Jam-packed with all kinds of heart-healthy goodness, sneaky zucchini, and tons of gooey chocolate, these soft ‘n’ chewy breakfast cookies are the best way to start the day!
Okaaaay the Z bender has officially gotten completely out of control.
Zucchini yesterday. Zucchini two times last week. Zucchini everywhere in ALL THE THINGS. So far this year I’ve racked up 6 new zucchini recipes and a’countin on the blog.
I think the word you’re searching for is OBSESSED. That I am…
I kinda get the feeling I’m not super-popular with all the zucchini-haters right now. Or is that just me??
It’s winding down, though I promise! We’re down to only 27 zucchinis left on the kitchen counter. All the rest is shredded up and tucked safely away in the freezer for those days in January when I’m craving zucchini bread in a biiiiig way.
Now cookies. Are you even surprised? Yep, green stuff worked its way into your cookies. And said cookies somehow sneaked THEIR way in to your breakfast.
I mean healthy cookies, friends. Cookies that totally should not be healthy but they ARE and thus = breakfast fare.
Which is code word for eat.them.all.
These are totally a texture-freak’s DREAM cookie since we’ve got oats, nuts, AND shredded zucchini all cozying up together in only a few bites. With chocolate taking up about 2/3 of the cookie too obv.
Clearly we’re winning at life today on a number of wonderful levels…♥
Reason #1. These cookies are the epitome of health food. We’ve obviously got all that oat + zucchini goodness previously discussed, but there’s also that little tidbit about there only being 1/4 cup butter in the entire recipe. Yes, this is real life.
And yes, thank you, I WILL have another one. Or five.
Perfect with a glass of milk at snacktime. Amazing with your cup of coffee in the wee hours of morning. Even more awesome as a midnight snack. Yes, DO it.
And DO send me all your breakfast cookie leftovers. In the unlikely event that you will even have leftovers. 😉
Look at that chocolate goo. Oooh….!!
This, my friends is just how to win at Tuesday breakfast. ♥
Healthy Zucchini Oat Breakfast Cookies
Jam-packed with all kinds of heart-healthy goodness, sneaky zucchini, and tons of gooey chocolate, these soft 'n' chewy breakfast cookies are the best way to start the day!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1 -1/2 dozen cookies
Ingredients
- 2 cups white whole wheat flour
- 1 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 medium ripe banana mashed
- 1/4 cup butter softened
- 3/4 cup coconut sugar or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 3/4 cup chopped walnuts
- 1 cup semisweet chocolate chips
Instructions
- In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside.
- In a separate large bowl, beat mashed banana, butter, sugar, egg, and vanilla until smooth. Fold flour mixture into liquid with shredded zucchini, walnuts, and chocolate chips until mixture forms a dough. (dough will be slightly sticky)
- With floured hands, roll dough into 1-in balls and place on parchment paper-lined baking sheets. Bake cookies at 350F 13-14 minutes or until edges begin to turn golden (centers will still be slightly soft) Cool cookies on baking sheet 10 minutes, then transfer to a wire cooling rack to cool completely. Enjoy with a glass of milk or hot coffee!
Notes
Store cookies in an airtight container at room temperature up to 3 days. Cookies may also be frozen up to 2 months.
More baked zucchini fun right this way! —>
(readers rave about this one!!)
Shannon says
What do you think might be the best replacement for egg in this recipe to accommodate an allergy?
Sarah says
Hi Shannon! I haven’t tested this recipe without the egg, however I’ve heard that 1/4 cup of applesauce can be a great replacement for one egg!
Katrina says
We have egg/dairy allergies so I subbed dairy free margarine + flax seed “eggs” and they turned out great! They were easy to make and the kids love ’em
Sarah says
Happy to hear it, Katrina! Enjoy these cookies! 🙂
Meredith says
OH I would love to make these but I’m allergic to bananas!! Do you know if there’s something I could substitute with?! ?
Sarah says
Hi Meredith! In place of the banana you could use 1/2 cup applesauce. Let me know how these cookies turn out! 🙂
Erica says
I made these yesterday and gave a bunch to my 70-something year old rancher neighbor (who DESPISES zucchini), and his wife. Twenty minutes later, he comes riding back to my house on his tractor just to tell me how GOOD these cookies are! His wife kicked him out of the house for awhile so he wouldn’t eat them all!
I used pecans instead of walnuts ’cause I’m not much of a walnut fan.
Sarah says
That is such an awesome story, Erica!! Thank you SO much for sharing it and for trying these cookies!
Jess says
I could not stop eating these. Thanks for the great recipe!
Sarah says
They’re so hard to stop eating! 🙂 Enjoy, Jess!
Stacy says
Made these today! Yum. I doubled the batch and because I’m gluten sensitive I used 1c cocunt flour,1 cup paleo mix flour and 2cups of oat flour, i also added 1 tsp of xangum. instead of semi sweet chips I used dark chocolate chips.. after I scooped them on the cookie sheet you need to press them flat.
Becky says
Can you substitute a nut and m &m trail mix instead of the walnuts and chocolate chips?
Sarah says
That would likely work just fine, Becky!
Maddie Hovanec says
I love these cookies they are my favorite small breakfast but I was wondering how many calories are in these and how many are in a serving ?
Sarah says
I’m unaware as to the calorie information for this recipe, Maddie, however, you could use an online calorie counter to find out how many!
Michele Connelly says
How many calories per cookie?
Sarah says
I am unsure of the exact nutrition info for this recipe, however, you can easily find out using this website!
Christina says
Making these tonight! How do
You freeze your zucchini? I have an abundance right now and freezing it sounds perfect!
Sarah says
Hey Christina! I usually shred my zucchini and freeze it in quart-sized plastic bags. Works really well!
coreenb baerg says
Not a complaint, because these were really good, but I added plump craisins to half the dough (without chocolate morsels) and it was also deliciousjust a suggestion.
Sarah says
That sounds so good!! Thanks for sharing that suggestion. 🙂
Melissa says
Sounds delish! Can I sub out the whole wheat flour for coconut flour?
Sarah says
I wouldn’t recommend subbing coconut flour in this particular recipe because of the structural difference between these flours.
Rachael says
What about reg all purpose flour?
Sarah says
That would work fine!
Todd says
Can I sub with old fashioned oats?
Sarah says
Yes, that would work fine!
Amy says
Do you happen to have nutritional information on these? They look delicious and like a perfect way to use up our insanely big zucchinis from our garden this summer!
Sarah says
I do not know the nutritional info on this recipe, however, you can easily find out with this website!
Christine says
These have become a new family favorite. I replaced the butter with coconut oil to make them a little healthier, and they are gobbled up by my kids!
I also make some with cranberries and pecans instead of cholcolate and walnuts, and they’re delicious, too!
Thanks for the wonderful recipe!