Print
Ingredients
Scale
- 1 ½ cups quick oats
- ¾ cup old-fashioned oats
- 1 cup oat flour or whole wheat flour or ground grain of your choice
- ¼ cup ground golden flax or chia seeds
- ¼ cup chopped walnuts
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 4 tablespoons oil or melted butter or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess moisture squeezed out
Instructions
- Preheat your oven to 360°F and line two cookie sheets with parchment paper.
- Mix all dry ingredients in a large bowl until well combined.
- Whisk together wet ingredients in a separate bowl until smooth.
- Combine wet ingredients with dry mixture until a soft dough forms.
- Scoop the dough onto prepared sheets, flattening each cookie slightly.
- Bake for 12-14 minutes until lightly golden around the edges.
- Cool on cookie sheets for 5 minutes before transferring to a cooling rack.
Notes
Squeeze out excess moisture from shredded zucchini for the best texture.
Feel free to vary nuts or add chocolate chips for different flavors.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg