We should all eat more cookies for breakfast. When done right, like these chocolate zucchini cookies, they can be a wholesome, on-the-go morning meal. Don't let the cocoa powder and dark chocolate chunks fool you — made with white whole-wheat flour, oats, Greek yogurt, and shredded zucchini, they are cookies you can feel good about eating first thing in the morning.
How to Eat Cookies for Breakfast
If cookies are filled with enough good stuff then they can be likened to granola bars, in my opinion. Really, the biggest difference might just be the shape. You get a morning veggie boost with these guys, thanks to the shredded zucchini in the mix, and swapping in Greek yogurt for butter or oil is a trick that fills the cookies with protein while keeping them extra moist. Adding cocoa powder to the batter lends rich, chocolatey flavor without adding a lot of sugar, and using white whole-wheat flour and rolled oats gives the cookies enough fiber to get you to lunch. Yes, there are chocolate chunks in there, because they are cookies after all, but it's dark chocolate so, you know, antioxidants.
Zucchini Chocolate Breakfast Cookies
1 cup white whole-wheat or all-purpose flour
2/3 cup old-fashioned rolled oats
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup whole or 2% plain Greek yogurt
1 large egg
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup chopped dark chocolate or chocolate chips
Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper; set aside.
Whisk the flour, oats, cocoa powder, baking soda, and salt together in a medium bowl.
Squeeze the shredded zucchini in a paper towel and pat dry to remove excess moisture. Place the zucchini, yogurt, egg, brown sugar, granulated sugar, and vanilla in a large bowl and mix well to combine.
Add the flour mixture to the large bowl and stir until just combined. Stir in the chocolate.
Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing them 2 inches apart, 12 per baking sheet.
Bake, rotating the baking sheets between racks and from front to back halfway through, until the edges are set and the middle is still slightly soft, 12 to 15 minutes total. Let the cookies cool for 5 minutes on the baking sheets, then transfer them to cooling racks to cool completely.
- Storage: Cookies will keep well stored in an airtight container at room temperature for up to 1 week. They can also be frozen in an airtight container for up to 3 months. Remove what you need from the container, transfer them to a zip-top bag so that excess moisture doesn't form on them when thawing, and leave the cookies at room temperature for about 20 or 30 minutes before enjoying.