Breakfast Zucchini Cookies

Breakfast Zucchini Cookies are packed with protein, fiber, and a touch of sweetness to kick off any day of the week! Furthermore, these cookies are a perfect way to use summer Zucchini, can be made in bulk, and frozen to enjoy on busy mornings. Finally, if you or your family are looking for a delicious way to start the day, make this recipe!

Breakfast Zucchini Cookies Ingredients

• Organic, All Purpose Flour
• Baking Soda
• Baking Powder
• Pink Salt
• Ground Cinnamon
• Avocado Oil
• Light Brown Sugar or Coconut Sugar
• Granulated or Coconut Sugar
• Mexican Vanilla
• Carbonated Water
• Hemp Seeds
• Pumpkin Seeds or Pepitas
• Grated Zucchini
• Sprouted Oats
• Semi-Sweet Chocolate Chips

Making the Breakfast Zucchini Cookie Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the dry ingredients.
3. Then, add the liquid ingredients. Mix to combine.
4. Next, add the grated Zucchini. Mix to combine.
5. Then, add the add-ins such as almonds, Pepitas, and chocolate chips.
6. Next, fold the add-ins to combine.
7. Finally, the Breakfast Zucchini Cookie Dough is ready!

Combine the Dry Ingredients

Mix in the Liquid Ingredients

Mix in the Grated Zucchini

Fold in the Add-Ins

The Breakfast Zucchini Cookie Dough is Ready!

Baking the Breakfast Zucchini Cookies

1. First, using a large cookie scoop or ice cream scoop, scoop the cookie dough out onto nonstick baking sheets.
2. Next, place the cookies in a preheated oven.
3. Then, bake the cookies for 12-14 minutes.
4. Next, remove the cookies from the oven and let them cool for 2-3 minutes on the baking sheets.
5. Finally, transfer the baked cookies to a cooling rack and allow them to cool to room temperature. Dig in and enjoy!

Scoop the Cookies onto Nonstick Baking Sheets

Bake the Cookies for 12-14 Minutes

Let them Cool and Enjoy

Serving and Storing the Breakfast Zucchini Cookies

Breakfast Zucchini Cookies are a quick, grab-and-go breakfast for any busy morning! These cookies can be served as is, with a cup of hot coffee or tea, or packed as a snack in your kids’ lunches.

Furthermore, these cookies can be stored for a later date by placing them into an airtight container or Ziploc bag. Then, they can be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

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Breakfast Zucchini Cookies

Yield: 12 Large or 24 Small Cookies

Prep Time: 10 minutes

Cook Time: 14 minutes

Additional Time: 10 minutes

Total Time: 34 minutes

Breakfast Zucchini Cookies are packed with protein, fiber, and a touch of sweetness to kick off any day of the week! Furthermore, these cookies are a perfect way to use summer Zucchini, can be made in bulk, and frozen to enjoy on busy mornings.

Print

Ingredients

• 1 1/4 c. Organic, All Purpose Flour
• 1 tsp. Baking Soda
• 1 tsp. Baking Powder
• 1/2 tsp. Pink Salt
• 1 tsp. Ground Cinnamon
• 4 tbsp. Avocado Oil
• 1/4 c. Light Brown Sugar or Coconut Sugar
• 3 tbsp. Granulated or Coconut Sugar
• 1 tsp. Mexican Vanilla
• 1/2 c. Carbonated Water
• 1/2 c. Hemp Seeds
• 1 c. Pumpkin Seeds or Pepitas
• 1 c. Grated Zucchini
• 2 c. Sprouted Oats
• 1 c. Semi-Sweet Chocolate Chips

Instructions

Making the Breakfast Zucchini Cookie Dough

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, combine the dry ingredients.
3. Then, add the liquid ingredients. Mix to combine.
4. Next, add the grated Zucchini. Mix to combine.
5. Then, add the add-ins such as almonds, Pepitas, and chocolate chips.
6. Next, fold the add-ins to combine.
7. Finally, the Breakfast Zucchini Cookie Dough is ready!

Baking and Serving the Breakfast Zucchini Cookies

1. First, using a large cookie scoop or ice cream scoop, scoop the cookie dough out onto nonstick baking sheets.
2. Next, place the cookies in a preheated oven.
3. Then, bake the cookies for 12-14 minutes.
4. Next, remove the cookies from the oven and let them cool for 2-3 minutes on the baking sheets.
5. Finally, transfer the baked cookies to a cooling rack and allow them to cool to room temperature. Dig in and enjoy!

Notes

Breakfast Zucchini Cookies are a quick, grab-and-go breakfast for any busy morning! These cookies can be served as is, with a cup of hot coffee or tea, or packed as a snack in your kids' lunches.

Furthermore, these cookies can be stored for a later date by placing them into an airtight container or Ziploc bag. Then, they can be stored in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 179Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 125mgCarbohydrates: 21gFiber: 2gSugar: 8gProtein: 5g