Tumbleweed Farm Zucchini Breakfast Cookies

Tumbleweed Farm Zucchini Breakfast Cookies

Tumbleweed Farm has zucchini and summer squash coming out of its ears! Honestly, we are picking hundreds of pounds of zucchini every other day and our bodies ache from all of the heavy lifting. Thank god the weather has cooled down a bit and we are able to enjoy this harvest a little more than we did a few weeks ago. The days are growing shorter by the minute however, we still have a lot to get done around the farm. Thank god for the abundance of zucchini. These breakfast cookies are becoming a huge hit in our household because they are easy to whip up and are full of hearty ingredients to keep us full and energized throughout the morning. They taste extra good on these chillier days dunked into a cup of hot coffee. I call these "breakfast" cookies for a reason. They aren't extremely sweet and they are packed with plenty of oats, raisins, and spices. If you are looking for a sweet dessert cookie these are not the ones for you. However, if your looking for a tasty breakfast cookie that will give you energy and keep you fueled throughout your morning chores this is what you'll need! I've recently made a double batch of these cookies to freeze so we can enjoy them this winter when our zucchini plants are not longer producing. The cookies are slightly chewy and pack a nice punch from all the spices. I hope you all enjoy these little treats as much as we do. Pour a cup of extra strong coffee and enjoy!

Tumbleweed Farm Zucchini Breakfast Cookies

Prep Time: 10 mins.
Cook Time: 15 mins.
Serves: 12-15 cookies

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1/4 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old fashioned rolled oats
  • 1/2 cup raisins

Preparation

  1. Preheat the oven to 350 degrees.  Line a baking sheet or two with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, salt and spices. Set aside.
  3. In a large bowl combine applesauce and pure maple syrup. Combine until smooth. Stir in the egg, vanilla and zucchini. Mix until well combined.
  4. Add the flour mixture to the wet ingredients and mix well. Stir in the oats and raisins.
  5. Drop the cookie dough by heaping tablespoons onto the prepared baking sheet. Space 2 inches apart. Bake for 10-12 minutes or until golden brown and edges are set. Remove cookies from the oven and let cool on wire racks.

Notes

* Adapted from Two Peas And Their Pod. *Use this recipe as a guide. *Adjust measurements and ingredients as necessary.

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