Make mornings even better with some Whole Grain Zucchini Breakfast Cookies! Great to pair with a leisurely cup of coffee, or to grab-and-go as you hurry out the door, you’ll get a deliciously soft kickstart to your day. They also freeze well, making breakfast-less mornings a thing of the past.
Certain things in life get better with age. Wine, cheese, bananas, people (we hope). Unfortunately, zucchini does not fall on that list, so when I found one in the fridge nearing the end of its prime, I knew it was a case of use it or lose it.
Luckily, where I’m from, no one complains when I hand them yet another cookie and say “here, taste this.” Win-win, especially since I made these four times before they lived up to what I imagined.
It’s a funny story, though. You would think that once I had the perfect proportions figured out I would be sure to get them down on paper immediately. Any reasonable person would do that, paying extra attention to avoid mistakes. I thought that I could count myself among the ranks of said reasonable people, yet when it came to typing up the ingredients from my notes, something was missing.
It’s oval, has a shell, and is the subject of many a philosophical debate about which came first. Any guesses?
So there I was, unsure what to do because, on the one hand, I must have been careful when I wrote down the recipe, yet on the other hand, no eggs seemed impossible. Thankfully we had one last, lone zucchini in the fridge, which was quickly put to good use. After all, when and in what world are cookies not considered a (really) good use?
Batches five and six were cooling on a wire rack within the hour. I learned a valuable lesson that day, all about the way the cookie crumbles and the importance of eggs. Unless you have some vendetta against soft and pillowy cookies, you’ll keep this lesson close to heart, as close as I’m holding these Zucchini Breakfast Cookies.
Even after the egg debacle, I’m still a huge fan of these. You might be hesitant, since finding vegetables in typical dessert fare still isn’t exactly mainstream enough to go wholly unchallenged (but we’re getting there!). Yes, I’m biased, since I did bake SIX batches in less time than it takes to say “veggies don’t belong here.” But even people who don’t go for “healthy” when they want a cookie gave me their stamp of approval. If that’s not a sign that you should make these, then I don’t know what is.
Think about it for a minute. A hint of honey and a sneaky dose of vegetables that literally melt on your tongue when you dunk them in a glass of milk. Like Darla said, it’ll “melt like a popsicle on the Fourth of July.” Now how’s that for a good morning?
All you need are 10 ingredients and about 20 minutes to fill your house with the delicious scent of freshly baked cookies. I’ll bet my bottom dollar that if you share them then they’ll be gone in the blink of an eye, even if you don’t have them for breakfast. Don’t worry, though, your secret is safe with me. Whoever said breakfast has to happen in the morning never had pancakes for dinner or Zucchini Breakfast Cookies for a snack.
Grab those zucchinis, and get ready to have a grate time!
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram so that I can see your creations!
- 1 cup whole wheat flour*
- ¾ cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- ¼ cup melted coconut oil
- ¼ cup honey
- 1 tsp pure vanilla extract
- 1 cup grated zucchini, water squeezed out
- Preheat the oven to 350 degrees F.
- In a mixing bowl, whisk together the dry ingredients. Combine the oil, honey, and vanilla in a separate bowl, then pour into the dry ingredients. Mix together until fully incorporated.
- Add the zucchini, gently stirring it into the dough.
- Scoop out 12 cookies onto a lined or lightly greased baking sheet. Bake for 12 minutes.
- Let cool for a few minutes on the pan, then finish on a cooling rack.
- Store in an airtight container at room temperature for 1 week, or freeze.