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!
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.