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To make these tasty Zucchini Bread Breakfast Cookies, you will need: - 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out) - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/2 cup brown sugar (packed) - 1/4 cup honey or maple syrup - 1/4 cup unsweetened applesauce - 1/4 cup vegetable oil or melted coconut oil - 1 egg (or flax egg for a vegan option) - 1/2 cup chopped nuts (walnuts or pecans) - 1/2 cup chocolate chips (optional) - Pinch of salt You can swap some ingredients if you need to. Here are a few ideas: - Flour: Use almond flour or gluten-free flour for a gluten-free option. - Sweeteners: Swap brown sugar for coconut sugar or use agave syrup. - Oil: Use applesauce instead of oil for a lighter cookie. - Nuts: Pecans can replace walnuts, or you can skip nuts entirely. - Egg: To make it vegan, a flax egg works great. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. Each cookie has about: - Calories: 150 - Protein: 2g - Fat: 6g - Carbohydrates: 23g - Fiber: 2g - Sugar: 5g This nutritional breakdown may vary based on the specific brands or substitutions you use. For a heartier breakfast, consider pairing these cookies with yogurt or fruit. You can find the Full Recipe to get started right away! First, gather all your ingredients. You need grated zucchini, oats, and whole wheat flour. Also, get baking soda, baking powder, cinnamon, nutmeg, brown sugar, honey or maple syrup, applesauce, oil, and an egg. Don’t forget nuts and chocolate chips if you like them! 1. Preheat your oven to 350°F (175°C). 2. Line a baking sheet with parchment paper. This makes cleanup easy. 3. In a big bowl, mix the grated zucchini, oats, flour, baking soda, and other dry items. Make sure to stir well to evenly combine. Now, let’s make the dough! In another bowl, whisk the wet ingredients together. Mix the brown sugar, honey, applesauce, oil, and egg until the mix is smooth. Next, pour the wet mix into the dry bowl. Stir just until they blend. Be careful not to overmix, or the cookies may be tough. Then, fold in the nuts and chocolate chips gently. Using a cookie scoop or spoon, drop spoonfuls of dough onto your baking sheet. Leave about 2 inches between each scoop. Flatten the dough slightly with the back of your spoon. This helps them bake evenly since they won’t spread much. Bake for 12-15 minutes. Keep an eye on them until the edges turn golden brown. To check if your cookies are ready, look for golden edges. You can also gently press the center. If it springs back, they are done. Let them cool on the baking sheet for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your warm Zucchini Bread Breakfast Cookies! For the full recipe, refer to the earlier section. To get the best texture in your cookies, moisture control is key. Grate your zucchini finely and squeeze out extra water. This step keeps your cookies from being too wet. You want a slight chew, not a mushy bite. Use rolled oats for a hearty feel. They add a nice chewiness, which works well with the soft zucchini. If you want a crunch, add nuts or seeds. They create a lovely contrast in texture. Zucchini bread breakfast cookies are so flexible! You can change the flavor easily. Add spices like ginger or cardamom for a warm taste. If you love sweetness, mix in dried fruits like raisins or cranberries. For a nutty flavor, try almond extract instead of vanilla. You can also swap out half the sugar for mashed banana for a unique twist. Each change makes the cookies different yet delicious! One common mistake is overmixing the dough. This can make your cookies tough. Mix just until combined; lumps are okay! Another mistake is not using fresh spices. Old spices lose their punch, so always check freshness. Also, don’t skip the cooling step. Letting them cool on a rack helps keep them from becoming soggy. Finally, remember to space your cookies well on the baking sheet. They need room to spread slightly! For the full recipe, click here. {{image_2}} You can easily make these cookies vegan. Instead of using an egg, swap it for a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. This simple change keeps the texture and taste great! If you need a gluten-free option, you can use gluten-free flour. Substitute the whole wheat flour with a gluten-free blend. Make sure your oats are certified gluten-free, as some oats may contain gluten. This small change helps everyone enjoy these tasty cookies! Get creative with flavor! You can add different spices like ginger or cloves for a warm twist. Dried fruits like raisins or cranberries also work well. If you like nuts, try almonds or pistachios instead of walnuts. Want a chocolate boost? Use dark chocolate chips or cocoa powder. These fun swaps keep the recipe fresh and exciting! For a complete guide on how to make these cookies, check out the Full Recipe. Store your Zucchini Bread Breakfast Cookies in an airtight container. This keeps them fresh and moist. Place a piece of parchment paper between layers if you stack them. This helps to prevent sticking. Keep the container in a cool, dry place. They stay good for about 5 days at room temperature. Freezing these cookies is a great option for longer storage. Allow the cookies to cool completely before freezing. Place them in a single layer on a baking sheet. Freeze for about 1 hour until firm. Once frozen, transfer the cookies to a freezer-safe bag or container. Don't forget to label with the date! They can last up to 3 months in the freezer. To enjoy your frozen cookies, let them thaw at room temperature. This takes about 30 minutes. For a warm treat, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat for about 5-10 minutes until warm. You can also use the microwave. Heat a cookie for about 15-20 seconds. Enjoy them fresh out of the oven or microwave! For the full recipe, check out the complete baking instructions. You can make these cookies healthier in a few simple ways. First, swap out the brown sugar for coconut sugar or use less sugar overall. You can also add more grated zucchini. This boosts nutrition and keeps them moist. Use whole grain flour instead of white flour for better fiber. Consider adding seeds like chia or flax for extra nutrients. You can replace the vegetable oil with unsweetened applesauce. This cut down on fat while keeping the cookies soft. Finally, use dark chocolate chips for added antioxidants. Yes, you can use yellow squash in place of zucchini. Both have similar textures and moisture levels. The flavor might be a bit different, but it will still taste great. Grate the yellow squash just like you would the zucchini. Make sure to squeeze out any extra moisture for the best results. These cookies are best served warm or at room temperature. I like to place them on a rustic wooden platter for a nice look. You can also sprinkle a little cinnamon on top for extra flavor. They pair well with coffee or tea. For a fun twist, serve them alongside yogurt or fresh fruit. For the full recipe, check out the details above. Enjoy! In this blog post, we explored the key ingredients for zucchini bread breakfast cookies and their substitutes. I shared easy, step-by-step instructions for making them, along with tips to perfect texture and flavor. We also discussed different variations, from vegan options to gluten-free recipes. Finally, I provided storage advice to keep your cookies fresh. These cookies are tasty and fun to make. With practice, you can create your own version! Enjoy baking!

