Zucchini Breakfast Cookies
Soft, chewy zucchini breakfast cookies made with oats, warm cinnamon, and natural sweetness. perfect for quick and easy mornings.
Equipment
- Box Grater or Hand Grater
- cookie scoop
- baking sheet
- Parchment Paper or Silicone Baking Mat
- Paper Towels or Clean Kitchen Towel
- cooling rack
Ingredients
- 1 cup finely grated zucchini (moisture squeezed out)
- 1 cup old-fashioned oats
- ¾ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup honey or maple syrup I used honey
- ⅓ cup melted coconut oil (or butter) I used butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup chopped walnuts
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Grate zucchini and squeeze out as much moisture as possible using a paper towel or clean towel.
- In a large bowl, whisk together melted oil, brown sugar, and honey (or maple syrup)
- Add egg and vanilla, mix until smooth.
- Stir in the zucchini.
- Add oats, flour, baking soda, cinnamon, and salt. Mix until just combined.
- Fold in chopped walnuts and chocolate chips.
- Scoop dough (about 2 tablespoons each) onto baking sheet.
- Gently flatten slightly, they won’t spread much.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cool for a few minutes…Enjoy!!
Notes
💡 Helpful Recipe Notes
- Finely grate zucchini so it blends well.
- Don’t over bake. They firm up as they cool.
- Dough will look slightly wet, that’s normal.
- Use a cookie scoop for even baking.