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+ servings
white plate of zucchini breakfast cookies
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5 from 1 vote

Zucchini Oatmeal Breakfast Cookie

Small zucchini oatmeal cookie bites that are naturally sweetened with pure maple syrup and figs. Great on-the-go breakfast or quick bite with your coffee.
Prep Time5 minutes
Cook Time13 minutes
Course: Breakfast
Cuisine: American
Servings: 12 cookies
Author: Sara Ayesh

Equipment

  • cookie sheet
  • mixing bowl
  • blender
  • whisk
  • Cookie Scoop

Ingredients

  • 1.5 cup oats
  • 1 cup oat flour
  • 6 figs chopped
  • 2 tablespoons coconut oil
  • cup maple syrup
  • 1 zucchini
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 egg

Instructions

  • Pre heat the oven to 350
  • Using a grater, shred the 1 zucchini
  • Squeeze out excess water from the grated zuchhini using a dish towel. Wring it tightly!
  • In a medium size mixing bowl combine egg, vanilla, maple syrup, and coconut oil. Whisk to combine
  • Add in the oat flour, oats, salt, baking powder, cinnamon, figs, and shredded zucchini. Stir to combine.
  • Using a cookie scoop, scoop 12 cookies on to a lined cookie sheet. Bake for 13 minutes.
  • Serve immediately or freeze for later!

Notes

You can add in any fun toppings that you like! Such as: chocolate chips, apple chunks, walnuts. 
 
For a little extra something, drizzle extra maple syrup over the top!