Zucchini Bread Breakfast Cookies
Delicious and nutritious zucchini bread breakfast cookies packed with oats, flaxseed, and nuts, perfect for a healthy breakfast or snack.
Ingredients
Dry Ingredients
- 1/3 cup Oat flour Gluten-free
- 1/2 cup Oats Gluten-free, rolled or quick oats
- 1/4 cup Ground flax seed For binding and nutrition
- 1/2 cup Walnuts Finely chopped
- 2 tsp Cinnamon Ground
- 1/2 tsp Nutmeg Ground
- 1/2 tsp Baking soda For leavening
- 1/4 tsp Salt To enhance flavors
Wet Ingredients
- 1/3 cup Almond butter Or cashew butter
- 3 tbsp Honey Or maple syrup for vegan option
- 1/2 tsp Vanilla extract For flavor
- 1 Egg Or flax egg for vegan option
Mix-ins
- 1/3 cup Chocolate chips Optional
- 3/4 cup Shredded zucchini Freshly grated
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking pan with parchment paper.
- In a large bowl, mix oat flour, oats, ground flax seed, walnuts, cinnamon, nutmeg, baking soda, and salt.
- In another bowl, whisk together almond butter, honey (or maple syrup), vanilla extract, and egg (or flax egg) until smooth.
- Pour the wet mixture into the dry ingredients and stir until combined.
- Gently fold in shredded zucchini and chocolate chips, if using.
- Scoop spoonfuls onto the prepared baking pan; flatten them slightly with the back of a spoon.
Baking
- Bake for 10–12 minutes until golden brown around the edges.
- Allow to cool before serving.
Notes
Use finely grated zucchini to ensure even moisture throughout the cookies. For a better texture, toast the walnuts before adding them to the mix to enhance their flavor. Adjust spices according to your preference; try adding clove or ginger for a warm kick. Ensure the baking soda is fresh to achieve the right rise for your cookies.