I've been wanting to make a breakfast cookie for such a long time and for the past few months I have been testing out so many different recipes and flavor combinations. They all failed, I still ate them anyway, but I just couldn't share just yet! The cookies were either way too sweet for the morning, too dry and crumbly, or just missing a few elements that I just couldn't figure out. That's the problem with baking, if you play around with the measurements, taking away one thing or adding too much of something else, the whole end result has such a high chance of being thrown off or coming together magically the first time. You just never know! Plus, I wanted these to be really healthy, but not taste like cardboard, so I was working on balancing out the level of sweetness with everything else that I was adding to the mix.
Then along came this Chai Spice Nut Butter, in my monthly box from the Hatchery. It it made with peanuts, almonds, honey, cardamon, cloves, ginger, cinnamon, vanilla, black pepper, and sea salt....so good! This month and through May, they have teamed up with SELF magazine to create a little fun thing called the "SELF bundle." Basically, you do not have to spend extra time reading or scanning labels when you are out and about at the market or the grocery store, because the ingredients are hand-selected by nutritionists. Together, they have come up with a specially-curated bundle of wholesome ingredients that taste incredible that you can incorporate into your everyday cooking! The fun part? Well for me at least, the products that I have received in my monthly box, I haven't seen or heard of before! So, its a fun way to experiment with new products- hence where my love for the Chai Spice Nut Butter came in and how these Chai Spice Chocolate Chip Zucchini Breakfast Cookies were born!
The other breakfast cookies that I attempted to make were full of seeds, nuts, chocolate chips, raisins, etc, and were totally lacking in the liquid ingredients. I needed something to balance it all out; the cookies needed more moisture and something to bind them together, but I didn't want to keep adding maple syrup. I had this "ah ha" moment, while staring at my paleo chocolate zucchini bread that I had made just a few days before. The bread was so moist, but still light and fluffy and I knew it was from the zucchini! I knew that adding in grated zucchini into the mix would be the answer to keep the cookies from drying out and hold them together! Plus, I am still mind blown that you couldn't even taste a bite of zucchini in the chocolate zucchini bread, so I had to test out with these breakfast cookies! ....and what do ya know?! You can't even taste any bit of veggie hiding in there! I still don't get it....
This breakfast cookie is filled with gluten free oats, coconut flour, chopped walnuts, dairy free chocolate chips, zucchini, coconut oil, and the star of the show- the Chai Spice Nut Butter! It adds such a strong spicy, warm, nutty flavor to the baking mix and perfectly balances out the sweetness of the coconut sugar and the coconut flour. I used coconut flour in this recipe because the other flours that I tried out seemed to dense and I just love how coconut flour is low glycemix, low in carbs, but high in fiber, and doesn't give a strong coconut flavor! I think these breakfast cookies are perfect for on the go mornings, afternoon snack, or after dinner treat. I like to think of them as a hybrid between a chocolate chip cookie and a oatmeal muffin in terms of their texture! They are a little crispy on the outside but soft, fluffy, and light in the middle- like a muffin! You're going to love them- I promise.
Prep time: 10 minutes
Bake time: 12-14 minutes
Total time: 25 minutes
1 & 1/2 cup of zucchini, shredded
1/3 cup of coconut oil
1/4 cup of coconut sugar
1 tbsp. of vanilla
3 heaping tbsp. of Chai Spice Nut Butter from Big Spoon
1 & 1/2 cup gluten free rolled oats
1/4 cup coconut flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. of sea salt
3/4 cup of walnuts, chopped
1/2 cup of dairy free chocolate chips, chopped
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large bowl mix together the eggs, vanilla, coconut oil, coconut sugar, and chai spice nut butter.
3. In a separate bowl, mix together the coconut flour, baking soda, baking powder, sea salt, cinnamon, gluten free oats.*
***For the oats, I divided the mixture in half and grounded 3/4 cup in a food processor to make oat flour.
4. Combine the dry mixture and the wet mixture. Add the grated zucchini, walnuts, and the chocolate chips to the mixture and stir until well incorporated.
5. Scoop one spoonful size on to your baking sheet and bake at 350 degrees for 12-14 minutes. I checked after 12 minutes and thought they needed a few more minutes. They will be soft, but a little crispy on top- almost a hybrid between a cookie and a muffin.
To re-heat place in the oven for a few minutes under the broiler. Store in the fridge for 5-7 days or freeze for longer!
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This post is sponsored by Hatchery, a company that sources high quality + small-batch ingredients from makers all across the country.. and delivers them straight to your door.