Zucchini Bread Breakfast Cookies
Start your day with these delightful Zucchini Bread Breakfast Cookies, a healthy and convenient option for busy mornings. These gluten-free, refined sugar-free, and oil-free treats combine the comforting flavors of zucchini bread in a cookie form, making them perfect for breakfast on the go or as a nutritious snack. Packed with wholesome ingredients like oats, walnuts, and dark chocolate chips, they are not only delicious but also cater to various dietary preferences, including vegan options. With just 10 minutes of prep time and a bake time of under 12 minutes, these cookies will quickly become a staple in your home.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1/3 cup oat flour
- 1/2 cup rolled oats
- 1/4 cup ground flax seed
- 1/2 cup chopped walnuts
- 1/3 cup almond butter or cashew butter
- 3/4 cup shredded zucchini
- 3 tbsp honey or maple syrup
- 1/3 cup dark chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine oat flour, rolled oats, ground flax seed, chopped walnuts, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, whisk together almond or cashew butter, honey or maple syrup, vanilla extract, and egg or flax egg.
- Pour the wet mixture into the dry ingredients and stir until well combined. Gently fold in shredded zucchini and chocolate chips.
- Scoop rounded dollops onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes until tops are set and edges are golden.
- Let cool for 15 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 6g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg