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Zucchini Oatmeal Breakfast Cookies


1 1/2 cups quick oats

3/4 cup old fashioned oats

1 cup oat flour OR ground

grain of your choice

1/4 cup ground golden flax OR chia seeds

2 teaspoons cinnamon

1 teaspoon baking powder

1/4 teaspoon fine sea salt 1/2 cup unsweetened applesauce

1/3 cup honey

4 tablespoons melted coconut oil OR butter

2 large eggs

1 teaspoon vanilla extract

1 cup shredded zucchini excess moisture squeezed out

1/4 cup chopped walnuts


Prep: Preheat the oven to 360°Line two baking sheets.

Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).

Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.


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