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Zucchini Bread Breakfast Cookies

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Zucchini Bread Breakfast Cookies are a delightful way to energize your mornings or satisfy your snack cravings. These gluten-free, refined sugar-free, oil-free, and dairy-free (with a vegan option!) cookies combine the rich flavors of traditional zucchini bread with the convenience of a grab-and-go treat. Easy to prepare and packed with wholesome ingredients like oats and flax seeds, they offer a nutritious start to your day. With just 10 minutes of prep time and customizable options for add-ins, these cookies are perfect for busy families looking for healthy snacks that everyone will love.

Ingredients

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  • 1/3 cup oat flour
  • 1/2 cup oats
  • 1/4 cup ground flax seed
  • 1/2 cup walnuts (finely chopped)
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup almond butter (or cashew butter)
  • 3 tbsp honey (or maple syrup for vegan)
  • 1/2 tsp vanilla
  • 1 egg (flax egg for vegan)
  • 1/3 cup chocolate chips
  • 3/4 cup shredded zucchini

Instructions

  1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix together oat flour, oats, flax seed, walnuts, cinnamon, nutmeg, baking soda, and salt.
  3. In another bowl, whisk together nut butter, honey (or maple syrup), vanilla extract, and egg (or flax egg).
  4. Combine wet and dry mixtures until just combined. Fold in shredded zucchini and chocolate chips.
  5. Scoop cookie dough onto the prepared baking sheet with even spacing and flatten slightly.
  6. Bake for 10-12 minutes until set. Let cool on the pan for about 15 minutes before transferring to a wire rack.

Nutrition

Find it online: https://weeknightdish.com/zucchini-bread-breakfast-cookies-gluten-free-refined-sugar-free-oil-free-dairy-free-option-vegan-option/