Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Zucchini Chocolate Chip Breakfast Cookies
Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.
Yield: 18 cookies 1x
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Units:
Scale:
Ingredients
- 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup nut butter (I used half peanut and half almond butter)
- 1/4 cup real maple syrup or honey
- 2 large bananas, mashed
- 1 small or 1/2 large zucchini, finely shredded (about 1 cup after squeezing out some liquid)
- 1/4 cup pecans, chopped
- 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 325 degrees F.
- Combine oats, salt, and cinnamon in a large bowl.
- Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
- Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
- Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined 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.
Notes/Tips
Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.