Description
These Healthy Chocolate Chip Zucchini Oatmeal Breakfast Cookies are a delicious and nutritious way to start your day or enjoy as a guilt-free snack. They combine the goodness of oats and zucchini with the irresistible taste of chocolate chips, offering a soft, chewy texture and a subtly sweet flavor. Easy to prepare, these cookies are perfect for busy mornings or as a wholesome treat anytime.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1/2 cup grated zucchini (excess moisture squeezed out)
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1/2 cup semi-sweet or dark chocolate chips
- 1 tsp baking powder
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix rolled oats, flour, baking powder, and cinnamon until well combined.
- In another bowl, whisk together grated zucchini, honey (or maple syrup), and melted coconut oil until smooth.
- Pour the wet mixture into the dry ingredients and fold gently to combine.
- Stir in chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them two inches apart.
- Bake for 12-15 minutes or until edges are golden brown.
- Cool on the baking sheet for five minutes before transferring to wire racks.
Notes
- Use old-fashioned rolled oats for the best chewy texture.
- Squeeze out excess moisture from the grated zucchini to prevent soggy cookies.
- Adjust sweetness by using more or less honey or maple syrup.
- Feel free to substitute chocolate chips with dried fruit or nuts.
- For gluten-free cookies, use certified gluten-free oats and gluten-free flour.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg