If you hadn’t already noticed, we are big fans of cookies in this house. These breakfast cookies come together really easily and are a fun way to switch up your daily breakfast. You can also prep them for busy days when you want an easy breakfast for on the go. I love that they’ve got both a fruit and a veggie in them. My kids love fruit but I’m always looking for ways to encourage them to enjoy veggies as well. I let my three year old help mix everything together and he was a big fan of adding in the grated ingredients.
Tips for Breakfast Cookies:
You can add in nuts or replace the chocolate chips with nuts to lower the sugar. Coconut flakes are another fun yummy add in to consider.
Make sure your coconut oil is room temperature. If you need to warm it up to allow it to melt, let it cool before you add it in to your ingredients.
Rolled oats work best in these breakfast cookies, but I think quick oats would be fine too. Steel cut oats will NOT work.
Lightly squeeze the zucchini and apple after they have been shredded to reduce some of the liquid.
Apple Zucchini Breakfast Cookies
Prep these yummy breakfast cookies ahead of time for busy mornings when you need to eat and run. They are a hit with the whole family and fun for little ones to help make.
Ingredients
- 1 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1.5 C rolled oats
- 1/4 C unrefined liquid coconut oil melted to room temperature
- 1/2 C brown sugar
- 1/4 C white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 C shredded zucchini
- 1/2 C shredded apple
- 1/2 C semisweet chocolate chips
Instructions
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Preheat the oven to 350 degrees Farenheit and line a baking sheet with parchment paper. Lightly squeeze zucchini and apple with paper towel to minimize the liquid.
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Whisk together flour, oats, salt, and baking soda in a small bowl.
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In a large bowl combine the coconut oil and sugars, and mix until it is smooth. Add the egg and vanilla extract, followed by the zucchini and apple. Mix until combined.
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Stir in the chocolate chips.
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Drop the cookies onto the baking sheet, one tablespoon at a time, leaving 2 inches in between to allow for the cookies to spread. Bake for 12-14 minutes or until the edges become lightly golden. Allow the cookies to cool completely before enjoying.
If you like these breakfast cookies, you might also like these oatmeal bars and my favorite coconut chocolate chip tahini cookies.
