Go Back
For these tasty breakfast cookies, you need: - 1 cup grated zucchini (ensure to squeeze out excess moisture) - 1 cup rolled oats - 1/2 cup almond flour (you can substitute with all-purpose flour if preferred) The grated zucchini adds moisture and nutrition. The oats offer a hearty texture. Almond flour gives a lovely nutty flavor and keeps the cookies soft. You will also need: - 1/4 cup pure maple syrup - 1/4 cup nut butter (choose from peanut, almond, or sunflower butter) Maple syrup adds sweetness and depth. Nut butter binds everything together and adds creaminess. You can pick your favorite nut butter for a personal touch. Finally, gather these: - 1/2 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg Baking powder helps the cookies rise. Cinnamon and nutmeg bring warmth and flavor, making the cookies smell amazing while baking. Each spice adds a layer of delight to every bite. For the complete list of ingredients and their measurements, check the Full Recipe section. - Preheat oven to 350°F (175°C). - Line baking sheet with parchment paper. - In a large bowl, combine grated zucchini, rolled oats, and almond flour. - Add 1/4 cup pure maple syrup and 1/4 cup nut butter. Mix well. - Sprinkle in 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt. - Fold in 1/2 cup chopped nuts and 1/2 cup dark chocolate chips or raisins. For the full recipe, be sure to check out the details above. This step-by-step guide will help you create delicious Zucchini Bread Breakfast Cookies that are great for breakfast or a snack! Enjoy the process and the tasty results. Start by choosing the right zucchini. Look for zucchini that is firm and bright in color. Small to medium-sized zucchini works best. They have better flavor and texture. Squeezing out excess moisture is very important. Grated zucchini holds a lot of water. If you skip this step, your cookies can turn out too wet. Use a clean kitchen towel or paper towels. Place the grated zucchini inside and twist to remove the water. This simple step makes a huge difference. For the best results, bake your cookies at 350°F (175°C). This temperature allows them to cook evenly without burning. Keep an eye on them. Bake for 15 to 18 minutes. The edges should be lightly golden brown when ready. Avoid overmixing your dough. Stir just until combined. Overmixing can make the cookies tough. You want them to be soft and chewy. Gently fold in nuts and chocolate chips to keep the texture light. There are many creative ways to serve your cookies. Try serving them warm with a dusting of cinnamon on top. This adds a nice touch and enhances the flavor. Pair these cookies with almond milk or your favorite morning drink. They also go well with a side of yogurt or fresh fruit. Enjoy these cookies as a quick breakfast or snack throughout the day. For the full recipe, check the section above. {{image_4}} To make these cookies gluten-free, swap almond flour for another gluten-free flour. Some good choices include coconut flour or oat flour. Each flour adds a unique flavor and texture. Adjust the amount of liquid as needed, as some flours absorb more moisture than others. You can play with flavors in these cookies. Try adding spices like ginger or cardamom for a warm, aromatic touch. You might love the zing these spices bring! Dried fruits such as cranberries or diced apricots can add natural sweetness. Seeds like chia or sunflower seeds work well too, adding crunch and nutrition. If you have nut allergies, don’t worry. You can use seed-based butters like sunflower seed butter instead of nut butter. This keeps the cookies safe and tasty. For the chopped nuts, simply skip them or replace them with seeds for added texture. These swaps help everyone enjoy these delicious cookies. To keep your Zucchini Bread Breakfast Cookies fresh, store them on the counter. Place them in an airtight container. This way, they stay soft and tasty. Make sure to let them cool completely before sealing them up. This helps prevent moisture build-up. If you want to save some for later, freezing works great. Place the cookies in a freezer bag or container. Make sure to separate layers with parchment paper. This keeps them from sticking. To enjoy later, simply take out the cookies and let them thaw at room temperature. These cookies last for about a week at room temperature. Keep an eye on them. Signs of spoilage include a change in smell or mold. If they feel hard or dry, they may not be as good. Always trust your senses when checking food freshness. Yes, you can use mashed banana. It will change the texture. The cookies will be softer and moister. They will also have a sweet banana flavor. If you like that, go for it! Just remember to adjust the amount of sweetener since bananas add natural sugar. Check for a light golden edge on the cookies. The center should look set but soft. You can also touch the top gently. If it springs back, they are ready! Let them cool a bit before moving them. This helps firm them up. Absolutely! For a vegan version, replace the nut butter with a seed butter. You can also use flaxseed meal mixed with water as an egg substitute. Use 1 tablespoon of flaxseed meal with 2.5 tablespoons of water per egg. This will help bind the cookies together. In this post, we explored making tasty zucchini cookies using simple ingredients. We covered main ingredients like grated zucchini and rolled oats, along with sweeteners and spices. I shared helpful tips on baking times and moisture removal. You can try variations for gluten-free or nut-free options too. Now you can bake cookies that are fun and healthy. Enjoy experimenting with flavors and storing your cookies for later. Happy baking!

Zucchini Bread Breakfast Cookies

Start your day deliciously with Zucchini Bread Breakfast Cookies! These healthy treats combine grated zucchini, rolled oats, and nut butter for a flavorful twist on traditional cookies. Packed with wholesome ingredients like nuts and chocolate chips, they're perfect for breakfast or a snack. Ready in just 30 minutes, these cookies are easy to make and even easier to enjoy. Click to explore the full recipe and start baking today!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (ensure to squeeze out excess moisture)

1 cup rolled oats

1/2 cup almond flour (you can substitute with all-purpose flour if preferred)

1/4 cup pure maple syrup

1/4 cup nut butter (choose from peanut, almond, or sunflower butter)

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine sea salt

1/2 cup chopped nuts (opt for walnuts or pecans)

1/2 cup dark chocolate chips or raisins (optional for added sweetness)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.

    In a large mixing bowl, combine the grated zucchini, rolled oats, almond flour, maple syrup, and your choice of nut butter. Mix thoroughly until all ingredients are well incorporated.

      Sprinkle the baking powder, cinnamon, nutmeg, and salt over the mixture. Stir gently until these dry ingredients are just combined with the wet ingredients.

        Carefully fold in the chopped nuts and dark chocolate chips or raisins, ensuring they are evenly distributed throughout the dough for delightful bursts of flavor and texture in each bite.

          Using a cookie scoop or a tablespoon, portion out the cookie dough onto the prepared baking sheet, ensuring to keep about 2 inches of space between each scoop. Gently flatten each mound slightly using the back of your scoop or spoon, as the cookies will not spread much during baking.

            Bake in the preheated oven for 15-18 minutes, or until the edges of the cookies turn lightly golden brown.

              Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then, carefully transfer them to a wire rack to cool completely.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 cookies

                  - Presentation Tips: Serve the cookies warm, perhaps with a light dusting of cinnamon on top for an added touch of flavor. Pair them with a refreshing glass of almond milk or your favorite morning beverage for a perfect breakfast treat!