Chocolate Zucchini Breakfast Cookies
This recipe and blog was created in collaboration with Alison from The Toddler Kitchen.
Back to school is right around the corner (or for some of you, already here!), and we all know that making mornings as efficient as possible is key to getting out the door on time, so why not make your mornings that much easier and make some nutritious and delicious breakfast cookies ahead of time? The best part about this recipe is that there’s zucchini in it! Not only does this add some greens to your kids diets (especially so early in the morning!), but if you grow zucchini in your garden, you know that you’ll be able to make a ton of these cookies!
Ingredients:
1 tbsp ground flax
3 tbsp almond milk (plain or vanilla)
½ cup brown sugar
¼ cup peanut butter or almond butter
3 tbsp coconut oil (melted)
1 tsp vanilla
¾ cup grated zucchini (patted dry)
1 cup quick oats (blended into flour)
1 cup almond flour
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
Dash of salt
¾ cup chocolate chips
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, stir together ground flax and almond milk. Let sit for 3-5 minutes to thicken.
In a medium bowl, mix together the brown sugar and coconut oil. Add the nut butter, flax mixture, and vanilla and stir to combine.
Grate the zucchini and squeeze out excess moisture with a paper towel. Fold in the grated zucchini.
In a separate large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Pour the wet mixture into the dry ingredients and stir until well combined.
Fold in chocolate chips.
Scoop about 1.5-2 tablespoons of dough per cookie, place on the baking sheet, and press each one down.
Bake for 14-15 minutes, until the edges are crisp and the centers are set.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Important note: Measure zucchini before patting dry.
Storage Notes: Store cookies in an airtight container in the fridge for up to 5 days. These cookies freeze really well for up to 2-3 months!
So there you have it! Enjoy these make-ahead chocolate zucchini breakfast cookies that I can guarantee your kids will love, and save you time in the mornings. I also have to give a huge shoutout to Alison from The Toddler Kitchen for working together in creating this easy, and delicious recipe. Give her a follow on Instagram, and check out her blog here!
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