Zucchini Bread Breakfast Cookies for Easy Mornings
Bake tender zucchini bread breakfast cookies with oats, applesauce, honey, cinnamon, walnuts, and shredded zucchini for an easy portable snack.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 1/2 cups quick oats
- 3/4 cup old fashioned oats
- 1 cup oat flour or whole wheat flour
- 1/4 cup ground golden flax or chia seeds
- 1/4 cup walnuts chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 4 tablespoons oil or melted butter or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded and excess moisture squeezed out
Instructions
Instructions
- Preheat the oven to 360°F and line two cookie sheets.
- Mix all dry ingredients in a large bowl. Add the wet ingredients and stir until a cookie dough forms.
- Scoop about 2 tablespoons of dough per cookie onto the lined sheets, spacing them 2 inches apart. Slightly flatten each into a round.
- Bake one batch at a time for 12 to 14 minutes, until lightly golden. Cool on the sheets for 5 minutes, then transfer to a rack.