Zucchini Bread Breakfast Cookies are loaded with mini-chocolate chips and walnuts!
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
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.
Total time indicated above includes chill time.
Serving Size1 cookie
Amount Per Serving
% 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.
Recipe by Baker by Nature at https://bakerbynature.com/zucchini-bread-breakfast-cookies/