Zucchini Bread Breakfast Cookies
These Zucchini Bread Breakfast Cookies are moist, wholesome, and perfect for busy mornings or snacks. Packed with oats, walnuts, and warm spices, they bring cozy zucchini bread flavor in a convenient cookie form.
Servings: 12 servings
Ingredients
- 4 tablespoons honey Adds natural sweetness without overpowering the flavors.
- 3.5 tablespoons coconut oil melted, provides healthy fats and a subtle tropical note
- 2 large eggs beaten, binds everything together and adds protein
- 1 teaspoon vanilla extract Enhances the overall flavor and aroma
- 0.5 cup zucchini coarsely grated and drained, adds moisture and nutrition; make sure to squeeze out excess water
- 2 tablespoons unsweetened applesauce adds moisture and a bit of natural sweetness
- 0.75 cup old fashioned oats adds chewiness and fiber
- 1.5 cups instant oats keeps the texture soft and tender
- 0.33 cup walnuts chopped, adds crunch and healthy fats
- 0.75 teaspoon cinnamon brings warmth and depth of flavor
- 0.25 teaspoon nutmeg adds a subtle spice note
- 0.33 cup mini-chocolate chips plus more for sprinkling (optional), for a touch of melty sweetness
- 0.25 teaspoon salt balances the sweetness and enhances flavors
Instructions
- Coarsely grate the zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible to prevent soggy cookies.
- In a large bowl, whisk together the honey, melted coconut oil, beaten eggs, vanilla extract, and applesauce until smooth and combined.
- In a separate bowl, mix the old fashioned oats, instant oats, chopped walnuts, cinnamon, nutmeg, salt, and mini chocolate chips (if using).
- Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Then fold in the drained zucchini, being careful not to overmix.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Using a spoon or cookie scoop, drop cookie dough onto the baking sheet, spacing them about 2 inches apart. Sprinkle a few extra mini chocolate chips on top if desired.
- Bake for 12-15 minutes or until the cookies are golden on the edges and set in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Box grater or food processor
- Kitchen Towel or Cheesecloth
- Measuring Spoons and Cups
- Wooden spoon or spatula
- Baking sheet lined with parchment paper or silicone mat
- Cooling Rack
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days or refrigerate up to one week.
- Freeze cookies in a sealed container or zip-top bag for up to 3 months; thaw before eating.
- Substitute chocolate chips with dried fruit or omit for a nutty, spiced cookie.