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In the quest for a healthier lifestyle, breakfast often serves as the most important meal of the day. However, many traditional breakfast foods can be high in sugar and low in nutrients, leaving us craving more within hours. Enter Zucchini Oatmeal Breakfast Cookies—an innovative solution that marries health with indulgence. These cookies are not just a treat; they are a powerhouse of nutrition, combining the wholesome goodness of oats and zucchini into a delicious, portable snack. Whether you need a quick breakfast option, a post-workout refuel, or a midday energy boost, these cookies deliver on all fronts.

Zucchini Oatmeal Breakfast Cookies

Start your day with a nutritious twist by making Zucchini Oatmeal Breakfast Cookies! These delicious cookies blend oats and zucchini for a healthy, satisfying snack that’s perfect for busy mornings. Packed with fiber, vitamins, and minerals, they’re easy to prepare and can be enjoyed warm or on-the-go. Whether you’re looking for a quick breakfast, a post-workout refuel, or a guilt-free treat, these cookies are sure to become a favorite in your kitchen!
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Ingredients
  

1 medium zucchini, grated (approximately 1 cup)

1 cup rolled oats

½ cup whole wheat flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon salt

¼ cup maple syrup (or use honey for a non-vegan option)

¼ cup coconut oil, melted (or substitute with unsalted butter)

1 teaspoon vanilla extract

¼ cup chopped walnuts or pecans (optional for added crunch)

¼ cup dark chocolate chips or dried fruit (such as cranberries or raisins)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper; this will help prevent the cookies from sticking.

    Prepare the Zucchini: Grate the zucchini using the large holes of a box grater until you have about 1 cup. Place the grated zucchini in the center of a clean kitchen towel and twist to wring out as much excess moisture as possible. This step is crucial for achieving the right cookie texture.

      Mix Dry Ingredients: In a large mixing bowl, thoroughly combine the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Mix well until all dry ingredients are evenly distributed.

        Combine Wet Ingredients: In a separate bowl, whisk together the maple syrup, melted coconut oil, and vanilla extract until the mixture is smooth and well-blended.

          Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients, then add the drained grated zucchini. Stir gently until just combined. If using, fold in the chopped nuts and your choice of chocolate chips or dried fruit at this point.

            Scoop Cookies: Use a tablespoon or a cookie scoop to portion out the dough onto the prepared baking sheet. Space the dough balls about 2 inches apart. Gently flatten the tops with the back of a spoon, as these cookies will not spread much while baking.

              Bake: Place the baking sheet in your preheated oven and bake for 12 to 15 minutes, or until the edges start to turn a light golden brown, and the centers are set.

                Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.

                  Enjoy: Once fully cooled, your Zucchini Oatmeal Breakfast Cookies are ready to be enjoyed! Perfect as a wholesome breakfast option or a nutritious snack to keep you fueled throughout the day.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                      Optional Presentation Tips: Serve the cookies on a rustic wooden platter, and consider garnishing with a sprinkle of coconut flakes or a drizzle of honey for added visual flair when serving.