Zucchini Oatmeal Breakfast Cookies

These zucchini breakfast cookies are the perfect way to start the day!

Whether you need a quick breakfast on the go or a delicious bite to enjoy with your coffee, this recipe is for you.

This breakfast cookie recipe is a great way to use all of the zucchini in season right now too.Have you grown a ton of zucchini in your garden or have a zucchini haul from the market?

These breakfast cookies are the perfect way to enjoy it.

When you enjoy these zucchini breakfast cookies:

• You’re getting a dose of veggies with the zucchini in the cookies!
• These cookies are naturally sweetened with maple syrup so they’re not too sweet for breakfast.
• Kids will love these cookies too!
• They’re easy to pack and take on the go for breakfast.

What’s in these zucchini breakfast cookies?

Zucchini: Shredded zucchini is one of the main ingredients to give these cookies a lovely texture.

Rolled Oats: Use rolled oats, old fashioned oats or large flake oats in this recipe for best results (don’t use quick oats).

Baking Soda: Makes sure these cookies have a bit of a rise to them.

All Purpose Flour: Brings all of the cookie dough elements together but you could also try whole wheat flour.

Shredded Coconut: Coconut goes so well with the shredded zucchini in these cookies.

Chopped Walnuts: Adds a tasty crunch to these cookies.

Avocado OR Coconut Oil: Healthy oil to bring the dough together.

Maple Syrup: Adds just a touch of sweetness.

Ground Cinnamon & Nutmeg: These warming spices complement the oat flavours.

If you love zucchini bread or muffins you’re sure to love these cookies!

And here are a few quick tips for baking with zucchini:

• Make sure to squeeze out as much excess liquid from the zucchini as possible before adding to the recipe.
• Measure the shredded zucchini after squeezing the liquid out.
• Use the large side of the grater to shred the zucchini if you can.

Zucchini Oatmeal Breakfast Cookie

Course: Breakfast

Cuisine: American

Keyword: breakfast

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Servings: 10 cookies

Looking for a quick and tasty morning snack? This zucchini oatmeal breakfast cookie recipe is great for busy breakfasts on-the-go!

Print

Ingredients

• 1 cup rolled oats rolled oats, old fashioned oats or large flake oats
• 1 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/2 cup maple syrup
• 1/3 cup avocado oil or melted coconut oil
• 1 tsp vanilla extract
• 1 cup packed shredded zucchini (important! squeeze excess water out of zucchini first and then measure)

Instructions

1. Preheat oven to 375F. Line a large baking sheet with parchment paper. 

2. Mix together maple syrup, avocado oil, vanilla extract and shredded zucchini in a bowl and set aside. Mix together dry ingredients in a large bowl. Add wet ingredients to dry and stir to combine. You’ll get a thick dough. 

3. Scoop out 1/4 cup per cookie, forming into a bit of a ball and then flatten to about a 3/4 inch on the cookie sheet. Makes 10 cookies.

4. Bake 14-17 minutes until just golden brown on top. Cool on the pan for 5 minutes and then remove to a cooling rack. 

5. Store in an airtight container on the counter for up to 2 days and in the fridge for 5 days. Freeze for up to 2 months. 

Enjoy these zucchini breakfast cookies all week long! And here’s some tips on how to store them:

Storage Tips:

• Store in an airtight container on the counter for up to 2 days.
• Store in the fridge for up to 5 days.
• Freeze for up to 2 months.

More delicious breakfast recipes you’ll love:

Apple Cinnamon Oatmeal Muffins

Peanut Butter Banana Baked Oatmeal Cups

Oatmeal Cookie Smoothie

Until the next cooking adventure,
Jess