Description
These Zucchini Bread Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, zucchini, and warm cinnamon, these cookies combine the flavors of classic zucchini bread with the convenience of a portable breakfast treat. Naturally sweetened with honey and moist from applesauce, these cookies offer a nutritious, satisfying option that’s perfect for busy mornings or snacking throughout the day.
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 and make cleanup easier.
- Make cookie dough: In a large mixing bowl, combine all the dry ingredients thoroughly to ensure even distribution of the baking powder, cinnamon, and nuts. Then add the wet ingredients—applesauce, honey, oil, eggs, vanilla extract—and the shredded zucchini on top, stirring everything together until a uniform cookie dough forms.
- Shape cookies: Using a spoon or cookie scoop, portion out 2-tablespoon-sized dough balls onto the prepared cookie sheets. Leave about 2 inches of space between each cookie to allow for slight spreading. Gently flatten each dough ball to form rounds about ½ to ⅔ inches thick and 2 to 2½ inches in diameter. These cookies don’t spread much during baking, so shaping them ahead is necessary.
- Bake: Bake one tray at a time in the preheated oven for 12 to 14 minutes, or until the cookies are lightly golden around the edges. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely.
- Store: Once cooled, store the cookies in an airtight container. They will keep fresh for up to 3 days, making them ideal for meal prep or grab-and-go breakfasts.
Notes
- Make sure to squeeze excess moisture out of the shredded zucchini to avoid soggy cookies.
- Oat flour can be substituted with whole wheat flour or any ground grain for different flavor or texture.
- For a vegan version, replace eggs with flax eggs and use coconut oil or vegan butter instead of regular butter.
- These cookies freeze well—store in an airtight freezer bag for up to 1 month, then thaw before eating.
- If you prefer less sweetness, reduce honey slightly or substitute with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
