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Apple Zucchini Bread Breakfast Cookies are perfect for back to school!! Kids will gobble up these delicious bites that make a healthy alternative to traditional breakfast foods or a great addition to a lunchbox!
So now that most kids are back to school, I am sure you are finding yourselves trying to come up with easy breakfasts to make those school mornings run smoothly. I am in the boat too, and think of the one food that BOTH of my kids love: COOKIES!!! Anyone else obsessed with breakfast cookies?
I am just trying to imagine my 8 year old self being able to nosh on some cookies for breakfast and how absolutely giddy that would have made me as a kid. Combine these cookies with the taste of zucchini bread, and it’s a winner. It was such a nice touch to add zucchini here—not just for the nutrition, but for that soft, slightly sweet texture it brings.
With wholesome ingredients like whole grain oats, quinoa, zucchini, yummy spices, dried apples, walnuts, honey, and coconut oil why wouldn’t these make a fantastic breakfast? Even better…they come together in less than 30 minutes, making them perfect for busy mornings. This is one of my favorite apple recipes that highlights fall flavors while keeping breakfast fun for kids!
So imagine how my kids respond when I let them know that we’ll be eating cookies for breakfast. There was definitely no complaining!
I’m sure you’ll love this breakfast for both its wholesome ingredients and delicious flavor—so if you’re craving more zucchini goodness, here are a few savory recipes to try next: Lemon Basil Ratatouille, Zucchini Chips, and Vegetable Garden Pasta.
These simple cookies were made with Bob’s Red Mill Gluten Free Quick Cooking Oats. Oats are an incredibly versatile whole grain that are high in fiber making them a perfect filling food for kids. Bob’s Red Mill Gluten Free Oats are sourced gluten free, packaged in Bob’s Red Mill’s 100% gluten free facility and tested every step of the way to ensure their gluten free status. I absolutely love all of Bob’s Red Mill and have a pantry stocked with so many of their products!
So to begin, I used dried apples for this recipe that were chopped up into small chunks.
These cookies do not require several bowls, or even a mixer, and can easily be made with kids! My kiddos love to help out in the kitchen, and this recipe is perfect for little chefs. One kid mixed together the dry ingredients, while the other child mixed together the wet ingredients. I grated fresh zucchini, and tossed in with the wet ingredients. They both took turns mixing it all together.
I used an ice cream scoop (large spoon is also fine), to form the cookies. I covered a cookie sheet with parchment paper so there were no issues removing them from the pan. Gently press down on the cookie mounds before placing in the oven.
After 12-14 minutes, these cookies were perfect! Firm to the touch, lightly golden, but still plenty moist on the inside. Let the cookies sit for at least 5 minutes before serving. I love how versatile these cookies are for any time of day. I am able to make a batch of these quickly a few days ago, and serve to my kids as an after school snack. I froze the rest of the batch to use throughout the next few weeks for school lunches and those busy weekday mornings!
Enjoy!
Apple Zucchini Bread Breakfast Cookies
Ingredients
- 1 cup Bob’s Red Mill Gluten Free Quick Cooking Oats
- 1 cup Oat flour, or any flour of your choice
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup dried quinoa or chia seeds
- 1 cup dried apples, chopped
- 1/2 cup chopped walnuts
- 1/3 cup coconut oil
- 1/3 cup honey
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup freshly grated/shredded zuchinni
Instructions
- Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- In a large bowl, mix together oats, flour, quinoa seeds or chia seeds, baking soda, salt, cinnamon, nutmeg, walnuts, and apples.
- In a medium sized bowl, mix together coconut oil, honey, and vanilla. Whisk in eggs.
- Slowly fold in wet ingredients to the dry. Add in zucchini. Continue to mix with a large spoon, until dry ingredients are completely mixed in (no flour pockets). Dough should be thick and sticky.
- Using a 2-inch diameter ice cream scoop or large spoon (about 2 tbsp of dough), scoop onto a cookie sheet about 1 inch apart. Gently press to slightly flatten each cookie.
- Bake for 12-14 mins , or until cookies are firm to the touch and golden brown. Remove from the oven and let sit on baking sheet for another 5 minutes.
- Cookies can be stored in an air tight container at room temperature for up to 4 days, or freeze for later use.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
