Zucchini Breakfast Cookies
These zucchini breakfast cookies are a balanced, high-fiber treat made with oats, eggs, walnuts, and zucchini for sustained energy and natural sweetness. If you can’t choose between a sweet or savory treat, then give these a try.
Ingredients
- 1 cup grated zucchini, squeezed
- ⅓ cup almond butter
- 2 eggs
- 4 oz applesauce
- 2 Tbsp honey
- 1 tsp vanilla extract
- 1.25 cups blended oats
- ½ cup flaxseeds
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup chopped walnuts
- ½ cup chopped strawberries
Toppings
- Blueberries
- Strawberry puree
- Chopped walnuts
- Shredded zucchini
Instructions Start Cooking
- Preheat the oven to 350°F.
- Grate the zucchini, then wring out excess water using your hands or a clean cloth.1 cup grated zucchini
- In a large mixing bowl, combine all the wet ingredients and mix well.⅓ cup almond butter, 2 eggs, 4 oz applesauce, 2 Tbsp honey, 1 tsp vanilla extract
- In a separate medium bowl, combine the dry ingredients.1.25 cups blended oats, ½ cup flaxseeds, 1 tsp baking powder, ½ tsp cinnamon, ¼ tsp salt, ¼ cup chopped walnuts, ½ cup chopped strawberries
- Add the dry ingredients into the wet ingredients and mix until fully combined.
- Line a baking sheet with parchment paper. Scoop and shape the dough into cookies, then add your desired toppings.Blueberries, Strawberry puree, Chopped walnuts, Shredded zucchini
- Bake for 20 minutes, then increase the temperature to 375°F and bake for an additional 3 minutes.
- Remove from the oven and allow the cookies to cool completely. They will firm up as they cool.
Notes
You can freeze these and eat them over time!
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