Zucchini Oatmeal Breakfast Cookies
Ingredients
- 1 medium zucchini (about 2 cups, grated and squeezed dry using a kitchen towel
- 2 cups almond flour
- 1 cup oatmeal
- 1/4 cup almond butter
- 1/4 cup honey
- 1 teaspoon cinnamon grounded
- 1/2 cup ½ cup healthy nuts (e.g., walnuts, macadamia) or chopped 72% dark chocolate optional
- 1 teaspoon vanilla extract
- A pinch of finishing salt such as Meldon
Instructions
Preheat the Oven:
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Dough:
- In a large mixing bowl, combine all the ingredients and mix until fully incorporated.
Shape the Cookies:
- Use a ¼ cup measure or an ice cream scoop to portion the dough onto the prepared baking sheet, spacing them evenly.
Bake:
- Bake for 12–15 minutes, or until the cookies are golden brown and fragrant.
Cool and Enjoy:
- Transfer the cookies to a wire rack to cool completely. Sprinkle with finishing salt, if desired, and enjoy!
Video
Notes
Notes:
- These cookies are a perfect on-the-go breakfast or an afternoon pick-me-up.
- The recipe is lightly sweetened, so feel free to adjust the honey to your preference.
- Get creative with add-ins! Try dark chocolate, walnuts, macadamia nuts, or hemp seeds for extra flavor and texture.