Chocolate Zucchini Breakfast Cookies

First, thank you all for your kind messages after my post on Monday, I Need To Walk and It’s Getting Cold… I really appreciate the love, support and suggestions! The other day I told a friend I feel so fortunate to be surrounded by such wonderful, giving people. It keeps me afloat. Oh, and I will report back on podcasts soon!

Now on to the cookies. We are entering the hectic holiday season, you know the one with all the sugar and craziness? How would you feel about a kid friendly breakfast cookie packed with a vegetable and no white sugar? Yes, please? I thought so.

Inspired by the amazing Kathryn Taylor’s Carrot Cake Cookie from her Cookie and Kate Cookbook they make breakfast easy, special and quick on a weekday morning! (Check out other make ahead breakfasts here)

Chocolate Zucchini Breakfast Cookies

Ingredients

  • 1 Cup gluten free rolled oats
  • 1 1/4 Cup gluten free oat flour (Make your own! Just process 1 1/2 cups GF oats in the food processor until you create a fine flour.)
  • 1 1/2 Cup grated zucchini (squeeze dry in a kitchen towel)
  • 2/3 Cup toasted pepitas
  • 1/2 Cup maple syrup
  • 1/2 Cup melted coconut oil cooled
  • 1/4 Cup dark chocolate chunks (make sure dairy free if vegan)
  • 2 Tablespoons dark cocoa powder
  • 1 Teaspoon vanilla extract
  • 1 Teaspoon baking powder
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon sea salt

Instructions:

  1. Preheat the oven to 375 Degrees. Line a baking sheet with parchment paper.
  2. In a large mixing bowl combine the oats, oat flour, cocoa powder, baking powder, cinnamon and salt. Mix well.
  3. To the dry ingredients add the zucchini, pepitas and chocolate. Stir to combine. 
  4. Then pour in the maple syrup and cooled coconut oil (otherwise the chocolate will melt!) stir until just combined with other ingredients.
  5. Using an ice cream scoop place mounds of dough on the parchment lined cookie sheet leaving an inch around each cookie.  You should have ten large cookies.
  6. Using your palm flatten each cookie to 3/4 of an inch thick.
  7. Place in preheated oven and bake for 15-19 minutes until golden at the edges.
  8. Allow to cool on cookie sheet for ten minutes to firm up and then transfer to rack to cool completely.
  9. They freeze well! Perfect for a rushed weekday morning!

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