Easy Zucchini Breakfast Cookies
These soft and chewy Zucchini Breakfast Cookies make the perfect healthy breakfast and on-the-go snack! Best of all, they’re so easy to make with no mixer required. You can have these ready in literally minutes!
I love a good, one bowl, easy recipe when I want something sweet. What I don’t love is the butter, flour, sugar…all the stuff that isn’t so good for you. While I do appreciate a decadent, very sweet treat on occasion, I can’t be eating like that all the time!
With lots of zucchini from our garden, I often find myself looking for creative ways to bake or cook with it. We have one of the best zucchini bread recipes from my father in law….and we also like to grill the zucchini with some peppers and onions. But every so often, this mama just needs a sweet treat or an easy breakfast. These Zucchini Breakfast Cookies accomplish both of those! They are filling and great for a quick breakfast. But, they also have just enough sweet in them to be an afternoon snack.
Not only are these a great way to start your day, it also works for sneaking in extra veggies! These breakfast cookies are very kid friendly! They have no butter or sugar, and you can even substitute the peanut butter for a different nut butter of your choice if you cannot have peanut butter.
Ingredients for zucchini breakfast cookies:
- Shredded zucchini
- Rolled oats
- Peanut Butter
- Chocolate Chips {I prefer mini ones for this}
- Applesauce, or a mashed banana
Tips for Making Zucchini Breakfast Cookies:
- Use mini chocolate chips. The first batch I made, I used regular ones. I just think the texture would be better with minis.
- Make sure you drain the zucchini really well, and pat it dry with paper towels. These are plenty soft and moist, and you do not need any extra moisture in them.
- You can substitute the applesauce for 1 1/2 mashed bananas
- Any nut butter will work.
- These will be very soft when you take them out of the oven. Letting them cool on the baking sheet before transferring to a cooling rack is key.
- Store these on the countertop in an airtight container for up to 3 days. Or, you can freeze them for up to 3 months.
- Be sure to cool them on the baking sheet for 10 minutes, and then transfer to a wire cooling rack to finish cooling.
Easy Zucchini Breakfast Cookies
Chocolate Chip Zucchini Breakfast Cookies are a yummy, sweet pick me up to start your day.
Ingredients
- 2 cups old fashioned, rolled oats
- 1/4 cup shredded zucchini
- 1/2 cup applesauce
- 1/2 cup peanut butter
- 3/4 cup chocolate chips
Instructions
- First, heat your oven to 350 degrees. Next, line a baking sheet with parchment paper or a silpat mat.
- In a large bowl, combine the rolled oats, zucchini, applesauce, and peanut butter. Stir this until it is well combined. Then, fold in some of the chocolate chips.
- Using a cookie scoop, form the dough into 16 small balls. Line them on the cookie sheet. Gently press the remaining chocolate chips into the tops of the cookie balls.
- Bake for 12-15 minutes, or until the edges are brown. Allow them to cool on the baking sheet for 10 minutes, and then transfer to a wire cooling rack to finish cooling.
More Zucchini Recipes You May Like:
If you want a breakfast superfood that is kid friendly, and good for you, these are it! You can say yes to cookies for breakfast with these zucchini breakfast cookies! These soft and chewy flourless Zucchini Breakfast Cookies make the perfect healthy breakfast and on-the-go snack! Best of all, they’re so easy to make with no mixer required.
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