Description
Soft, wholesome zucchini breakfast cookies made with oats, applesauce, and honey. These nutritious, easy-to-make cookies are perfect for a grab-and-go morning or healthy snack.
Ingredients
Scale
- 1 ½ cups quick oats
- ¾ cup old-fashioned oats
- 1 cup oat flour (or whole wheat flour)
- ¼ cup ground golden flaxseed (or chia seeds)
- ¼ cup chopped walnuts (optional)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 4 tablespoons oil (or melted butter or coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (moisture squeezed out and measured after squeezing)
Instructions
- Preheat oven to 360°F (182°C). Line baking sheets with parchment paper or silicone baking mats.
- Shred zucchini and squeeze to remove excess moisture.
- In a large bowl, mix together all dry ingredients: oats, flour, flaxseed, cinnamon, baking powder, salt, and walnuts (if using).
- Add applesauce, honey, oil, eggs, and vanilla to the bowl and mix until a soft dough forms.
- Fold in the shredded zucchini and mix until evenly distributed.
- Using about 2 tablespoons per cookie, scoop dough onto prepared baking sheets and flatten slightly.
- Bake for 12–14 minutes, or until tops are dry and edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
These cookies can be stored at room temperature for up to 3 days in an airtight container or frozen for up to 3 months. They’re great for kids and adults alike as a portable breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 4g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg