These cookies are the perfect grab-and-go breakfast! They taste like a soft, spiced slice of zucchini bread in portable cookie form. Packed with protein, fiber, and hidden veggies, they are a nutritious and delicious way to fuel your morning.
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 40 minutes | Yields: 12 cookies
Ingredients
- 1 cup grated zucchini (from about 1 medium zucchini)
- 1 ripe banana, mashed (about ½ cup)
- ¾ cup cottage cheese
- 2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1 ½ cups old-fashioned rolled oats
- ½ cup chopped walnuts
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground nutmeg
- Optional add-in: ¼ cup raisins or chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Prepare Zucchini: Grate the zucchini. Place it in a clean kitchen towel or several layers of paper towels and squeeze out as much excess moisture as possible. This step is crucial for the perfect texture.
- Mix Wet Ingredients: In a medium bowl, combine the mashed banana, cottage cheese, maple syrup, and vanilla extract. Stir until relatively smooth. Fold in the squeezed, grated zucchini.
- Combine Dry Ingredients: In a large bowl, whisk together the rolled oats, chopped walnuts, cinnamon, baking powder, salt, and nutmeg.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula until everything is just combined. If the mixture seems too wet, you can add another tablespoon or two of oats. Fold in any optional add-ins like raisins.
- Form Cookies: Using a ¼-cup measuring cup or a large cookie scoop, drop portions of the dough onto the prepared baking sheet. Gently flatten each cookie to about ¾-inch thickness, as they will not spread much during baking.
- Bake: Bake for 20-25 minutes, or until the edges are golden brown and the tops are set to the touch.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. They will be very soft when warm but will firm up as they cool.
Baker’s Notes & Tips
- Squeezing Zucchini: Don’t skip this! Removing the excess water prevents the cookies from being soggy and helps them hold their shape.
- Texture: These cookies are meant to be soft and cake-like, not crispy.
- Blending Option: For a smoother texture where the cottage cheese isn’t visible, you can blend the wet ingredients (banana, cottage cheese, maple syrup, vanilla) together until smooth before mixing them with the oats.
- Make-Ahead/Meal Prep: These cookies are perfect for meal prep! Store them in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.
- Dietary Note: This recipe is naturally gluten-free if you use certified gluten-free oats.
Enjoy your wholesome and delicious breakfast cookies!
