These PB Zucchini Breakfast Cookies are a simple, wholesome way to start the day or enjoy as a grab-and-go snack. Made with oats, zucchini, peanut butter, flaxseed and dates, they’re naturally sweetened and packed with nourishing ingredients. Plus, they’re easy to customize with your favourite dried fruit or a few chocolate chips.
Course Breakfast, Dessert, Snack
Total Time 30 minutesminutes
Servings 12
Ingredients
1cupoats
1cup grated zucchiniunpeeled
1/2cupnatural peanut butter
1/4cupground flaxseed
1/2 cuppitted dateschopped
2tspcinnamon
1/4cupraw peanutschopped
1tspvanillaoptional
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine all ingredients and mix until well combined.
Divide the mixture into 12 portions and roll each into a ball. Place on the prepared baking sheet at least 1 inch apart.
Using wet or damp hands, flatten each ball with your hand or the back of a fork until approximately ½ inch thick.
Bake for 13–15 minutes, or until the edges are golden and the cookies look firm.
Remove from the oven and transfer to a wire rack to cool.
Notes
Too wet or too dry? The moisture in zucchini can vary. If the mixture is too wet, add another tablespoon of ground flaxseed and let it sit for a few minutes to thicken. If it seems too dry, add 1–2 tablespoons of unsweetened applesauce or plant-based milk.Special treat Swap the chopped peanuts for chocolate chips.No dates? Try another dried fruit, such as raisins, dried cranberries, or chopped dried apricots.No zucchini? Try grated apple or mashed pear or banana. Keep in mind that the moisture level may vary, so you may need to adjust the amount of flaxseed.Storage Store in an airtight container in the refrigerator for up to 5 days. These cookies freeze well, too. Individually wrap them for a quick grab-and-go snack.