Because winter is COMING and what’s better than cookies for breakfast???
(Maybe birthday cake for breakfast the day after your birthday)
Okay, winter is not quite on its way yet, but summer is certainly on its way out. And along with that is the end of the zucchinis!
I am well aware that it is September, and a zucchini recipe is really pushing it.
These zucchini cookies are really cakies more than anything, but I think that sounds pretty dumb. What’s important is how healthy they are! Especially if you use nuts and raisins instead of chocolate (but why)
Zucchini Breakfast Cookies
From Little Dairy
Lightly sweetened, soft and cakey breakfast cookies that are totally breakfast appropriate.
⅓ cup oil
1 egg, beaten
1 tsp vanilla
⅓ cup brown sugar
1½ cup quick oats*
1 cup wheat flour
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
1 heaping cup zucchini, finely grated
1 cup of mix-ins! Raisins + walnuts, or chopped dark chocolate are my faves
Preheat oven to 350 degrees. Prepare a baking sheet–either lined with parchment paper or Silpat.
In a large bowl, mix together egg, oil, and vanilla. Add brown sugar and mix until combined.
In a medium mixing bowl, combine oats, flour, baking powder and soda, salt, cinnamon, and nutmeg.
Add dry mixture to wet. Mix until combined.
Add zucchini. Mix until combined.
Add mix-ins, gently mix until just combined.
Drop 1½ inch balls on baking sheet. Bake for 13-15 minutes, or until top looks dry and they are ever so slightly golden around the edges.
*I used old-fashioned oats, but I kept 1/2 cup whole and blended the other 1 cup in my high-powered blender until it was oat flour. You can also pulse old-fashioned oats until they resemble quick oats.