Zucchini Oatmeal Breakfast Cookie
Servings: 10 cookies
Calories: 250kcal
Looking for a quick and tasty morning snack? This zucchini oatmeal breakfast cookie recipe is great for busy breakfasts on-the-go!
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Ingredients
- 1 cup rolled oats rolled oats, old fashioned oats or large flake oats
- 1 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/2 cup maple syrup
- 1/3 cup avocado oil or melted coconut oil
- 1 tsp vanilla extract
- 1 cup packed shredded zucchini (important! squeeze excess water out of zucchini first and then measure)
Instructions
- Preheat oven to 375F. Line a large baking sheet with parchment paper.
- Mix together maple syrup, avocado oil, vanilla extract and shredded zucchini in a bowl and set aside. Mix together dry ingredients in a large bowl. Add wet ingredients to dry and stir to combine. You’ll get a thick dough.
- Scoop out 1/4 cup per cookie, forming into a bit of a ball and then flatten to about a 3/4 inch on the cookie sheet. Makes 10 cookies.
- Bake 14-17 minutes until just golden brown on top. Cool on the pan for 5 minutes and then remove to a cooling rack.
- Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 179mg | Potassium: 179mg | Fiber: 2g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
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