If you are on the hunt for a wholesome yet irresistibly tasty morning treat, this Zucchini Bread Breakfast Cookies Recipe is about to become your new best friend. Imagine soft, slightly chewy cookies bursting with cozy cinnamon, nutty walnuts, and the subtle sweetness of honey, all while sneaking in shredded zucchini for a sneakily nutritious twist. These cookies not only satisfy your breakfast cravings but also make it easy to enjoy a balanced start to your day without compromising on flavor. Whether you’re rushing out the door or enjoying a leisurely morning, these breakfast cookies are an absolute game-changer.
Ingredients You’ll Need
Gathering the right ingredients is simpler than you might think. Each one is carefully chosen to build the perfect texture, flavor, and nutritional profile for these cookies. From oats that lend chewiness and fiber, to cinnamon that adds warmth, every element plays an essential role.
- 1 ½ cups quick oats: Provides the chewy, hearty base texture essential for breakfast cookies.
- ¾ cup old fashioned oats: Adds a nice contrast in texture and rustic appeal.
- 1 cup oat flour OR whole wheat flour OR ground grain of your choice: Binds the cookie dough while keeping the flavor delightfully whole-grain.
- ¼ cup ground golden flax OR chia seeds: Boosts fiber, omega-3s, and nutritional punch.
- ¼ cup chopped walnuts: Offers crunch and a rich, nutty depth.
- 2 teaspoons ground cinnamon: Brings fragrant warmth and a classic zucchini bread taste.
- 1 teaspoon baking powder: Helps the cookies rise just enough for a tender crumb.
- ¼ teaspoon fine sea salt: Balances sweetness and enhances the overall flavor.
- ½ cup unsweetened applesauce: A natural sweetener and moistener without extra fat.
- ⅓ cup honey: Adds mild sweetness and a lovely sticky texture.
- 4 tablespoons oil OR melted butter OR melted coconut oil: Keeps the cookies soft and rich.
- 2 large eggs: Binds ingredients together and contributes to structure.
- 1 teaspoon vanilla extract: Provides a comforting, sweet aroma that ties all flavors together.
- 1 cup shredded zucchini (excess moisture squeezed out): Sneaks in veggies without sogginess, keeping cookies moist and tender.
How to Make Zucchini Bread Breakfast Cookies Recipe
Step 1: Prepare Your Oven and Cookie Sheets
Start by preheating your oven to 360 degrees Fahrenheit and lining two cookie sheets with parchment paper or a nonstick liner. This ensures your cookies bake evenly and are easy to remove once baked.
Step 2: Combine Dry Ingredients
In a large bowl, thoroughly mix all the dry ingredients: quick oats, old fashioned oats, oat or wheat flour, ground flax or chia seeds, walnuts, cinnamon, baking powder, and sea salt. Blending them well at this stage creates a balanced base rich in texture and flavor.
Step 3: Mix Wet Ingredients
Add the wet ingredients to the dry mixture on top: unsweetened applesauce, honey, your choice of oil or melted butter, eggs, vanilla extract, and the shredded zucchini which you have squeezed dry to avoid sogginess. Stir everything together until a dough forms that holds its shape without being sticky.
Step 4: Shape the Cookies
Scoop out the dough using a 2-tablespoon measure for uniform cookies. Place the mounds spaced about 2 inches apart on the prepared baking sheets. Gently flatten and shape each into a round about ½ to ⅔ inches thick and 2 to 2½ inches in diameter. Remember, they won’t spread much while baking.
Step 5: Bake to Golden Perfection
Bake one batch at a time for 12 to 14 minutes or until the edges turn a lovely light golden color. Let them cool on the cookie sheets for about 5 minutes before transferring to a wire rack to cool completely. This careful cooling step keeps the texture just right.
How to Serve Zucchini Bread Breakfast Cookies Recipe
Garnishes
Adding a sprinkle of chopped walnuts or a light drizzle of honey can elevate these cookies into a delightful morning treat. A dusting of cinnamon sugar also complements their warm spice notes beautifully.
Side Dishes
These cookies pair wonderfully with a cup of your favorite coffee, tea, or even a glass of milk. To round out your breakfast, consider fresh fruit such as berries or a serving of yogurt for added creaminess and protein.
Creative Ways to Present
For a fun twist, sandwich two cookies with nut butter or cream cheese in the middle for an indulgent breakfast bite. Alternatively, crumble them over smoothie bowls or oatmeal for added crunch and flavor.
Make Ahead and Storage
Storing Leftovers
Store your leftover zucchini bread breakfast cookies in an airtight container at room temperature for up to 3 days. This keeps them fresh and soft, ready for you to grab on busy mornings without any fuss.
Freezing
If you want to prep in advance, these cookies freeze beautifully. Arrange them in a single layer on a baking sheet to flash freeze first, then transfer to a freezer-safe container or bag. They’ll keep well for up to 3 months.
