Cookies for breakfast? 100% yes when they’re made with nutritious, filling ingredients! Bake up a batch of these healthy zucchini bread breakfast cookies for a satisfying breakfast option all week.
Cookies for breakfast – it’s a thing
What’s better than cookies for dessert? Cookies for BREAKFAST! These zucchini bread breakfast cookies are such a treat in the morning. They’re delicious and satisfying, yet contain no added sugar! They’re lightly sweetened with mashed banana, applesauce, and of course, chocolate chips.
As a registered dietitian, I am all about starting the day with a nutritious and filling breakfast that contains fiber, protein, and healthy fat. These breakfast cookies check all my boxes, with the added bonus of vegetable consumption!
What’s in these breakfast cookies?
Here are the ingredients you need to make zucchini bread breakfast cookies. It’s basically a baked oatmeal recipe, but in cookie form.
Old fashioned rolled oats
How to make zucchini bread breakfast cookies
Mix together the wet ingredients: mashed banana, flax egg, applesauce, and vanilla extract.
Add the dry ingredients: Oats and oat flour, cinnamon, salt, and baking soda.
Squeeze out excess water, and stir in shredded zucchini.
Fold in walnuts and chocolate chips, then bake and enjoy!
Tips for making this recipe perfectly
Use a very ripe banana. The riper it is, the sweeter the banana will be. Your banana should have several brown spots on the peel.
Squeeze out excess water from shredded zucchini. If you don’t, there will be too much liquid in the recipe, and the cookies will not hold their shape. Wrap the shredded zucchini in a clean dish towel, then squeeze out as much water as you can before adding it to the cookie batter.
Let cookies cool for a few minutes before moving them. These cookies hold their shape better if you let them cool for a few minutes before removing them from the baking tray.