Let’s be honest, I will eat any cookie for breakfast. It doesn’t have to be “healthy” or contain oatmeal. And while I am being honest, on more than one occasion I have stood in the pantry to eat a sugar cookie for breakfast so that my kids won’t see and want one, too. Do as I say, not as I do, boys.
These cookies are healthy-ish. They aren’t as good for you as an egg white omelette, but they are better than a pop-tart, and they are darn delicious. I’ll make my case for why these are an acceptable breakfast for growing boys: zucchini, oats, flax, whole wheat flour, unsweetened applesauce. Take it or leave it, I’m calling them a breakfast win.
Chocolate Chip Zucchini Breakfast Cookies
- 1 cup unsweetened applesauce
- 2 eggs
- 1 cup melted butter (you can substitute coconut oil)
- 1 cup shredded zucchini (shred with skin on)
- 1 tsp vanilla extract
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 heaping cup whole wheat flour
- 1 cups old fashioned oats
- 1/4 cup flax seeds
- 3/4 cup semi-sweet chocolate chips
- Preheat the oven to 350 degrees.
- Put applesauce, melted butter, eggs, zucchini, and vanilla extract in a food processor and blend until smooth. Do not skip this step. Trust me, it makes things weird.
- Move the wet ingredients into a large bowl. Cream with the brown sugar using an electric mixer.
- In a separate bowl, combine the baking powder, flour, oats, and flax seeds. Then add to the creamed mixture, and mix well.
- Fold in the chocolate chips. Or throw them in the bowl and let the mixer do the work. That’s how I do it because really, who cares if the chocolate chips get broken up?
- Drop the cookies on a non stick cookie sheet.
- Bake about 20 – 25 minutes until the cookies are golden brown. The baking time will vary depending on the size of the cookie, but they really do take quite a while to bake. My suggestion is to check them often.