Reheating
To enjoy freshly warm cookies, simply microwave a cookie for 15 to 20 seconds or reheat in a 300°F oven for 5 minutes. This quick reheating revives their soft texture and brings out the cinnamon aroma anew.
FAQs
Can I use regular flour instead of oat or whole wheat flour?
Yes, you can substitute with all-purpose flour if needed; however, the texture and fiber content will be slightly different. Using oat or whole wheat flour adds that wonderful whole-grain flavor and heartier texture that complements the zucchini nicely.
Do I have to squeeze out the zucchini moisture?
Absolutely! Removing excess moisture from the shredded zucchini is key to preventing soggy cookies. Just a simple squeeze with a clean kitchen towel or paper towels will do the trick.
Are these cookies gluten free?
They can be, provided you use certified gluten-free oats and substitute oat flour for whole wheat flour. Double-check all ingredients to ensure they meet gluten-free standards if this is a dietary requirement for you.
Can I make these cookies sweeter?
Definitely! The recipe is lightly sweetened to keep flavors balanced, but you can easily add 4 to 6 tablespoons of granulated or light brown sugar to satisfy a sweeter tooth without compromising the texture.
What other mix-ins can I add?
Feel free to experiment with dried fruits like raisins or cranberries, spices like nutmeg, or seeds such as pumpkin or sunflower. Just adjust quantities to keep the dough balanced and delicious.
Final Thoughts
I hope you feel as excited as I am to try this Zucchini Bread Breakfast Cookies Recipe at home. It’s the perfect way to start your morning with a nourishing treat that tastes just like your favorite baked goodness, but with the convenience of a cookie. Trust me, once these warm and flavorful cookies become part of your breakfast routine, you’ll never look back. So grab your ingredients and get baking—you’re about to fall in love!
Print
Zucchini Bread Breakfast Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 29 minutes
- Yield: Approximately 18 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Zucchini Bread Breakfast Cookies are a wholesome and delicious treat perfect for a quick breakfast or healthy snack. Made with oats, shredded zucchini, and warm spices, they’re lightly sweetened with honey and applesauce for a natural touch. Soft, moist, and packed with fiber and nutrients, these cookies are easy to prepare and bake, offering a nutritious way to start your day or fuel your afternoon.
Ingredients
Dry Ingredients
- 1 ½ cups quick oats
- ¾ cup old fashioned oats
- 1 cup oat flour OR whole wheat flour OR ground grain of your choice
- ¼ cup ground golden flax OR chia seeds
- ¼ cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
Wet Ingredients
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 4 tablespoons oil OR melted butter OR melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out (measured after squeezing)
Instructions
- Preheat Oven: Preheat your oven to 360°F (182°C) and line two cookie sheets with parchment paper or a silicone baking mat to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, add the quick oats, old fashioned oats, oat or whole wheat flour, ground flax or chia seeds, chopped walnuts, ground cinnamon, baking powder, and fine sea salt. Stir well until all dry ingredients are evenly distributed.
- Add Wet Ingredients: Pour the unsweetened applesauce, honey, oil or melted butter, eggs, vanilla extract, and shredded zucchini (with excess liquid squeezed out) into the bowl on top of the dry ingredients. Mix gently but thoroughly until a cookie dough forms. Avoid overmixing to keep cookies tender.
- Shape Cookies: Using a spoon or small cookie scoop, portion out the dough into 2-tablespoon sized mounds. Place them on the prepared cookie sheets spaced about 2 inches apart. Slightly flatten each mound and shape into rounds approximately ½ to ⅔ inch thick and 2 to 2½ inches in diameter. The dough will not spread much during baking, so shape accordingly.
- Bake: Bake one tray at a time in the preheated oven for 12-14 minutes or until the cookies are lightly golden around the edges. Remove from the oven and let them cool on the cookie sheets for 5 minutes to firm up.
- Cool Completely: Transfer the cookies to a wire cooling rack to cool fully. This prevents sogginess by allowing steam to escape evenly.
- Store: Once cooled, store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze.
Notes
- It is essential to squeeze out excess moisture from the zucchini to prevent soggy cookies.
- If you only have old fashioned oats, pulse some in a food processor a few times to mimic quick oats for the recipe.
- If you only have quick oats, you may need to add an extra ¼ to ⅓ cup to avoid a wet dough.
- Oat flour can be homemade by blending oats finely or purchased pre-made. Whole wheat flour can be used alternatively but avoid if gluten-free is required.
- For a sweeter treat, add 4-6 tablespoons of granulated or light brown sugar to the dry ingredients.
- To keep recipe gluten-free, ensure all ingredients, especially oats, are certified gluten-free and avoid whole wheat flour.
