Zucchini Banana Almond Breakfast Cookies

It is zucchini season and while we do not have a garden, both of our parents do and they are always giving us a lot of zucchini.  We like to grill the zucchini or to make zucchini muffins or bread, but I wanted something different to do with the zucchini this year.  I decided I wanted to make a breakfast using zucchini.
Recently I have been seeing a lot of breakfast cookies on blogs.  These cookies always intrigued me because they are cookies, yet they are healthy enough to make for breakfast.  Because I wanted to try breakfast cookies and I wanted to make a breakfast using zucchini, I decided to combine my two ideas and make Zucchini Breakfast Cookies.
These Zucchini Banana Almond Breakfast Cookies combine zucchini, banana, almond butter, and slivered almonds.  They also have oats in them and are healthy and a great breakfast food.  They reminded me of a soft granola bar or oatmeal in cookie form.  My son loved the idea that he was allowed to eat cookies for breakfast, plus he loved the taste of these.
We all that these little cookies were delicious and were a great breakfast.  I also really liked that these can be made ahead of time and grabbed as you leave the house.  We area always busy in the mornings and I love easy and fast breakfasts that are still good for you.  This is a great way to use your zucchini too. I hope you try these great breakfast cookies!
 
 
Zucchini Banana Almond Breakfast Cookies

Zucchini Banana Almond Breakfast Cookies

Ingredients

  • 1 1/2 cups quick cooking oats
  • 1 cup zucchini, grated
  • 1 banana, mashed
  • 1/2 cup Rice Krispies
  • 1/4 cup almond butter
  • 1/4 cup honey
  • 1/4 cup slivered almonds
  • 1 tablespoon vanilla

Instructions

  1. Preheat the oven to 350 degrees.
  2. Mix all of the ingredients in a large bowl until combined.
  3. Place rounded spoonfuls of the cookie batter on a parchment paper lined cookie sheet. Flatten each cookie with a spoon.
  4. Bake for 25 minutes. Store the cooled cookies in an airtight container. Makes 1 dozen to 1 1/2 dozen cookies depending on size.
http://whatscookinglove.com/2013/07/zucchini-banana-almond-breakfast-cookies/
*Alyssa*
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Comments

  1. I so love zucchini! I can’t wait to try this! Pinning this now!

  2. No egg?

  3. Oh yum!! I could go for a few of these this morning!

  4. These sound delish! I love cookies for breakfast!

  5. I saw these on lil luna and wanted to stop by and let you know I’ve bookmarked them to try very very soon! I love the idea of healthful cookies for breakfast and these definitely fit the bill!!

  6. I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
    I would be honored if you join us and follow to stay connected Have a wonderful week!
    Hugs, Cathy

  7. Yum! Sounds delicious! Can’t wait to try them – pinning!

    Kristin

  8. Cookies for breakfast, I’m in! Thanks for linking up with What’s Cookin’ Wednesday!

  9. Alyssa,
    these caught my eye (anything with cookie and breakfast can do that!) and I pinned it to my Zucchini board.
    Ang, Juggling Act Mama

  10. Just made these! Made a few changes – omitted rice krispies and added a few Tbsp’s of unsweetened coconut and some more oats! I also used raisins and a couple chopped squares of dark chocolate instead of the almonds!

    I made 12 and only baked them for 20 mins. Delicious – great recipe!!

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