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
- 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
- Preheat the oven to 350 degrees. Line a baking sheet or two with parchment paper.
- In a medium bowl whisk together the flour, baking soda, salt and spices. Set aside.
- In a large bowl combine applesauce and pure maple syrup. Combine until smooth. Stir in the egg, vanilla and zucchini. Mix until well combined.
- Add the flour mixture to the wet ingredients and mix well. Stir in the oats and raisins.
- 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.
Breakfast cookies are so great because they’re easy to transport but still substantial. Love the zucchini and applesauce in these!
Hi Andrea! Do you think these tasty things would freeze well and if so at what point should you freeze?
Yes! They will freeze just fine. Wait until they have completely cooled and then freeze in freezer bags!
I could definitely do with some breakfast cookies to keep me fuelled through my spreadsheet harvesting 🙂
Enjoy the end of summer weather Andrea. I can’t wait to try these cookies for myself!
Hi there Andrea,
I live in Idaho and was wondering if you have any trouble in the past with squash bugs, and if so, what methods have been successful in ridding of them? We have tried growing pumpkin and acorn squash, but those little buggers (haha, punny, cause they’re a bug) have infested the plants. We powder diatomaceous earth over it, which seems to help, but we also are very busy and don’t have time to go out there when we should to make sure we kill all of the bugs. They end up eating all of the leaves and stems of the plants, which leads to a less than successful harvest. And if you HAVE, or have known anybody who who has, been successful, with diatomaceous earth, please let me know how many times per week/day you have to apply it.
Thank you so much! I really appreciate the recipes from your blog, and enjoy reading about the farm.
I am from Wisconsin and I have dealt with them also. But only when i planted the summer squash to closely together. So last year I planted them about 2 weeks later in the season hoping to miss summer squash bugs, but I also spaced them out more. Had no problems after that. I also skipped one year of growing after having those bugs. No fun they are just like potato beetles, we picked them by hand because the DE works but not like the old fashion pick them by hand. Drop them in a little soapy water. Put a lids on the container when your done so they dont escape. Hope this helps!
I love the look of these cookies….veggies AND cookies for breakfast! Sounds like the perfect way to start the day 🙂
Oh my gosh, you baked!! These look amazing girl! I want to reach through the screen and grab one to eat right this second!
Yummy, this looks delicious 🙂 But if you’re making dishes with zucchini you should always buy veggies that are no longer than 8 inches. According to this tip: http://www.listonic.com/protips/get/soeextwjle longer zucchini can be bitter.
Oh I love the idea of breakfast cookies, (even if they aren’t super sweet).
Next time I will double this recipe- I love that they are not too sweet, but just right!
Hey Andrea, I love the idea that I can grab one of these as I head out in the morning 🙂
I’d love to make a larger batch, but how long do they usually last in an airtight container at room temp? xx
These will last a few days in an airtight container but they are awesome to freeze!!!! just freeze ’em and grab one as needed!
Beaut, thanks so much xx
I AM LOOKING FOR A RECIPE FOR SOUTH WEST DELICATA SQUASH SOMEONE TOLD ME THAT YOU HAD A RECIPE ON YOUR SITE FOR THIS DISH BUT I CAN NOT SEEM TO LOCATE IT
Do you think these would work with almond flour instead of the whole wheat pastry flour or should I try an all purpose gluten free flour in order to make them GF. I love the way your other baked goods turn out with the almond flour!! Thank you.
Hi Leland! Unfortunately, you cannot sub almond flour for other flours at a 1:1 ration. I would suggest trying the GF all purpose flour as a sub. However, before you do so make sure the ratio is the same for whole wheat pastry flour. I think a quick google search will work. I LOVE almond flour and I’m sure there is a way to incorporate it in these cookies but I’d have to sit down for a while and tinker with the measurements. Let me know what you end up doing and how they turn out!!