Description
Wholesome zucchini breakfast cookies made with oats, flax, walnuts, applesauce, and honey. Perfect for meal prep breakfasts and healthy snacks.
Ingredients
Scale
- 1 1/2 cups quick oats
- 3/4 cup old fashioned oats
- 1 cup oat flour or whole wheat flour
- 1/4 cup ground golden flax or chia seeds
- 1/4 cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 4 tablespoons oil, melted butter, or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, squeezed dry
Instructions
- Preheat oven to 360°F and line two baking sheets.
- Mix all dry ingredients in a large bowl.
- Add all wet ingredients and stir until dough forms.
- Scoop dough into 2 tablespoon portions.
- Place cookies 2 inches apart and flatten slightly.
- Bake for 12 to 14 minutes until lightly golden.
- Cool on baking sheets for 5 minutes.
- Transfer to a wire rack and cool completely.
Notes
- Do not skip squeezing moisture from the zucchini.
- Pulse old fashioned oats if quick oats are unavailable.
- Add extra quick oats if the dough appears too wet.
- Blend oats into oat flour if needed.
- Add 4 to 6 tablespoons sugar for sweeter cookies.
- Use certified gluten-free ingredients when required.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 119
- Sugar: 5
- Sodium: 35
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 15