Zucchini Breakfast cookies are a great healthy breakfast that you can make ahead and even eat on-the-go. Made with whole grain oats and grated zucchini these zucchini cookies are filling and wholesome, while tasting like a treat.
⅔cupchocolate chipsor raisins or other dried fruit
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Instructions
Preheat your oven to 350° F. Prepare a baking sheet by lining with parchment or reusable silicone liner. I actually used a muffin top pan and lightly greased the cavities.
In a large bowl whisk together the dry ingredients (2 kinds of oats, flax meal, cinnamon, salt).
Then add the dry ingredients (eggs, coconut oil, honey, grated zucchini, seeds, chocolate chips). Stir everything until well combined.
Form ¼-cup sized cookies. I fill my ¼-cup measuring cup with the oat mixture, then invert and tap it on the baking sheet. Press down slightly to flatten the cookies.
Bake the Zucchini Breakfast Cookies at 350° F for 15-20 minutes.
Let the baked cookies cool for 10 minutes on the baking sheet, before moving to a wire rack to let cool fully.
Store the cookies at room temperature for 2-3 days. Up to a week in the fridge, or freeze for several months.
Nutrition
Nutrition Facts
Zucchini Breakfast Cookies
Serving Size
1 cookie
Amount per Serving
Calories
211
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
30
%
Cholesterol
29
mg
10
%
Sodium
117
mg
5
%
Potassium
131
mg
4
%
Carbohydrates
23
g
8
%
Fiber
3
g
12
%
Sugar
12
g
13
%
Protein
5
g
10
%
Vitamin A
72
IU
1
%
Vitamin C
1
mg
1
%
Calcium
34
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Zucchini Breakfast Cookies
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