Name: Zucchini Bread Breakfast Cookies
Prep time: 10 min
Cook time: PT-485715H48M26S
Total time: PT-485715H48M26S
Cuisine: American
Ingredients: 1½ 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; 2 teaspoons ground cinnamon; 1 teaspoon baking powder; ¼ teaspoon fine 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 (excess moisture squeezed out)

Why I Love This Recipe

I appreciate how these cookies combine the hearty texture of oats with the subtle sweetness of honey and the moisture of zucchini. They’re not overly sweet, making them a great option for breakfast or a midday snack. The inclusion of applesauce keeps them moist, and the walnuts add a delightful crunch. It’s a versatile recipe that accommodates various dietary preferences and is simple enough to make regularly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ 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
2 teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon fine 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 (excess moisture squeezed out)

Directions

Preheat the oven to 360°F (182°C) and line two cookie sheets with parchment paper.
In a large bowl, combine all dry ingredients: quick oats, old-fashioned oats, oat flour, ground flaxseed, chopped walnuts, cinnamon, baking powder, and salt.
Add the wet ingredients to the dry mixture: applesauce, honey, oil, eggs, vanilla extract, and shredded zucchini. Stir until a cohesive dough forms.
Scoop the dough into 2-tablespoon-sized portions and place them 2 inches apart on the prepared cookie sheets. Slightly flatten and shape each into a round about ½ to ⅔ inch thick and 2 to 2½ inches in diameter.
Bake one batch at a time for 12–14 minutes, or until the cookies are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. Preparation takes about 10 minutes, and baking requires 12–14 minutes per batch, totaling around 30 minutes from start to finish.

Variations

Substitute chopped pecans for walnuts, or omit nuts entirely for a nut-free version.
Add mini chocolate chips or dried cranberries for extra sweetness.
Use maple syrup instead of honey for a different flavor profile.
Incorporate a pinch of nutmeg or ginger for additional spice.

Storage/Reheating

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

FAQs

Can I make these cookies vegan?

Yes, I can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use maple syrup instead of honey.

Do I need to peel the zucchini?

No, I don’t need to peel the zucchini. The skin is thin and softens during baking, adding nutrients and color to the cookies.

Can I use only one type of oats?

Yes, I can use either quick oats or old-fashioned oats. If using only old-fashioned oats, I may want to pulse some in a food processor to mimic the texture of quick oats.

How do I make oat flour at home?

I can make oat flour by blending rolled oats in a high-speed blender or food processor until they reach a fine, flour-like consistency.

Are these cookies suitable for children?

Absolutely, these cookies are soft, mildly sweet, and packed with wholesome ingredients, making them a great option for kids’ snacks or breakfasts.

Conclusion

These zucchini bread breakfast cookies are a delightful blend of nutrition and taste, making them a staple in my kitchen. They’re easy to prepare, adaptable to various dietary needs, and perfect for on-the-go mornings or healthy snacking. With their soft texture and subtle sweetness, they’re sure to be a hit with both adults and children alike.