet ingredients and form dough: Pour the unsweetened applesauce, honey, oil (or melted butter/coconut oil), eggs, and vanilla extract on top of the dry ingredients. Add the shredded zucchini (after squeezing out excess moisture). Stir all ingredients together thoroughly until a uniform cookie dough forms.
- Shape the cookies: Using a spoon or cookie scoop, portion out dough into 2-tablespoon sized scoops. Place each scoop on the prepared cookie sheets, spacing them about 2 inches apart. Slightly flatten each cookie to form rounds about ½ to ⅔ inches thick and 2 to 2½ inches in diameter. Note that the cookies will not spread much during baking.
- Bake the cookies: Bake the cookies one batch at a time in the preheated oven for 12 to 14 minutes, or until the edges are lightly golden and the cookies feel set.
- Cool the cookies: Allow the cookies to cool on the cookie sheets for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely.
- Store the cookies: Once cooled, store the cookies in an airtight container at room temperature. They will keep fresh for up to 3 days.
Notes
- Always squeeze the shredded zucchini well to remove excess moisture; skipping this step results in soggy cookies.
- If only old fashioned oats are available, pulse some in a food processor 3-5 times to make your own quick oats.
- If only quick oats are available, add an extra ¼ to ⅓ cup to the dough to prevent it from being too wet.
- Oat flour is made by blending oats into a powder using a high-power blender, food processor, or immersion blender. Whole wheat flour can be substituted if preferred.
- These cookies are lightly sweet; for sweeter cookies, add 4-6 tablespoons granulated or light brown sugar.
- For gluten-free cookies, use certified gluten-free oats and omit whole wheat flour.
