Zucchini Bread Breakfast Cookies (Printable Version)
Soft breakfast-style cookies combining oats, grated zucchini, walnuts, and warm cinnamon. Perfect portable morning treat ready in 35 minutes.
# 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 It:
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.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
05 - Fold in the walnuts, raisins, 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 16–18 minutes, or until the cookies are gently golden and set.
08 - Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- They taste like zucchini bread but you can eat them one handed while tying your shoes.
- The oats and walnuts keep you full longer than any store bought breakfast cookie ever could.
- They freeze beautifully, so you can double the batch and forget about them until you need a little gift for yourself.
02 -
- If you skip squeezing the zucchini dry your cookies will spread into sad flat puddles and you will wonder what went wrong.
- Mixing the dry into the wet too aggressively makes the cookies tough instead of tender, so a light hand is everything.
03 -
- Toast the walnuts in a dry skillet for three minutes before chopping them and the entire cookie will taste noticeably more complex.
- Let the shaped dough rest on the baking sheet for ten minutes before baking so the oats can absorb some moisture and the cookies bake up thicker and softer.