Toasted Oat Zucchini Cookies
These toasty oat zucchini cookies will help fuel you through those busy September days. These cookies are perfect to take as a snack to school or work. Toasting the oats and coconut really brings out the flavours. Try them with fresh blueberries or chocolate chips or maybe both! I am all about cookies for breakfast, how about you? Be sure to tag me on instagram @pbonaspoon if you bake these cookies. Happy baking friends!
- 09/18/2021
- 1 Dozen Large Cookies
- 20 min
- Print this
Ingredients
- 2 1/2 cups large flake oats
- ½ cup unsweetened flaked coconut
- 1 tsp baking soda
- 2 tsp. Cinnamon
- Optional: 1 tablespoon ground flax, 1 tsp. Chia seeds
- 1 cup whole wheat flour
- 1 cup shredded zucchini
- ¼ cup pure maple syrup
- 1 tsp vanilla
- 4 tsp melted coconut oil
- Add in: ½ cup semi sweet or dark chocolate chips or ½ cup fresh blueberries
Directions
- Step 1
- Preheat Oven to 350 degrees F
- Step 2
- Use silpat lined or parchment lined large baking sheet
- Step 3
- Spread oats and coconut onto a large rimmed baking sheet and toast for 5 minutes at 350 until you see coconut is golden brown.
- Step 4
- In a small mixing bowl, add zucchini, maple syrup and vanilla. In a large mixing bowl combine dry ingredients, including the toasted coconut and oats. Add in the wet ingredients and stir. Add in the melted coconut oil, and either blueberries or chocolate chips.
- Step 5
- Using a large cookie scoop and push down the tops slightly as these cookies will not spread. Place cookies 2 inches apart on a lined baking sheet and bake for 10 minutes at 350 degrees F.
- Step 6
- Store cookies in an airtight container for up to 5 days. Place in an airtight freezer bag or container and freeze for up to 3 months.
