Chocolate Chip Zucchini Breakfast Cookies

What’s not to love about a cookie for breakfast? These on-the-go-treats are a snap to make and loaded with whole grains, nuts, fiber-filled flaxseed, protein- packed almond butter, antioxidant-rich dark chocolate, plump raisins and loads of zucchini which is (surprise!) a fruit! Make ahead and freeze or savor these cookies immediately. Kids love them, too!

Serves 12

INGREDIENTS
1 cup shredded zucchini
(on a box grater)
1 cup old fashioned rolled oats
3/4 cup whole wheat flour
1/4 cup ground flaxseed
3/4 teaspoon cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup brown sugar
1/3 cup almond butter
1/4 cup olive oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 egg
1/2 cup dark chocolate chunks
1/2 cup golden raisins
1/2 cup walnuts

DIRECTIONS
Place zucchini between 2 paper towel sheets; squeeze lightly to remove excess moisture. Set aside.

Combine oats, flour, flaxseed, salt, cinnamon and baking soda together in a medium bowl, stirring with a whisk.

Using a hand mixer, beat or whisk together sugar, almond butter, oil, maple syrup, vanilla and egg until well combined. Add zucchini and dry ingredients to the almond butter mixture. Fold in chocolate, raisins and walnuts.

Cover dough and chill 30 minutes.

Preheat oven to 375° F.

Using a 1/3-cup measure, scoop cookies onto a parchment lined baking sheet. Bake 12-13 minutes or until golden brown

Sidney Fry is a two-time James-Beard-Award-winning food and nutrition writer who loves creating simple, healthy recipes and thoughtful, actionable content for the hungry consumer. A healthy living proactivist, Sidney is also a registered dietitian nutritionist, recipe developer and mama of three based in Birmingham, Alabama.