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Zucchini Oatmeal Breakfast Cookies

Zucchini Oatmeal Breakfast Cookies

Chelsea Colbath
A soft, tender cookie that's full of good-for-you ingredients like whole wheat flour, oats, and zucchini! These are great as part of breakfast, or for an anytime snack.
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Ingredients
  

  • 1 cup white whole wheat flour can sub regular whole wheat
  • 1 cup rolled oats
  • 1/2 cup walnuts chopped
  • 1 cup shredded zucchini from 1 small or about 1/2 a medium zucchini
  • 1/2 cup room temperature coconut oil
  • 1/2 cup maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup chopped dark chocolate optional, but wonderful

Instructions
 

  • 1. Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside.
  • 2. Add all ingredients to a large mixing bowl, and stir well to fully combine. Batter will be thick and sticky.
  • 3. Scoop cookies onto prepared pan with a small ice cream scoop, or a large spoon, to make 16 small cookies. Flatten gently with your fingers, as these cookies won't spread at all in the oven.
  • 4. Bake for 8-10 minutes, or until golden brown and just starting to firm up. Don't over bake, or these cookies will be very dry. Let cool, then transfer to a sealed container for storage. Cookies keep at room temperature for 3-5 days, and in the freezer for several months. Pro tip: a frozen cookie tucked into a lunchbox in the morning will be completely defrosted before lunch.