A delicious day starts with some chocolate zucchini breakfast cookies. Since I am a huge cookie fan, breakfast cookies are always on my radar. Zucchini blends in baked products so nicely that you can sneak it into just about any muffin, quick bread, cake, or cookie. Did you know zucchini has a lot of health benefits too?
What Do You Get When You Eat Zucchini:
- Vitamin C
- Some folate
These tender chocolate zucchini cookies are free from:
To make a nut-free breakfast cookie, use sunflower seed butter instead of peanut butter and leave out the walnuts.
I can’t have almonds, but if you can, go ahead and substitute the almond flour for the oat flour and almond butter for the peanut butter.
Do I have to use mini chocolate chips?
- Use regular-size chips or chocolate chunks like Hu Dark Chocolate Gems for a bigger blast of chocolate.
- Try Baker’s Choice White Chips; they are gluten, dairy, egg-free, and Low fodmap friendly. These white chips do contain soy and may contain traces of nuts.
To Make These Chocolate Zucchini Breakfast Cookies, You Will Need These Ingredients:
- Ground flax seed
- Oat flour ~ Almond flour is optional if you have no nut allergies
- Cocoa powder
- Baking soda
- Pure maple syrup
- Peanut butter ~ or optional cashew butter, sunflower seed butter, or almond butter
- Coconut oil
- Zucchini ~ green or yellow
- Semi-sweet mini chocolate chips ~ optional regular size or Hu Chocolate Gems (I used Enjoy Life Allergy-Friendly)
- Chopped walnuts ~ optional for non-nut sensitivities and allergies
These healthy chocolate cookies are fantastic just as they are. They have 6 grams of protein each and 4 grams of fiber.
Of course, you could also add:
- Frosting ~ vanilla or chocolate and coconut pecan
- Chocolate drizzle
- Creamy peanut butter ~ nut butter as a healthy frosting substitute will add even more protein to this healthy cookie
This cookie is smothered with Skippy Creamy Peanut Butter with Honey.
Enjoy your cookies!
Chocolate Zucchini Breakfast Cookies
- 1 Tbsp Ground flax seed
- 3 Tbsp water
- 1 1/4 cups Oat flour ~ or almond flour if no nut allergies
- 1/4 cup Cocoa powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 cup Pure maple syrup
- 3 Tbsp Peanut butter ~ or cashew sunflower seed, or almond butter
- 1 Tbsp Coconut oil
- 1/2 tsp Vanilla
- 1 cup Shredded zucchini ~ green or yellow no seeds. Squeeze zucchini after grating if there seems to be extra moisture.
- 1/3 cup Semi-sweet mini chocolate chips
- 2 Tbsp chopped walnuts if desired and no nut allergies
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper or a silicone liner.
- In a small bowl make a flax egg by combining the ground flax seed with water. Stir well and set aside.
- In a large mixing bowl add the oat flour, cocoa powder, salt, and baking soda and stir to combine the ingredients.
- In a small mixing bowl stir the peanut butter and coconut oil together. Add in the pure maple syrup, vanilla, and flax egg and whisk together until well combined. Stir in the shredded (and squeezed if needed) zucchini.
- Pour the liquid mixture into the flour mixture and stir to combine.
- Fold in the mini-chocolate chips and optional nuts.
- Using a large cookie scoop, transfer the dough to the prepared cookie sheet. Sometimes I like to sprinkle a couple of chocolate chips on top of the cookies before baking. Extra chocolaty...yum!
- Bake for 22-24 minutes.
- Remove the cookies from the oven and transfer them to a cooling rack. These cookies freeze well too.
This recipe idea is from thefirstmess.com