Delicious Zucchini Breakfast Cookies

These zucchini breakfast cookies are my favorite make-ahead breakfast or snack for summer and back-to-school season! They’re the perfect way to use up all the zucchini from my garden, plus I love that I’m getting some fiber and other nutrients. And they’re such a yummy treat thanks to the chocolate chips. These healthy cookies have often saved me, as an easy grab-and-go snack as I head out the door for school drop offs or to one of my boys’ cross country or track meets.

Ingredient Highlight: Zucchini 

I don’t know about you, but every spring and summer I seem to have more zucchini than I know what to do with. I’m not complaining, though. This versatile fruit (yes, it’s a fruit!) is not only tasty and easy to use in recipes like our zucchini fritters, zucchini bread, and these zucchini oatmeal cookies, but zucchini is also full of health benefits, too. For example, zucchini:

• Is an excellent source of vitamin A, vitamin C, and vitamin K.
• Is rich in potassium, magnesium, and folate.
• Contains soluble and insoluble fiber to support healthy digestion.
• Is a great low-carb alternative that may help regulate glucose levels.

How To Serve

I typically just grab a cookie or two to enjoy as a breakfast or snack on the go. Sometimes, I like to add a banana berry smoothie, too. However, if you have a little extra time or want to serve these cookies as part of a heartier meal, they pair well with nutritious options like fruit cups, scrambled eggs, yogurt or chia pudding parfaits, and breakfast sausage.

Make Them Dairy Free

I need to avoid dairy, so I’m always creating dairy-free recipes. This breakfast cookie recipe doesn’t call for any butter or yogurt. And to ensure they’re 100% dairy free, use dairy free chocolate chips, such as Enjoy Life, or dairy-free dark chocolate morsels.

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Recipe

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Zucchini Breakfast Cookies Recipe

These breakfast cookies are a substantial and delicious addition to breakfast. Great for grab-and-go, they’re a favorite way to incorporate zucchini and other nutritious ingredients in cookie form! 

Prep: 10 minsCook: 15-17 minsTotal: 25 mins

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Servings: 12 cookies 1x

1x2x3x

Ingredients

• 2 cups quick-cooking oats (not instant)
• 1 cup all-purpose flour (use gluten-free, if needed)
• ½ cup lightly packed brown sugar
• ¼ cup ground flax meal
• 2 teaspoons ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine salt
• ½ cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• ⅓ cup chocolate chips (use dairy-free if needed)
• ⅓ cup chopped walnuts (may sub chopped or sliced almonds)

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Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside.
2. In a mixing bowl, stir together the oats, flour, brown sugar, flax meal, cinnamon, baking powder, baking soda, and salt.
3. Add the applesauce, eggs, and vanilla. Stir together, then add the shredded zucchini, chocolate chips, and walnuts; gently fold them into the batter. 
4. Scoop the batter into 12 large mounds (about ¼ cup each) on a prepared baking sheet, shaping the dough into round shapes and flatten each one slightly.
5. Bake for 15-17 minutes or until bottoms are light brown and centers are set. 
6. Remove from the oven and let cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.

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Notes

For gluten-free flour, I like Bob’s Red Mill 1-to-1 baking flour

Nutrition Information

• Serving Size: Per cookie
• Calories: 210
• Fat: 6 g
• (Sat Fat: 1 g)
• Sodium: 224 mg
• Carbohydrate: 35 g
• (Fiber: 4 g
• Sugar: 13 g)
• Protein: 5 g
• Cholesterol: 28 mg

Dietary

Dairy-FreeGluten-freeVegetarian

© The Real Food Dietitians

Recipe By: Ana Ankeny

How To Store

Store these healthy breakfast cookies in an airtight container in the fridge for 3-5 days. Or, freeze them for up to 3 months. To prevent them from clumping together, I like to flash-freeze them before storing them.

To do so, let your cookies cool completely on a wire rack. Then, arrange them on a baking sheet, and freeze until solid. Transfer the cookies to a sealable bag, and freeze them until you’re ready to serve. Thaw your frozen zucchini breakfast cookies in the fridge overnight or at room temperature, and they’ll taste as good as new!

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