Hearty Zucchini Breakfast Cookies
Start your day with these hearty breakfast cookies, rich in zucchini and nutritious ingredients. They're perfect for on-the-go snacking while adding a veggie boost to your morning routine.
Ingredients
- 2 cups quick-cooking oats not instant
- 1 cup all-purpose flour use gluten-free if needed
- 1/2 cup lightly packed brown sugar
- 1/4 cup ground flax meal
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/3 cup chocolate chips use dairy-free if needed
- 1/3 cup chopped pecans sub chopped or sliced almonds
Instructions
- Set your oven to 350°F and prepare a baking sheet with parchment paper.
- Mix oats, flour, sugar, flax, cinnamon, baking powder, baking soda, and salt in a bowl.
- Blend in applesauce, eggs, and vanilla. Evenly fold in zucchini, chocolate chips, and pecans.
- Scoop batter into 12 mounds, flattening gently. Align them on the baking sheet.
- Bake around 15-17 minutes until edges are golden. Let cool on sheet before transferring.
Notes
I love these breakfast cookies for a quick, nutritious start to my day. They're easy to customize with different mix-ins, and their veggie-packed goodness is a win for all!
Tried this recipe?Let us know how it was!