Here is a chocolate chip cookie that I would actually give my kids for breakfast. I am breaking my no chocolate before 2:00pm rule here. Okay, maybe I didn’t set this rule in stone, but there is something a little weird about having chocolate in the morning for me. I feel completely fine breaking my own self-imposed rule for these chocolate chip zucchini coconut cookies, though. These cookies just aren’t heavy on the system, yet are very filling. They are a great balance! To boot they use something that we usually have an abundance of at the end of the summer, zucchini.
I have been trying to invigorate my morning meals and mix it up so we aren’t eating homemade granola everyday, as great as it is. These chocolate chip zucchini cookies are a great addition to the breakfast routine. It’s just nice to have a few different ideas in the arsenal. So now through September I will be featuring some different breakfast ideas.
These chocolate chip coconut breakfast cookies are so nice and portable, too. The kids think they are a fun on-the-go treat and are wowed that mom would actually let them have cookies for breakfast. These cookies are a great nutritious boost for those mornings that you’ve gotta get up and go, go, go. Or they work great for a snack. Or they work great as a dessert. Or all three.
This recipe is adapted from Two Peas and Their Pod.
- 1 cups whole wheat flour (we use the white whole wheat from Trader Joe's)
- 1 t baking soda
- 1/2 t salt
- 1/4 cup coconut oil, slightly melted
- 3/4 cup granulated sugar (we use the organic evaporated cane juice from Costco)
- 1 chia "egg" (3 T water mixed with 1 T chia seeds to form a gel)
- 1 t vanilla extract
- 1 cup shredded zucchini
- 2 cups old fashioned oats
- 1/2 cup unsweetened coconut flakes
- 1/4 cup pecans, chopped, optional
- 1 cup semisweet or dark chocolate chips
- If you are using a chia "egg" instead of an egg, combine the 1 T chia seed with 3 T water now to sit for a few minutes to gel.
- Preheat oven to 350 degrees.
- Combine flour, baking soda, and salt in a medium bowl.
- Mix together coconut oil and sugar until combined in a large bowl. Then add "egg", vanilla, and stir. Next add zucchini, and stir until combined.
- Add flour mixture, and stir until just combined. Then add oats, coconut, and chocolate chips.
- Shape cookie dough into balls, using 2 T of dough for each cookie. The cookies don't flatten out, so if you want a flatter cookie, take a fork and impress each cookie with a criss-cross.
- Place cookies 2 inches apart on a baking sheet.
- Bake for 10-12 minutes or until edges are golden brown.
- Cool on a wire rack, store in a cool dry container, and enjoy!
Trying to use up an abundance of zucchini?