Zucchini Bread Breakfast Cookies (Printable)
Soft breakfast cookies featuring zucchini, oats, walnuts, and cinnamon for a wholesome morning treat.
# What You 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)
# How To Make:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together the applesauce, honey or maple syrup, coconut oil, egg, and vanilla extract until well combined. Stir in the grated zucchini.
03 - In a separate bowl, whisk together the oats, whole wheat flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
04 - Gradually add the dry ingredients to the wet ingredients, mixing 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.
06 - Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet, spacing them 2 inches apart. Flatten slightly with the back of a spoon.
07 - Bake for 16 to 18 minutes, or until the cookies are lightly golden on the edges and set in the center.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- They taste like a cozy slice of zucchini bread but you can eat them one handed while driving or wrangling kids.
- The grated zucchini keeps them incredibly moist for days without any heavy oils or butter.
- You probably have almost everything you need in your pantry right now.
02 -
- If you skip squeezing the zucchini dry your cookies will spread into thin greasy puddles and you will be very disappointed.
- Mixing the dough too long makes the cookies tough so stop as soon as everything is combined.
03 -
- Use the large holes of your box grater for the zucchini because finer shreds disappear completely into the dough which is great if you are feeding skeptical eaters.
- Toasting the walnuts in a dry skillet for three minutes before chopping them is the single thing that transforms these from good to unforgettable.