Zucchini Breakfast Cookies
Ingredients
-
2
cups
quick-cooking oats
-
1
cup
all-purpose flour
-
½
cup
lightly packed brown sugar
-
¼
cup
ground flax meal
-
2
teaspoons
ground cinnamon
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
fine salt
-
½
cup
unsweetened applesauce
-
2
large
eggs
-
1
teaspoon
vanilla extract
-
1
cup
shredded zucchini
-
⅓
cup
chocolate chips
-
⅓
cup
chopped walnuts
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the oats, flour, brown sugar, flax meal, cinnamon, baking powder, baking soda, and salt.
- Add the applesauce, eggs, and vanilla to the dry ingredients and mix well.
- Fold in the shredded zucchini, chocolate chips, and walnuts into the batter.
- Scoop the batter into 12 large mounds on the prepared baking sheet and flatten each slightly.
- Bake for 15-17 minutes until the bottoms are light brown and the centers are set.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
210
Total fat
6g
Total carbohydrates
35g
Total protein
5g
Sodium
224mg
Cholesterol
28mg
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