Healthy Zucchini Oatmeal Breakfast Cookies

three zucchini oatmeal breakfast cookies on a piece of parchment paper with a white napkin and zucchini in the background.

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)


  • 1 medium ripe banana, mashed
  • 2 tbsp unsweetened applesauce
  • 1 large egg
  • 1 cup Bob's Red Mill Rolled Oats
  • 1/2 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
  • 1/2 tsp fine sea salt
  • 1 medium zucchini, grated*
  • 1/2 cup walnuts, chopped
  • 1/2 cup dark chocolate chips


  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 tbsp (#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.


  • *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