Oatmeal Zucchini Breakfast Cookies
These healthy breakfast cookies are so delicious! Full of good ingredients like oats, zucchini, applesauce and pecans. Make a big batch and keep them in your freezer for busy mornings!
Makes 60 cookies
Calories 172kcal
Equipment
- Hand Mixer
- Cookie Sheets
- Cookie Scoop (optional)
Ingredients
- ½ Cup Butter softened
- 1 ½ Cup Brown Sugar lightly packed
- 1 Cup Sugar
- 3 Cups Flour whole wheat flour can be used
- 1 ¼ teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoon Nutmeg
- 1 teaspoon Cinnamon
- 1 ½ Cup Applesauce
- 2 Cups Grated Zucchini
- 5 ½ Cups Oats old fashioned or quick oats
- 2 Eggs
- 4 teaspoon Vanilla Extract
- 3 Cups Chopped Pecans
- 2 Cups Chocolate Chips
Instructions
Directions:
- Preheat oven to 375 F.
- Cream together butter and sugars.
- Add applesauce, 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 scoops 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.
Freezing Directions:
- Once cookies are completely cooled, place in a single layer in ziplock bags and remove excess air from bag before sealing.
- These cookies will last a month or two in your freezer if your bag is sealed well.
Notes
Recipe makes about 5 dozen cookies.
Nutrition
Serving: 1cookie | Calories: 172kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 92mg | Potassium: 81mg | Fiber: 2g | Sugar: 13g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg