Soft And Flavorful Zucchini Bread Cookies For Busy Mornings

Wholesome Zucchini Bread Breakfast Cookies: your new go-to for a quick, healthy, and tasty start to the day.

Zucchini Bread Breakfast Cookies Recipe

These cookies are a great mix of healthy and tasty. They combine oats, zucchini, applesauce, and honey into soft, lightly sweet bites. Perfect for busy mornings, they make sure you don’t have to pick between health and ease. They’re great for on-the-go eating, packing in lunches, or a quick snack. Even kids will love these wholesome treats.

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)

How To make Zucchini Bread Breakfast Cookies

Prep:

Preheat Oven: Set your oven to 360°F.
Prepare Cookie Sheets: Line two cookie sheets with parchment paper.

Make the Cookie Dough:

Mix Dry Ingredients: Place all dry ingredients in a large bowl and mix until well combined.
Add Wet Ingredients: Pour all wet ingredients on top of the dry mixture, then stir together until a cookie dough forms.

Shape Cookies:

Scoop Dough: Use a scoop or spoon to form dough into 2-tablespoon-sized portions.
Arrange on Cookie Sheets: Place the dough on the lined cookie sheets, ensuring they are spaced 2 inches apart.
Flatten and Shape: Slightly flatten and shape the cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter. Note that they will not spread during baking.

Bake:

Bake Cookies: Bake cookies one batch at a time for 12-14 minutes, or until they are lightly golden.
Cool Cookies: Allow them to cool on the cookie sheets for 5 minutes, then transfer them to a cooling rack to cool completely.

Storage:

- Store Cookies: Keep cookies in an airtight container for up to 3 days.

Serving Suggestions

Mixed Berry Salad
Greek Yogurt with Honey
Banana Smoothie
Hard-Boiled Eggs
Fresh Fruit Platter
Cottage Cheese with Pineapple Chunks

Tips and Tricks

Ensure to squeeze the excess moisture from the zucchini to prevent the cookies from becoming soggy.
If you don’t have oat flour, you can substitute it with whole wheat flour.
You can make your oat flour by blending oats until they reach a powder-like consistency.
For added sweetness, consider incorporating mini chocolate chips instead of nuts.