Zucchini Bread Breakfast Cookies
User Reviews
0.0
0 reviews
Unrated
Zucchini Bread Breakfast Cookies
Report
Zucchini Bread Breakfast Cookies are loaded with mini-chocolate chips and walnuts!
Share:
Ingredients
- 4 tablespoons honey
- 3 and 1/2 tablespoons coconut oil, melted
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup zucchini, coarsely grated and drained (see post for more on this)
- 2 tablespoons unsweetened applesauce
- 3/4 cup old fashioned oats
- 1 and 1/2 cups instant oats
- 1/3 cup walnuts, chopped
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup mini-chocolate chips, plus more for sprinkling (optional)
- 1/4 teaspoon salt
Instructions
- Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the honey and melted coconut oil; whisk smooth. Add in eggs, one at a time, beating smooth after each addition. Whisk in vanilla, zucchini, and applesauce. All at once add in both oats, walnuts, cinnamon, nutmeg, mini-chocolate chips, and salt; gently fold the dry ingredients into the wet ingredients just until evenly combined. Cover the bowl and chill for 1 hour and 30 minutes.
When you're ready to bake:
- Preheat oven to 325 (F). Scoop 3 tablespoon sized potions of the mixture into your palm and roll it into a large ball. Press the cookie down onto the prepared sheet and using your palm flatten the cookie down to 1/4 inch (the cookies do not spread at all while baking); repeat with all cookie dough. Bake for 18 minutes. Sprinkle a few mini-chocolate chips on the top of each cookie right when they come out of the oven, if desired. Allow cookies to cool completely on the baking sheet before serving.
Notes
- Total time indicated above includes chill time.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
