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Zucchini Bread Breakfast Cookies

Zucchini Bread Breakfast Cookies (gluten-free, refined sugar-free, oil-free, dairy-free option, vegan option)
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Zucchini Bread Breakfast Cookies bring the delightful essence of homemade zucchini bread into a convenient, wholesome cookie form. Perfect for busy mornings or a mid-day snack, these cookies are gluten-free, refined sugar-free, and can easily be made vegan. Each bite is packed with the comforting flavors of cinnamon and nutmeg, complemented by rich chocolate chips and the moistness of grated zucchini. They cater to various dietary preferences without compromising on taste, making them an ideal choice for health-conscious individuals looking for nutritious treats. Bake a batch today and fill your home with warmth and delicious aromas!

Ingredients

Scale
  • 1/3 cup oat flour (certified gluten-free)
  • 1/2 cup oats (certified gluten-free)
  • 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 extract
  • 1 egg (or flax egg for vegan)
  • 1/3 cup chocolate chips (dairy-free if needed)
  • 3/4 cup shredded zucchini (squeezed to remove excess water)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine oat flour, oats, ground flax seed, chopped walnuts, cinnamon, nutmeg, baking soda, and salt. Mix well.
  3. In another bowl, whisk together almond butter (or cashew butter), honey (or maple syrup), vanilla extract, and the egg (or flax egg).
  4. Pour the wet mixture into the dry ingredients and fold until just combined. Gently stir in shredded zucchini and chocolate chips.
  5. Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
  6. Flatten the tops slightly before baking for even cooking.
  7. Bake for 10-12 minutes until the edges are golden and slightly puffed.
  8. Allow cookies to cool on the pan for about 15 minutes before transferring to a wire rack.

Nutrition

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