Zucchini Bread Breakfast Cookies (Printable Version)
Soft, wholesome morning treats packed with oats, walnuts, and cinnamon—perfect for busy days.
# Ingredient List:
→ 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)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
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. Fold in the walnuts, raisins, and mini chocolate chips if using.
05 - 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. Bake for 16 to 18 minutes until the cookies are lightly golden and set.
06 - Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Tips from hearthlykitchen:
01 -
- They secretly pack a vegetable into breakfast and nobody complains, not even the picky eaters.
- The dough comes together in one bowl with no mixer required, so cleanup is almost nonexistent.
02 -
- Skipping the zucchini squeezing step will give you gummy, flat cookies that spread into each other on the pan.
- Mixing the dry ingredients separately before combining makes a real difference in avoiding bitter pockets of baking soda.
03 -
- Grate the zucchini on the large holes of a box grater and let it sit five minutes before squeezing to release more water.
- Toast the nuts in a dry skillet for three minutes and your cookies will have a depth of flavor that surprises people.