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Zucchini Breakfast Cookies
We love having healthy, gluten-free Zucchini Cookies for breakfast. My kids fight over these delicious, whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.
Ingredients
- 2 1/4 cups rolled oats
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup smooth peanut butter
- 1/4 cup real maple syrup or honey
- 2 large ripe bananas, mashed
- 1 small or 1/2 large zucchini, finely shredded (about 1 cup after squeezing out some liquid)
- 1/4 cup chopped pecans (optional)
- 1/3 cup mini chocolate chips
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Instructions
Make It Now:
- Preheat oven to 325° F. Line a cookie sheet with parchment paper.
- Combine oats, salt, and cinnamon in a large bowl.
- Combine peanut butter, maple syrup/honey, mashed bananas, and zucchini in another bowl.
- Stir the wet ingredients into the dry ingredients. Stir in pecans and chocolate chips just until combined.
- Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto the cookie sheet. Press them down a little to flatten them, since they won’t during baking.
- Bake for 15 minutes. Cool on a wire rack.
Freeze For Later: Make sure the cookies are completely cooled. Then, freeze in airtight container or freezer bag, squeezing out as much air as possible.
Prepare From Frozen: Thaw in the fridge, on the counter, or using the defrost setting on the microwave.
Notes/Tips
- If bananas aren’t ripe and sweet, add a bit more maple syrup/honey in.
- I tested these with half almond butter/half peanut butter but found the almond butter taste to be overpowering. I’d recommend sticking with peanut butter.
- You can use quick oats if you don’t have rolled oats, however, the cookies may be a little denser.
- Dairy-Free Version: Use dairy-free chocolate chips like Enjoy Life brand.
- Gluten-Free Version: While these cookies are naturally GF, you’ll need to purchase certified gluten-free oats if you have an allergy. (Oats are usually processed in a factory where there is gluten.)