Zucchini Bread Breakfast Cookies

Start your day off right with these delicious Zucchini Bread Breakfast Cookies! Packed with wholesome ingredients like grated zucchini, rolled oats, and whole wheat flour, these cookies are a perfect blend of healthy and tasty. Easy to make and ideal for breakfast or a snack, they can be ready in just 30 minutes. Click through to explore this simple recipe and enjoy a nutritious treat that everyone will love!
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Ingredients
  

1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)

1 cup rolled oats

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 cup brown sugar (packed)

1/4 cup honey or maple syrup

1/4 cup unsweetened applesauce

1/4 cup vegetable oil or melted coconut oil

1 egg (or flax egg for a vegan option)

1/2 cup chopped nuts (walnuts or pecans)

1/2 cup chocolate chips (optional)

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, combine grated zucchini, oats, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt. Mix well.

      In a separate bowl, whisk together the brown sugar, honey (or maple syrup), applesauce, vegetable oil, and egg until smooth.

        Slowly pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix.

          Gently fold in the chopped nuts and chocolate chips, if using.

            Using a cookie scoop or spoon, drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

              Flatten them slightly with the back of your spoon as they won’t spread much while baking.

                Bake in the preheated oven for 12-15 minutes, or until the edges start to turn golden brown.

                  Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 12-15 cookies

                      - Presentation Tips: Serve on a rustic wooden platter and garnish with a sprinkle of cinnamon for an inviting look. These cookies can be enjoyed warm or at room temperature, making them perfect for breakfast or as a snack!