Zucchini Oat Breakfast Cookies
Try this Zucchini Oat Breakfast Cookies recipe.
Try this Zucchini Oat Breakfast Cookies recipe.
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 2 tablespoons chia seeds
- 2 cups rolled oats
- 2 tablespoons coconut flour
- 1 cup shredded zucchini
- 3/4 cup almond flour
- 2 tablespoons flax seed
- 1/4 cup applesauce (i used chunky homemade)
- 2 tablespoons coconut sugar (optional)
- 1/3 cup raisins or other dried fruit
- 1/3 cup nuts
- Carbohydrate 8.80429747742926 g
- Cholesterol 34.9775 mg
- Fat 15.6403693874898 g
- Fiber 2.8825416414678 g
- Protein 3.31264190012542 g
- Saturated Fat 8.00084341574784 g
- Serving Size 1 1 cookie (40g)
- Sodium 71.9821785588251 mg
- Sugar 5.92175583596146 g
- Trans Fat 1.09785922556537 g
- Calories 183 calories
Step-by-step
- Preheat oven to 350 degrees F.
- Mix all dry ingredients together in a medium bowl and set aside.
- Mix the wet ingredients (applesauce, zucchini, egg, vanilla, sugar) in a small bowl or large measuring cup.
- Pour the wet ingredients into the dry, then mix well to combine.
- Stir in the oats, raisins and nuts.
- Drop by large spoonfuls (I used a cookie scoop, about 2 Tablespoons) onto a cookie sheet or parchment lined pan. I had to make two pans!
- Bake 10-12 minutes.
- Cool for a few minutes on the pan, then gently transfer to a cooling rack to finish cooling.
Zucchini Oat Breakfast Cookies: A Busy Mom's Secret Weapon
Mornings are hectic. Between getting the kids ready for school, packing lunches, and making sure everyone is out the door on time, finding time to prepare a healthy and delicious breakfast can feel impossible. But what if I told you there's a simple solution that requires minimal prep time and yields a breakfast that's both nutritious and satisfying? Enter: Zucchini Oat Breakfast Cookies.
These aren't your average cookies. Forget the sugary, processed snacks. These cookies are packed with wholesome ingredients like zucchini (yes, really!), rolled oats, nuts, and seeds, providing a sustained energy boost to power through your busy day. I discovered this recipe a few months ago when I was desperately searching for a quick breakfast option that wouldn't leave me reaching for a sugary treat mid-morning. The zucchini adds moisture and sweetness, without the need for excessive added sugar. This makes it a perfect option for those watching their sugar intake. The oats provide fiber, keeping you feeling full and satisfied, which is crucial when you're juggling a million tasks.
Why I Love This Recipe:
- Convenience: The recipe is incredibly easy to follow, even on my busiest mornings. I often make a double batch on the weekend and store them in an airtight container for grab-and-go breakfasts throughout the week.
- Healthy Ingredients: I feel good about feeding these cookies to my kids, knowing they are getting a dose of healthy fats, fiber, and nutrients.
- Adaptability: The recipe is wonderfully versatile. Feel free to experiment with different nuts, seeds, dried fruits, or even spices to customize it to your taste. I've tried adding chocolate chips, cranberries, and even a sprinkle of cinnamon for a warm autumnal twist.
- Make-Ahead: The best part? You can prepare these cookies ahead of time! They store well in an airtight container at room temperature for a few days, or you can freeze them for longer storage.
Beyond Breakfast:
These cookies aren't just for breakfast! They make a great afternoon snack, a pre- or post-workout treat, or even a healthier dessert option. Their versatility is a huge plus in our house, especially with picky eaters! I often pack them in my kids’ lunchboxes as a wholesome and delicious alternative to processed snacks. They even travel well, so I often grab a few when I’m heading out for a busy day.
Tips and Tricks for Success:
- Grate your zucchini: Ensure you grate the zucchini finely to avoid large chunks in the cookies.
- Don't overbake: Overbaking can result in dry cookies. Start checking for doneness at 10 minutes.
- Cool completely: Allow the cookies to cool completely on a wire rack to prevent them from becoming soggy.
- Get creative with mix-ins: Don’t be afraid to experiment with different add-ins to create your own unique flavor combinations. The possibilities are endless!
In a world where convenience often trumps health, these Zucchini Oat Breakfast Cookies offer the perfect balance. They're quick to make, delicious to eat, and packed with nutrients that will keep you going throughout the day. So, the next time you’re short on time but still want a wholesome and satisfying breakfast (or snack!), reach for these amazing cookies. You won't regret it!
