Go Back
In the quest for a healthy breakfast, we often find ourselves navigating through a myriad of options that promise both nutrition and satisfaction. In recent years, the focus on incorporating wholesome ingredients into our morning routines has led to the creation of innovative recipes that not only fuel our bodies but also delight our taste buds. One such recipe that has gained popularity among health-conscious individuals is the Zucchini Oatmeal Breakfast Cookie. These cookies are a testament to the fact that breakfast can be both nourishing and delicious, making them an excellent choice for busy mornings or a sweet afternoon snack.

Zucchini Oatmeal Breakfast Cookies

Start your day with a deliciously nutritious twist by trying these Zucchini Oatmeal Breakfast Cookies! Packed with wholesome ingredients like shredded zucchini, rolled oats, and natural sweeteners, these cookies offer a perfect balance of flavors and textures. They are easily customizable for different dietary needs, whether you're vegan or gluten-free. A delightful way to fuel your mornings, they're great for breakfast or a quick snack on the go. Sweetened with maple syrup and rich in fiber, these cookies are both satisfying and healthy. Give this simple recipe a try and enjoy a tasty start to your day!
Print Recipe Pin Recipe

Ingredients
  

1 medium zucchini, grated (about 1 cup)

1 cup rolled oats

½ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ cup maple syrup (or honey for a non-vegan version)

¼ cup coconut oil, melted (or unsalted butter)

1 teaspoon vanilla extract

¼ cup chopped walnuts or pecans (optional)

¼ cup dark chocolate chips or dried fruit (such as cranberries or raisins)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie removal.

    Prepare Zucchini: Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and wring out excess moisture to avoid soggy cookies.

      Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir well until evenly incorporated.

        Combine Wet Ingredients: In another bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until smooth.

          Combine Mixtures: Pour the wet mixture into the dry ingredients. Add the grated zucchini and stir until just combined. If you’re using them, fold in the chopped nuts and chocolate chips or dried fruit at this stage.

            Scoop Cookies: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly; these cookies won’t spread much during baking.

              Bake: Place the baking sheet in the preheated oven and bake for about 12-15 minutes, or until the edges start to turn a light golden brown.

                Cool: Once baked, remove the cookies from the oven and let them sit on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Once cooled, enjoy your Zucchini Oatmeal Breakfast Cookies as a wholesome breakfast or snack throughout the week!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies