Cookies for breakfast? 100% yes when they’re made with nutritious, filling ingredients! Bake up a batch of these healthy zucchini bread breakfast cookies for a satisfying breakfast option all week.

Zucchini Bread Breakfast Cookies - Daisybeet

Cookies for breakfast – it’s a thing

What’s better than cookies for dessert? Cookies for BREAKFAST! These zucchini bread breakfast cookies are such a treat in the morning. They’re delicious and satisfying, yet contain no added sugar! They’re lightly sweetened with mashed banana, applesauce, and of course, chocolate chips.

As a registered dietitian, I am all about starting the day with a nutritious and filling breakfast that contains fiber, protein, and healthy fat. These breakfast cookies check all my boxes, with the added bonus of vegetable consumption!

What’s in these breakfast cookies?

Here are the ingredients you need to make zucchini bread breakfast cookies. It’s basically a baked oatmeal recipe, but in cookie form.

  • Ripe banana
  • Zucchini
  • Old fashioned rolled oats
  • Oat flour
  • Flax meal
  • Applesauce
  • Vanilla extract
  • Cinnamon
  • Salt
  • Baking soda
  • Walnuts
  • Chocolate chips
Zucchini Bread Breakfast Cookies - Daisybeet

How to make zucchini bread breakfast cookies

  • Mix together the wet ingredients: mashed banana, flax egg, applesauce, and vanilla extract.
  • Add the dry ingredients: Oats and oat flour, cinnamon, salt, and baking soda.
  • Squeeze out excess water, and stir in shredded zucchini.
  • Fold in walnuts and chocolate chips, then bake and enjoy!

Tips for making this recipe perfectly

  • Use a very ripe banana. The riper it is, the sweeter the banana will be. Your banana should have several brown spots on the peel.
  • Squeeze out excess water from shredded zucchini. If you don’t, there will be too much liquid in the recipe, and the cookies will not hold their shape. Wrap the shredded zucchini in a clean dish towel, then squeeze out as much water as you can before adding it to the cookie batter.
  • Let cookies cool for a few minutes before moving them. These cookies hold their shape better if you let them cool for a few minutes before removing them from the baking tray.
Zucchini Bread Breakfast Cookies - Daisybeet

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Zucchini Bread Breakfast Cookies - Daisybeet
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Zucchini Bread Breakfast Cookies (Vegan, Gluten Free)

Cookies for breakfast? 100% yes when they’re made with nutritious, filling ingredients! Bake up a batch of these healthy zucchini bread breakfast cookies for a satisfying breakfast option all week.

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookies 1x
Scale

Ingredients

  • 1 tbsp flax meal + 3 tbsp warm water to form a flax egg
  • 1 large ripe banana, mashed
  • 2 tbsp unsweetened applesauce
  • 1 tsp vanilla extract
  • 1/2 cup old fashioned rolled oats
  • 1/2 cup oat flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 medium zucchini
  • 1/3 cup chopped walnuts
  • 1/3 cup chocolate chips

Instructions

  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Whisk together the flax meal and water in a small bowl to form a flax egg. Let sit for 3-5 minutes to gelatinize into a eggy texture. 
  3. Mash banana in a mixing bowl. Add the flax egg, applesauce, and vanilla extract. Mix to combine.
  4. Add the oats, oat flour, cinnamon, baking soda, and salt. Mix until well combined.
  5. Shred zucchini using a grater or food processor with shredding blade. Wrap the shredded zucchini in a clean dish towel, and squeeze out as much excess water as you can.
  6. Gently stir in the zucchini, then fold in the walnuts and chocolate chips.
  7. Portion out about 2 tbsp of batter to form each cookie, and place on prepared baking sheet. You should have 12 cookies. Lightly press down on each cookie to flatten just a bit.
  8. Bake for 10-12 minutes, until cookie bottoms begin to brown.
  9. Let cool for a few minutes before transferring to a cooling rack, and enjoy!

Notes

  • Store in an airtight container in the fridge for up to 5 days.

Keywords: healthy breakfast, breakfast cookies, zucchini bread breakfast cookies, vegan, gluten free

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Zucchini Bread Breakfast Cookies - Daisybeet