Description
Wholesome and delicious, these cookies bring zucchini bread flavor into a grab-and-go breakfast. Filled with oats, cinnamon, and walnuts, they’re a naturally sweet treat the whole family will love.
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)
Instructions
Preheat oven to 360°F (182°C) and line two cookie sheets with parchment paper.
In a large bowl, mix all dry ingredients: quick oats, old-fashioned oats, oat flour, flaxseed, walnuts, cinnamon, baking powder, and salt.
Add the wet ingredients: applesauce, honey, oil, eggs, vanilla, and zucchini. Stir until combined.
Scoop 2-tablespoon portions onto cookie sheets, spacing 2 inches apart. Slightly flatten and shape into ½–⅔ inch thick rounds.
Bake one sheet at a time for 12–14 minutes, until lightly golden.
Let cool 5 minutes on the baking sheet, then transfer to a rack to cool completely.
Notes
Swap walnuts for pecans or leave out for a nut-free version.
Add chocolate chips or cranberries for extra sweetness.
Use maple syrup instead of honey for a vegan-friendly version.
Add a pinch of nutmeg or ginger for more spice.
Make oat flour at home by blending rolled oats until fine.
- Prep Time: 10 minutes
- Cook Time: 12–14 minutes per batch
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
