Healthy Chocolate Chip Zucchini Oatmeal Breakfast Cookies

Yields: 15 cookies

These breakfast cookies are always a big hit with my family! They’re really soft and chewy with plenty of cozy spices, and the chocolate chips make them even more irresistible. Such a delicious combination of flavors! The cookies will keep for at least one week if stored in an airtight container, and they freeze really well, too!

1 cup (100g) instant oats (gluten-free if necessary and measured like this)
¾ cup (90g) whole wheat or gluten-free* flour (measured like this)
1 ½ tsp baking powder
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
1 large egg white
1 tsp vanilla extract
¼ cup (60mL) pure maple syrup
5 tbsp (75mL) nonfat milk
1 cup (90g) freshly grated zucchini, patted dry (see Notes!)
2 ½ tbsp (35g) miniature chocolate chips

In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini and 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey instead of chewy.

For the gluten-free flour, I recommend the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.

Any milk may be substituted for the nonfat milk.

Measure the zucchini before patting it dry. You must pat it dry to remove the excess moisture because that excess moisture will cause the muffins to collapse while cooling. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel turns completely wet.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.

{gluten-free, clean eating, low fat}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/06/24/healthy-chocolate-chip-zucchini-oatmeal-breakfast-cookies/