Healthy Zucchini Oat Breakfast Cookies

By srumbel

Jam packed witha all kinds of heart-healthy goodness, sneaky zucchini and ton of gooey chocolate, these soft and chewy breakfast cookies are the best way to start the day.
from wholeandheavenlyoven.com

Ingredients

• 2 cups white whole wheat flour
• 1 cup quick-cooking oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 medium ripe banana, mashed
• 1/4 cup butter, softened
• 3/4 cup coconut sugar (or brown sugar)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 3/4 cup chopped walnuts
• 1 cup semisweet chocolate chips

Details

Preparation time 10mins
Cooking time 25mins

Preparation

Step 1

In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside.
In a separate large bowl, beat mashed banana, butter, sugar, egg, and vanilla until smooth. Fold flour mixture into liquid with shredded zucchini, walnuts, and chocolate chips until mixture forms a dough. (dough will be slightly sticky)
With floured hands, roll dough into 1-in balls and place on parchment paper-lined baking sheets. Bake cookies at 350F 13-14 minutes or until edges begin to turn golden (centers will still be slightly soft) Cool cookies on baking sheet 10 minutes, then transfer to a wire cooling rack to cool completely. Enjoy with a glass of milk or hot coffee!

Notes

Store cookies in an airtight container at room temperature up to 3 days. Cookies may also be frozen up to 2 months.

Yield: 1 1/2 dozen