Breffast. First and last thing on my mind every day apparently…But there are just so many options! I’ve been meaning to make these delightful breakfast cookies since Pedro liked them SO much when I made them a few years back. Well they’re back and better than ever.
I made a few tweaks, including not using chocolate (what?) just to mix things up a bit. Mixing the dry ingredients:
I deviated slightly from the recipe and did 1/3 cup raisins + a package of dried fruits from Starbucks because it was laying around. Pantry clean out, people. They give ALL the toppings at Starbucks when I go so I usually end up saving all the random things and adding them to things like this or granola. Anyway, the most important thing to note about these cookies is that they have zucchini so you can get yo GREENS! Lots of other hearty ingredients including almond flour, oats, nuts and spices. You can easily make them vegan by swapping out a flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water) for the regular egg.
BOOM cookie plate
Hi def closeup so you can see just how many oats there are:
Gotta eat ’em all.
I enjoyed these with a glass of vanilla almond milk that I frothed with Vital Proteins Collagen Peptides for a little extra protein + beauty boost. So delicious. They would of course be great with coffee as well. Make these ahead of time for a quick weekday breakfast on the go or for a freezer snack!
- 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
- ¼ cup applesauce (I used chunky homemade)
- 1 cup shredded zucchini
- 1 large egg
- 1 teaspoon vanilla extract
- 2 Tablespoons coconut sugar (optional)
- 2 cups rolled oats
- ⅓ cup raisins or other dried fruit
- ⅓ cup nuts
- 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.