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Zucchini Oat Breakfast Cookies

These hearty cookies make a great snack or breakfast on the go. Switch it up with different dried fruits, nuts and/or chocolate!
Course Breakfast
Cuisine American
Keyword Cookies, Oats, Zucchini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Andrea | French Pressed Kitchen

Ingredients

Dry Ingredients:

  • ¾ cup almond flour
  • 2 Tablespoons coconut flour
  • 2 Tablespoons flax seed
  • 2 Tablespoons chia seeds
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground nutmeg

Wet Ingredients:

  • ¼ cup applesauce I used chunky homemade
  • 1 cup shredded zucchini
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons coconut sugar optional

Add Ins:

  • 2 cups rolled oats
  • ⅓ cup raisins or other dried fruit
  • ⅓ cup nuts

Instructions

  • Preheat oven to 350 degrees F.
  • Mix all dry ingredients together in a medium bowl and set aside. Mix the wet ingredients (applesauce, zucchini, egg, vanilla, sugar) in a small bowl or large measuring cup.
  • Pour the wet ingredients into the dry, then mix well to combine. Stir in the oats, raisins and nuts.
  • Drop by large spoonfuls (I used a cookie scoop, about 2 Tablespoons) onto a cookie sheet or parchment lined pan. I had to make two pans!
  • Bake 10-12 minutes. Cool for a few minutes on the pan, then gently transfer to a cooling rack to finish cooling.

Notes

Mine baked for 12 minutes and were still a bit moist so I stored them in the fridge.