Veggies in our cookies? Heck to the yes. These Healthy Breakfast Zucchini Cookies are perfect for meal prep, vegan-friendly, oil-free and gluten-free.
I’d like to give a big ole hug to whoever decided they wanted to bake with veggies – specifically ZUCCHINI.
This vegetable can do no wrong.
How are there so many ways to use zucchini? It barely makes sense in my brain.
But it’s best not to overthink these things… just let zucchini happen so these zucchini cookies can also happen.
Healthy Breakfast Zucchini Cookies
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.
Oatmeal Breakfast Cookies Ingredients
- OATS – using rolled for texture and quick to help bind things together – yes you need both.
- PLANT PROTEIN – I like to use a protein blend.
- 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.
- SPICES – to give these cookies a zucchini bread like flavor.
- APPLESAUCE OR MASHED BANANA – keeps these bad boys oil-free.
- NUT OR SEED BUTTER – use your favorite. Peanut butter, cashew, almond or sunbutter.
- HONEY – or brown rice syrup if strictly vegan. Maple syrup could work too but texture may turn out slightly different.
- ZUCCHINI – obviously. I used thicker shreds but feel free to use finely shredded zucchini.
Wholesome, nutritious ingredients coming together for healthy breakfast cookies.
And if you’re feeling like making these breakfast cookies more of a treat, a 100% agree with your decision to add mini chocolate chips.
Mix By Hand
These oatmeal breakfast cookies are really quite simple. Everything is mixed by hand – no fussing with electric mixers or crazy kitchen tools.
Ready in 10 Minutes!
TIP: Use a 1/4 cup measuring cup to scoop the dough into a ball, then shape into flat circle with hands, about 1/2″ thick. These cookies won’t spread so you’ll want to shape them and flatten them down.
Once they’re baked you’ll have soft zucchini cookies to enjoy with breakfast or as a delicious snack!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
- 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
- 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
- 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.
It’s best to use a plant blend protein powder here like ALOHA or Vega. f you’d like to omit, you should be fine to use 1/3 cup more quick oats in place of the protein powder. Let me know if you try this!
- Serving Size: 1 cookie
- Calories: 179
- Sugar: 9
- Sodium: 30
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 4
- Protein: 7
- Cholesterol: 0