Print

Healthy Zucchini Oat Breakfast Cookies

Healthy Zucchini Oat Breakfast Cookies - featured image
Print Recipe

These Healthy Zucchini Oat Breakfast Cookies offer a wholesome, quick, and easy breakfast option with a soft, chewy texture and subtle sweetness from zucchini and cinnamon.

Ingredients

Scale
  • 1 cup grated zucchini (packed)
  • 1 ½ cups old-fashioned rolled oats (135g)
  • ¾ cup whole wheat flour (90g)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 large eggs (room temperature)
  • ⅓ cup pure maple syrup (80ml)
  • 1 teaspoon vanilla extract
  • ¼ cup olive oil or melted coconut oil (60ml)
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Grate 1 cup of zucchini (about one medium zucchini). If it seems wet, wrap it in a clean kitchen towel and squeeze gently to remove extra moisture.
  3. In a medium bowl, combine 1 ½ cups rolled oats, ¾ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Stir with a whisk to blend evenly.
  4. In a large bowl, whisk together 2 large eggs, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, and ¼ cup olive or melted coconut oil until smooth and glossy.
  5. Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
  6. Gently fold in the grated zucchini, then add ½ cup chopped nuts or dark chocolate chips if using.
  7. Using a tablespoon or small cookie scoop, drop dollops of dough about 2 inches apart on the prepared baking sheet. Flatten each slightly with the back of a spoon or your fingers.
  8. Bake for 12-15 minutes until edges are golden and centers feel set but soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy cookies. Use a kitchen scale for accurate measurements. Avoid overmixing the batter to keep cookies tender. Store in an airtight container for up to 3 days at room temperature or freeze for up to a month. Vegan and gluten-free substitutions are possible.

Nutrition

Keywords: healthy breakfast cookies, zucchini cookies, oat cookies, wholesome breakfast, quick breakfast, easy breakfast recipe, gluten-free option, vegan option

Find it online: https://forkifyfun.com/healthy-zucchini-oat-breakfast-cookies-easy-homemade-recipe-for-a-wholesome-start/