Oatmeal Zucchini Cookies are a quick and easy one-bowl recipe that make a scrumptious breakfast treat or anytime healthy snack. Plus, what a way to sneak in some greens! Vegan, gluten-free, oil-free and nut-free friendly.
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Extra zucchini on hand? Make sure to make zucchini baked oatmeal, banana zucchini bread, healthy zucchini muffins or flourless zucchini brownies.
What’s better than cookies for breakfast? Especially when they’re healthy and filled with nutritious ingredients AND help keep you full – thank you oats, fiber, healthy fats and protein.
Why You’ll Love This Recipe
- Wholesome, nutritious ingredients come together for a healthy snack.
- No fancy equipment required – all it takes is one bowl and a whisk!
- Fun and creative way to sneak in some greens – for you and for your kids!
- Meal prep worthy and freezer friendly!
Ingredients
This recipe for zucchini cookies requires just a handful of healthy pantry ingredients. We will need:
- old-fashioned rolled oats – using rolled oats adds chewy texture. I love Bob’s Red Mill, just make sure to buy certified gluten-free, if necessary.
- quick oats – quick / instant oats help bind the batter together.
- hemp hearts – a little extra nutritious boost and a good source of healthy fats and protein.
- chia seeds – help act as a binder but you could probably do without if you’d like.
- ground cinnamon + nutmeg – to give these cookies a zucchini bread like flavor.
- applesauce or mashed banana – for moisture and natural fruit sweetness.
- creamy nut or seed butter – this could be cashew butter, almond butter, sunflower seed butter, whichever is your favorite.
- honey – to add a subtle hint of sweet flavor. Maple syrup is a good sub.
- vanilla extract – for sweet vanilla essence and to enhance their cookie flavor.
- zucchini – I used thicker shreds but feel free to use finely shredded zucchini. The important thing is to make sure to squeeze out the excess water with a clean kitchen towel.
And if you’re feeling like making these breakfast cookies more of a treat, I would 100% agree with your decision to add mini chocolate chips, too.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
This zucchini cookie recipe is really quite simple. Everything is mixed by hand – no fussing with electric mixers or crazy kitchen tools. Here’s how to do it:
Prep Equipment
Preheat oven to 350ºF and line large baking sheet with parchment paper.
Mix Dry Ingredients
In large bowl mix together oats, protein powder, hemp hearts, chia seeds, cinnamon and pinch of salt.
Whisk Wet Ingredients
In medium bowl mix together applesauce, nut or seed butter, honey and vanilla. Add into the bowl of dry ingredients along with shredded zucchini. Mix with a large wooden spoon or sturdy spatula until well combined.
If adding chocolate chips, fold them in now.
Shape and Bake
Using a medium cookie scoop or 1/4 cup measuring cup, scoop the dough into ball then shape into flat circle with hands, about 1/2″ thick.
Place evenly on baking sheet and bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
TIP: Use a 1/4 cup measuring cup to scoop the dough into a ball, then shape with your hands. These cookies won’t spread so you’ll want to shape them and flatten them down.
Inspiring Add-In’s
I love this zucchini cookie recipe just as is, but you can get creative with a mix-and-match of different additions. Add 1/2 cup of any of the following:
- Mini chocolate chips – dark, milk or white
- Dried fruit, like raisins or craisins
- Peanut butter chips
- Chopped nuts, like walnuts or pecans
Serving Suggetions
Once they’re baked you’ll have soft zucchini cookies to enjoy as a breakfast treat or as a delicious snack!
They make a wonderful breakfast or lunchtime snack for kids. Just pop one or two in their school lunchbox for a treat you can feel good about.
How to Store
Breakfast zucchini cookies will keep in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
Freezer Instructions: Lay the cookies out onto a parchment-lined baking sheet small enough to fit in your freezer. Freeze for 1 hour, then transfer to a ziptop plastic freezer storage bag. Freeze for up to 3 months. Thaw in the fridge or right on the kitchen counter.
More Breakfast Cookie Recipes You’ll Love:
Make sure to check out our other oat recipes if you love oats like we do!
If you make this Oatmeal Zucchini Cookies recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Oatmeal Zucchini Cookies
Ingredients
DRY INGREDIENTS
- 1 cup rolled oats
- 3/4 cup quick oats
- 1/2 cup plant-based protein powder, see notes
- 1/4 cup hemp hearts
- 1 TBS chia seeds
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
WET INGREDIENTS:
- 1/2 cup applesauce or mashed banana
- 1/3 cup creamy nut or seed butter, cashew, almond, sunbutter, etc.
- 1/4 cup honey
- 1/2 tsp vanilla extract
- 1 cup shredded zucchini, water squeezed out
Instructions
- Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
- In large bowl mix together oats, protein powder (if using), hemp hearts, chia seeds, cinnamon and pinch of salt.
- In medium bowl mix together applesauce, nut or seed butter, honey and vanilla. Add into bowl of dry ingredients along with shredded zucchini; mix with large spoon or sturdy spatula until well combined.
- Using medium cookie scoop or 1/4 cup, scoop dough into ball then shape into flat circle with hands, about 1/2″ thick; place evenly on baking sheet and bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
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