Description
Oatmeal Banana Zucchini Breakfast Cookies offer a deliciously wholesome way to start your day. Bursting with the natural sweetness of ripe bananas and vibrant zucchini, these chewy cookies transform simple ingredients into a breakfast treat that feels indulgent but is packed with nutrition. Perfect for brunch gatherings or as an on-the-go snack, they are easy to prepare and customizable to suit your taste.
Ingredients
Scale
- 2 cups rolled oats
- 2 ripe bananas (mashed)
- 1 cup grated zucchini
- 1/2 cup nut butter (almond or peanut)
- 1/4 cup honey or maple syrup
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Stir in grated zucchini and nut butter until well combined.
- In another bowl, mix oats, baking powder, cinnamon, and salt; gradually add this dry mixture to the banana-zucchini blend.
- Drizzle in honey or maple syrup and mix until fully incorporated.
- Drop tablespoon-sized dollops onto prepared baking sheets; bake for 15-18 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg