A recipe for wholesome chocolate breakfast cookies filled with grated zucchini and oats and made with Greek yogurt.
Ingredients
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
Instructions
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.
