IT’S THE RETURN OF THE BREAKFAST COOKIE! Zucchini Bread Breakfast Cookies, to be exact.
Today we’re talking perfectly chewy, crispy, honey sweetened oatmeal cookie goodness, you guys! I mean really… who knew vegetables could be SO delicious?!? I’ve actually made these cookies three times in the past two weeks. I love warming one up and enjoying it with my morning java, but they also make a great grab-and-go snack. P.S. If you’re looking to get a little more decadent… try slathering one with a teaspoon of Nutella. Trust me!
Very happy to report these slightly sweet, amazingly chewy, chocolate chip studded cookies are kid tested and approved! Since we don’t have kids I brought a batch over to my neighbors house and her little ones devoured them before I could even debate with their mom whether or not they would notice the “green stuff” hiding between the oats. #VICTORYDANCE
Tips and Tricks for Recipe Success:
- For this recipe you’re going to want to grate the zucchini (coarsely) then drain the heck out of it. I’m serious! Zucchini is loaded with moisture, so you’ll want to squeeze out as much of it as you can before adding it to the cookie batter. If you skip this step your cookies will be soggy and I don’t want that to happen to you! To efficiently drain your zucchini, simply place it in a fine-mesh strainer and let it sit for about 10 minutes, then press as much moisture out as you can by hand; you can also wrap the shredded zucchini in a piece of cheesecloth (or a clean hand towel) and squeeze the moisture out. Both ways work just fine, so it’s really just a matter of what tools you have on hand.
- The cookie dough will be very wet at first – but don’t fret! Once the dough has chilled (it needs 90 minutes in the fridge), it will be workable.
- You’ll need to press the cookie down onto the prepared sheet and flatten them using your palms. The cookies do not spread at all while baking.
- These zucchini bread breakfast cookies MUST cool completely on the cookie tray… so put on your patience cap when you pull them out of the oven. Trust me, they’re worth the wait!
I mean seriously… who wouldn’t want these for breakfast?!
If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥
Zucchini Bread Breakfast Cookies
Prep
Cook
Total
Zucchini Bread Breakfast Cookies are loaded with mini-chocolate chips and walnuts!
Ingredients
- 4 tablespoons honey
- 3 and 1/2 tablespoons coconut oil, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup zucchini, coarsely grated and drained (see post for more on this)
- 2 tablespoons unsweetened applesauce
- 3/4 cup old fashioned oats
- 1 and 1/2 cups instant oats
- 1/3 cup walnuts, chopped
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup mini-chocolate chips, plus more for sprinkling (optional)
- 1/4 teaspoon salt
Instructions
- Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the honey and melted coconut oil; whisk smooth. Add in eggs, one at a time, beating smooth after each addition. Whisk in vanilla, zucchini, and applesauce. All at once add in both oats, walnuts, cinnamon, nutmeg, mini-chocolate chips, and salt; gently fold the dry ingredients into the wet ingredients just until evenly combined. Cover the bowl and chill for 1 hour and 30 minutes.
- When you're ready to bake:
- Preheat oven to 325 (F). Scoop 3 tablespoon sized potions of the mixture into your palm and roll it into a large ball. Press the cookie down onto the prepared sheet and using your palm flatten the cookie down to 1/4 inch (the cookies do not spread at all while baking); repeat with all cookie dough. Bake for 18 minutes. Sprinkle a few mini-chocolate chips on the top of each cookie right when they come out of the oven, if desired. Allow cookies to cool completely on the baking sheet before serving.
Notes
Total time indicated above includes chill time.
Courses Breakfast
Cuisine Cookies
Nutrition Facts
Serving Size 1 cookie
Amount Per Serving | ||
|---|---|---|
Calories 165 | ||
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
You might also enjoy:
Banana Bread Breakfast Cookies
Healthy Double Chocolate Banana Muffins
Tonya says
July 1, 2016 at 9:09 pmHi!
I noticed that your directions say to use coconut sugar but I don’t see coconut sugar in your ingredients ??
How much coconut sugar should I use?
Thanks!
bakerbynature says
July 1, 2016 at 9:26 pmThank you for catching that typo, Tonya! There’s not coconut sugar in the recipe and I’ve updated it to reflect that 😉
Medeja says
July 2, 2016 at 10:42 amInteresting cookies! Haven’t seen anything like this before!
bakerbynature says
July 13, 2016 at 12:55 pmThank you, Medeja! They’re definitely unique and delicious 🙂
Leslie says
July 6, 2016 at 9:50 pmThese sound yummy for breakfast. It also sounds like one would keep me full until lunch time. I’ll be pinning these for later.
bakerbynature says
July 13, 2016 at 12:56 pmThanks, Leslie! I hope you enjoy them 🙂
Miranda says
July 7, 2016 at 5:43 pmI would have never thought to put zucchini in breakfast cookies but these look so tasty! I can’t wait to try them out!
bakerbynature says
July 13, 2016 at 12:55 pmYay! Let me know how they turn out 🙂 Thanks, Miranda!
Susan says
August 24, 2016 at 2:07 pmThese look delicious…. I am a preschool teacher who loves to cook with the children. I can’t wait to bake these with them!
Lee says
August 25, 2016 at 2:06 pmCan you freeze these?
Greta says
September 7, 2018 at 12:17 amI made something like these last year. HAD to bake 40 min what say you.