Description
Soft and hearty zucchini bread breakfast cookies made with oats, applesauce, honey, flaxseed, walnuts, cinnamon, and fresh zucchini. They make a convenient breakfast, snack, or lunch-box treat.
Ingredients
Scale
- 1 1/2 cups quick oats
- 3/4 cup old-fashioned rolled oats
- 1 cup oat flour or whole-wheat flour
- 1/4 cup ground golden flaxseed 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 neutral oil, melted butter, or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, firmly squeezed and measured after squeezing
Instructions
- Preheat the oven to 360°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Shred the zucchini, wrap it in a clean kitchen towel, and squeeze firmly until it stops releasing noticeable liquid. Measure one cup after squeezing.
- Add the quick oats, rolled oats, flour, flaxseed, walnuts, cinnamon, baking powder, and salt to a large bowl. Stir until evenly combined.
- Add the applesauce, honey, oil, eggs, vanilla, and squeezed zucchini. Stir until a thick, evenly mixed dough forms.
- Let the dough rest for two minutes so the oats can absorb some moisture.
- Scoop two-tablespoon portions onto the prepared baking sheets, leaving about two inches between each portion.
- Flatten and shape each portion into a round measuring about 2 to 2 1/2 inches across and 1/2 to 2/3 inch thick.
- Bake one tray at a time for 12 to 14 minutes, or until the edges look lightly golden and the centers feel set.
- Cool the cookies on the baking sheet for five minutes. Transfer them to a wire rack and cool completely before storing.
Notes
- Squeeze the zucchini thoroughly because excess moisture can make the cookies soggy.
- To make quick oats from old-fashioned oats, pulse them three to five times in a food processor.
- When using only quick oats, add another 1/4 to 1/3 cup if the dough looks too wet.
- Make oat flour by blending rolled oats into a fine powder.
- For sweeter cookies, add two to six tablespoons of brown sugar, coconut sugar, or granulated sugar.
- For a gluten-free batch, use certified gluten-free oats and oat flour. Do not use whole-wheat flour.
- Store cooled cookies in an airtight container at room temperature for up to three days or freeze them for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- 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