Healthy, Freezer-Friendly Breakfast Cookies

Hey guys! Today I am so happy to introduce my mom, Lynnette as our guest poster. She is a whiz in the kitchen, especially in the baking department, and she grows a huge garden full of fresh fruits and veggies every summer. Yes, my mom is the best! She has been making big batches of these delicious breakfast cookies lately and sending them home with me to keep my freezer stocked. I thought we should feature them here so you can all partake in the goodness, and to help you use up those zucchini’s you might be swimming in!

I found this basic recipe on WhenHarryMetSalad.com, a recipe blog, then I made a few changes to make it a little more healthy so it would work as a “breakfast cookie,” something easy to grab on the way out the door, so you don’t miss the most important meal of the day.  (I threw a little chocolate in too, because who doesn’t like chocolate?)


Chocolate-Chip Oatmeal Zucchini Breakfast Cookies:

1/2 cup butter at room temperature
1 1/2 cup lightly packed brown sugar
1 cup sugar
3 cups flour (whole wheat flour can be used)
1 1/4 tsp salt
1tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1 1/2 cup applesauce
2 cups grated zucchini
5 1/2 cups old fashioned oats
2 eggs
4 tsp vanilla extract
4 cups chopped pecans (or walnuts)
2 cups chocolate chips

Directions:

-Preheat oven to 375 F
-Cream together butter and sugars, add eggs and vanilla and mix until well incorporated.
-In a medium bowl, whisk together dry ingredients, and add to mixture in 3 stages, mixing just until blended, then add zucchini.
-Stir in nuts and chocolate chips.
-Drop rounded tablespoons of dough onto lightly greased cookie sheets, spacing them about an inch or two apart.  They’re not going to spread much so they don’t need a lot of room.  Bake for 16 – 18 minutes or until the edges begin to turn golden brown. Remove the cookies from the oven and cool on the sheets for 2-3 minutes before removing to a cooling rack.

These are yummy nice and warm with milk, but they are also great straight out of the freezer. I make triple batches at a time and freeze them in gallon ziploc bags.

They work well as breakfast cookies because they are low in fat, they have zucchini, applesauce, nuts, oatmeal, and they are perfect to grab on the go for those who don’t have time to sit down to breakfast!

Mmm! Let me warn y’all, it’s a good idea to keep them in the freezer because if not you will probably want to eat them all in a few hours. If these are in plain sight, I can’t pass the kitchen without taking a bite. So.. that’s another reason they are freezer-friendly.