Dreamy Zucchini Breakfast Cookies
These soft, moist, and nutritious zucchini breakfast cookies are a dreamy way to start your day! Loaded with oats, grated zucchini, and a hint of cinnamon, they’re naturally sweet, fiber-rich, and completely vegan—perfect for busy mornings or a healthy snack on the go.
Ingredients
- 1 cup rolled oats
- ¾ cup whole wheat flour or oat flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup grated zucchini squeeze out excess moisture
- ¼ cup maple syrup or agave
- ¼ cup nut butter almond or peanut
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- ¼ cup raisins or vegan chocolate chips optional
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine oats, flour, baking soda, cinnamon, and salt.
- In a separate bowl, mix zucchini, maple syrup, nut butter, applesauce, and vanilla.
- Add the wet mixture into the dry ingredients and stir until just combined.
- Fold in raisins or chocolate chips, if using.
- Scoop dough onto the baking sheet and flatten slightly with your fingers.
- Bake for 12–14 minutes or until golden and firm.
- Cool completely before storing in an airtight container.
Notes
Squeeze zucchini well to avoid soggy cookies. For extra texture, add chopped walnuts or pumpkin seeds. These cookies freeze well—perfect for meal prep!