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+ servings

Apple Zucchini Bread Breakfast Cookies

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 20 -24 cookies
Author Amy Rains


  • 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


  1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
  2. In a large bowl, mix together oats, flour, quinoa seeds or chia seeds, baking soda, salt, cinnamon, nutmeg, walnuts, and apples.
  3. In a medium sized bowl, mix together coconut oil, honey, and vanilla. Whisk in eggs.
  4. 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.
  5. 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.
  6. 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.
  7. Cookies can be stored in an air tight container at room temperature for up to 4 days, or freeze for later use.