Healthy Zucchini Oatmeal Breakfast Cookies

Healthy zucchini oatmeal breakfast cookies with chocolate chips and walnuts are low in sugar and full of nutritious ingredients that make them a delicious make-ahead grab-and-go breakfast or snack for moms, kids, and toddlers! (gluten-free and vegan options)

This post is sponsored by Bob's Red Mill. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running.

If you've got a garden that's overflowing with zucchini, let me introduce you to your new favorite recipe. Chocolate chip zucchini oatmeal breakfast cookies are a delicious way to use up a bounty of summer zucchini in a healthy, easy way!

Why You'll Love These Zucchini Oatmeal Breakfast Cookies

• These cookies are the perfect make-ahead breakfast or snack that you can grab and go on busy mornings. They're great for new moms who need a quick pregnancy or nursing-friendly snack, and for toddlers and kids alike.
• They're packed with tons of nutrients and the only added sugar is in the chocolate chips, so you can feel good about eating them and sharing them with your kids.
• They're super easy to make and perfect for using up all of that summer zucchini! They aren't super sweet or crispy like regular cookies - more like baked oatmeal cups or muffin tops in texture.

Ingredients You'll Need

• Bob's Red Mill Rolled Oats - I love using Bob's Red Mill oats in all of my recipes, and this one is no exception. Healthy, hearty, and loaded with soluble and insoluble fiber, they're one star of this healthy recipe. (Oats are also great for nursing mamas!)
• Bob's Red Mill White Whole Wheat Flour (Or Whole Wheat Pastry Flour) - another nutritious whole grain found in these cookies, I love the nutty taste and light texture of this flour. If you're gluten free, you can substitute Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
• Zucchini - Of course! Zucchini adds an extra dose of fiber, vitamin A, and antioxidants. Grate it and squeeze out the water so you don't have runny cookies.
• Banana and Applesauce - For natural sweetness and binding. If you don't have applesauce, add a little extra banana.
• Ground Flaxseed - For healthy fat and fiber
• Egg - Adds a little protein and acts as a binder. You can substitute a flax or chia 'egg' to make these vegan.
• Walnuts - Adds healthy fat, plant protein, and a nice crunch. Leave them out (along with the chocolate chips) if you're making these cookies for babies or young toddlers, as they are a choking hazard.
• Chocolate Chips - Because everything is better with chocolate! Again, if you're making these for babies and young toddlers, leave the chocolate chips out. Make sure your chocolate is diary-free if you're making the vegan version. Finally, if you want these cookies to be completely added sugar-free, use chocolate that is free from added sugar, such as Lily's.

How To Make Zucchini Oatmeal Breakfast Cookies

1. In a large bowl, whisk the mashed banana, applesauce and egg until well combined.
2. Grate the zucchini onto a paper towel or a clean dish towel and squeeze out the excess water. You should get about a cup of zucchini after the water is squeezed out.
3. Add the flour, flaxseed, baking soda, cinnamon and salt. Stir to combine.
4. Add the grated zucchini, oats, chocolate chips and walnuts to the banana mixture and stir to combine.
5. Scoop the batter onto a cookie sheet lined with parchment using about 3 tablespoon per cookie (#20 scoop) and flatten the cookies slightly, leaving about an inch between cookies.
6. Bake at 350°F for 11-14 minutes, or until set. (Mine take 12 minutes.) Remove cookies from the oven and cool before removing from the baking sheet.

Tips For Making The Best Breakfast Cookies

• I like to use parchment paper to line my cookie sheet versus a silicone baking mat for this particular recipe since they do tend to stick a little more on silicone.
• Don't skip squeezing the water from the zucchini, or you'll have watery cookies. You should get roughly one cup of grated zucchini after squeezing the water out, but it doesn't have to be too precise.
• The cookies will not spread as they bake, so you'll want to flatten them into the shape you want before baking.
• Adjust the baking time up or down by a couple of minutes if you use bigger or smaller scoops.

How To Store Breakfast Cookies

• Store cookies in an airtight container in the refrigerator for up to 5 days. Since they don't have added sugar or preservatives, they won't stay good on the counter.
• You can freeze these breakfast cookies if you'd like. After they cool, place them in a zip-top bag or other freezer-safe container and freeze up to 3 months.

Other Zucchini Recipes You'll Love

• Zucchini Bread Baked Oatmeal
• Spring Pea and Zucchini Pasta Salad
• Everything Summer Zucchini Noodle Caprese Salad
• Charred Zucchini Black Bean Tacos
• Shrimp and Zucchini Noodles with Mint Pesto

Did you make this recipe? Please leave a star rating in the comments!

Healthy Zucchini Oatmeal Breakfast Cookies

Print Recipe

★★★★★

5 from 4 reviews

Healthy zucchini oatmeal breakfast cookies with chocolate chips and walnuts are low in sugar and full of nutritious ingredients that make them a delicious make-ahead, grab-and-go breakfast or snack for moms, kids, and toddlers! (gluten-free and vegan options)

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 10 cookies 1x
• Category: breakfast
• Method: baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium ripe banana, mashed
• 2 tbsp unsweetened applesauce
• 1 large egg
• 1 cup Bob's Red Mill Rolled Oats
• ½ cup Bob's Red Mill Whole Wheat Flour (I use the pastry flour)
• 1 tbsp ground flaxseed
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp fine sea salt
• 1 medium zucchini, grated*
• ½ cup walnuts, chopped
• ½ cup dark chocolate chips

Instructions

1. Heat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the banana, applesauce and egg until smooth.
3. Add flour, flaxseed, baking soda, cinnamon and salt. Stir to combine.
4. Grate the zucchini onto paper towels or a clean dish towel. Squeeze out the excess water.
5. Add the grated zucchini, oats, chocolate chips and walnuts to the banana mixture and stir to combine.
6. Scoop the batter onto the cookie sheet using a 3 tablespoon (#20) scoop and flatten slightly, leaving about an inch between cookies.
7. Bake 11-14 minutes, or until set. (Mine take 12 minutes.) Remove from oven and cool before removing from the baking sheet.
8. Store cookies in an airtight container in the refrigerator.

Notes

• *Zucchini yields about 1 cup after the water is squeezed out.
• You can use a silicone baking mat to line your baking sheet, but the cookies tend to stick more if you do, so parchment is better.
• The cookies will not flatten or spread as they bake, so flatten them slightly with the back of your scoop into the shape you want them to be before baking.
• If you use a different sized scoop, you'll need to adjust the baking time up or down by a couple of minutes.
• If you want these cookies to be completely free of added sugar, leave out the chocolate chips, or use stevia-sweetened chips, such as Lily's.
• For dairy-free, make sure to use dairy-free chocolate chips. For vegan, replace the egg with a flax or chia 'egg' and use vegan chocolate chips.
• For gluten-free, replace the wheat flour with Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
• If you don't have applesauce, you can use a little extra mashed banana.
• For baby led weaning or children under 2, leave out walnuts (unless they are very finely chopped) and chocolate chips. Cut cooled cookies into finger-shaped strips for BLW.

Keywords: healthy zucchini breakfast cookies, zucchini oatmeal breakfast cookies, chocolate chip zucchini oat breakfast cookies