Zucchini Oatmeal Breakfast Cookies
Ingredients
- when it comes to these breakfast cookies, kaleigh says: “i actually created these zucchini breakfast cookies for me, mostly. i love having nourishing, low sugar snacks around that i can grab and eat with one hand! luckily, my two year old loves them, too and will ask for them for breakfast or a snack. if she eats one for breakfast, i’ll serve it with a little bit of plain greek yogurt and some fruit. so easy! they’re freezer friendly, so you can freeze half of the batch for later.”
- check out the recipe below (which you can also make nut-free if needed)!
- zucchini oatmeal breakfast cookies
- 1 ripe banana, mashed
- 2 tablespoons unsweetened applesauce
- 1 egg
- 1/2 cup whole wheat flour
- 1 tablespoon ground flaxseed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 medium zucchini, grated
- 1 cup rolled oats
- 1/2 cup dark chocolate chips
- 1/2 cup walnuts, chopped
Preparation
Preheat oven to 350 degrees
Line a baking sheet with parchment paper
In a large bowl, whisk the banana, applesauce and egg together until smooth
Add flour, flaxseed, baking soda, cinnamon and salt. Stir to combine
Grate the zucchini onto paper towels or a clean dish towel. Squeeze out the excess water
Add the grated zucchini, oats, chocolate chips and walnuts to banana mixture. Stir to combine
Scoop the batter onto the baking sheet with a cookie scoop and flatten into a cookie shape, leaving about an inch between the cookies
Bake for 11-14 minutes
Remove from oven and cool before removing from baking sheet
Store in an airtight container in the refrigerator