Cookies. For breakfast. Oh, what a wonderful time to be alive.
These little cookies are tender, spiced with cinnamon and ginger, loaded with crunchy walnuts, and flecked with tiny bits of green zucchini. They also have a handful of dark chocolate chunks, but I’m guessing that doesn’t surprise you, considering the excessive number of chocolate-studded recipes here on Baked Greens. If you’re starting to question my nutritious-eating judgement, I suggest you remain calm. These cookies may be round and hand-held like their chocolate chip cousins, but are truly more similar to baked oatmeal or a soft granola bar, albeit in cookie form. 
I made these cookies with zucchini bread on the brain, hence the spices and soft texture. I also wanted to make a cookie that could be an anytime snack; one that was equally appropriate after school as it was for breakfast with a cup of coffee and a smoothie. It would also be a bonus if I could make them, throw extras in the freezer, and have them taste just as good defrosted a few weeks later as I was rushing out the door to work. Those few weeks later are now, and I’m so glad past Chelsea planned ahead for present Chelsea. Present Chelsea loves having lots of snack options. And is also maybe losing her mind. I digress.
Well, I’ve done some extensive snack research for you, and the results are in. These cookies were great when freshly baked (I ate 4 while taking the pictures…shhh), and possibly even better a few weeks later after being frozen and haphazardly tossed into a container to defrost in the bottom of my bag on the way to work. I’ve eaten two of these cookies every day this week, either for breakfast with a big green smoothie, for a mid-morning snack, or for a little something sweet after lunch. All times, I loved them; they maintained their tender, slightly sweet, and distinctly zucchini bread-esque flavor even after a long, cold trip in the freezer. 
Today marks the unofficial end of summer, though to be fair, we still have over 2 calendar weeks left in the season. I say seize the remainder of the summer by using up the last of your zucchini in a big batch of breakfast cookies. Then, in a few weeks, when summer is truly slipping away from us, you can rest assured that you have little frozen bites of summer waiting to be defrosted and eaten anytime you need them. 
If you try out this recipe, let me know! Leave a comment below or snap a picture and tag me #bakedgreens on Instagram so I can see your beautiful breakfast cookies! Happy Labor Day, friends. Enjoy the last moments of summer!
Zucchini Oatmeal Breakfast Cookies
Ingredients
- 1 cup white whole wheat flour can sub regular whole wheat
- 1 cup rolled oats
- 1/2 cup walnuts chopped
- 1 cup shredded zucchini from 1 small or about 1/2 a medium zucchini
- 1/2 cup room temperature coconut oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped dark chocolate optional, but wonderful
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper; set aside.
- 2. Add all ingredients to a large mixing bowl, and stir well to fully combine. Batter will be thick and sticky.
- 3. Scoop cookies onto prepared pan with a small ice cream scoop, or a large spoon, to make 16 small cookies. Flatten gently with your fingers, as these cookies won't spread at all in the oven.
- 4. Bake for 8-10 minutes, or until golden brown and just starting to firm up. Don't over bake, or these cookies will be very dry. Let cool, then transfer to a sealed container for storage. Cookies keep at room temperature for 3-5 days, and in the freezer for several months. Pro tip: a frozen cookie tucked into a lunchbox in the morning will be completely defrosted before lunch.