Delicious Zucchini Breakfast Cookies
These breakfast cookies blend grated zucchini with oats and nut butter for tender, wholesome morning bites.
Ingredients
Wet Ingredients
- 2 cups zucchini grated, excess liquid squeezed
- 0.5 cup nut butter
- 1 egg room temperature
- 0.25 cup maple syrup
- 1 tsp vanilla extract
Dry Ingredients
- 1.5 cups old-fashioned oats
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup mini chocolate chips optional
Instructions
Wet Ingredients
- In a medium bowl, whisk together the egg, nut butter, maple syrup, and vanilla extract until smooth. Fold in the grated zucchini.2 cups zucchini, 0.5 cup nut butter, 1 egg, 0.25 cup maple syrup, 1 tsp vanilla extract
Dry Ingredients
- Add oats, cinnamon, baking powder, and salt, stirring until just combined. Fold in chocolate chips if using.1.5 cups old-fashioned oats, 1 tsp ground cinnamon, 1 tsp baking powder, 0.25 tsp salt
- Drop rounded tablespoonfuls of dough onto a baking sheet lined with parchment and flatten slightly.
- Bake at 350°F for 12–15 minutes, until edges are golden and tops are set.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
After wringing out zucchini, pressing firmly ensures tender texture.
For crisp bottoms, lightly spray parchment before scooping dough.
Nutrition
Serving: 40gCalories: 110kcalCarbohydrates: 12g
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