Zucchini Breakfast Cookies
 
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Cook time
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These zucchini breakfast cookies have the exact flavors of zucchini bread…in a fun, portable, COOKIE form!! These cookies are definitely 100% appropriate for breakfast. They are filled with whole grain-oats, heart-healthy nut butter and nuts, plant-based protein, and VEGETABLES. These zucchini breakfast cookies make a great meal-prep option to make over the weekend to have on hand for easy, grab-and-go healthy breakfasts and snacks during the week. I can’t wait for you to try them! 😊
Author:
Recipe type: Breakfast, Snack
Cuisine: Whole Grain, Vegan, High Protein, Meal Prep
Serves: 10
Ingredients
  • 1 cup quick oats
  • 1 serving (about ½ cup; about 40-46 grams) vanilla plant-based protein powder (I used Orgain; another option I’ve used is Vega sport)
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup almond (or cashew) butter
  • ½ cup shredded zucchini, water drained/squeezed out
  • 2 tablespoons ground flax + 3 tablespoons water, mixed together to form a gel
  • 1 teaspoon pure vanilla extract
  • ½-3/4 cup chopped walnuts or pecans, toasted first on stove-top if desired
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. In a small bowl, stir together ground flax with 3 tablespoons water.
  3. In large mixing bowl, combine dry ingredients (oats, vanilla protein powder, salt, cinnamon, nutmeg) until combined.
  4. In a separate bowl, stir together wet ingredients (almond butter, shredded zucchini, ground flax and water mixture, and vanilla extract).
  5. Pour wet ingredients over dry ingredients and stir to combine. Fold in nuts.
  6. Using a cookie scoop or a spoon, scoop into cookies on prepared baking sheet. Note that these cookies don't spread much while baking, so you might want to gently press down into a cookie shape so you don't end up with cookie balls. 🙂
  7. Bake at 350 degrees for 12-13 minutes for small cookies (about 16-18 total) or bake for closer to 15-16 minutes if making large cookies (about 8-10 cookies total). Make sure you check the cookies near the end of baking to ensure they are baked perfectly as all ovens will vary, and baking time really depends on how big you make these cookies.
  8. Store in fridge for optimal freshness. Freezer-friendly.
Recipe by Audra's Appetite at https://audrasappetite.com/zucchini-breakfast-cookies/