Zucchini Chocolate Chip Breakfast Cookies
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I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal.
Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.
My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.
Other zucchini treats my kids love include Whole Wheat Chocolate Chip Zucchini Bread, Zucchini Flaxseed Muffins, and Double Chocolate Zucchini Waffles
If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Zucchini Chocolate Chip Breakfast Cookies
Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.
Ingredients
- 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup nut butter (I used half peanut and half almond butter)
- 1/4 cup real maple syrup or honey
- 2 large bananas, mashed
- 1 small or 1/2 large zucchini, finely shredded (about 1 cup after squeezing out some liquid)
- 1/4 cup pecans, chopped
- 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)
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Instructions
- Preheat oven to 325 degrees F.
- Combine oats, salt, and cinnamon in a large bowl.
- Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
- Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
- Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking.
- Bake for 15 minutes. Cool on a wire rack.
Notes/Tips
Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.
If you liked this recipe, you might like these 10 other recipes that use up ripe bananas. You’ll never throw away brown bananas again!
Should these be stored at room temp or refrigerated?
★★★★★
Hi Jamie. They can be stored either way but will last longer in the fridge. I find that baked goods with things like zucchini, pumpkin, etc. last 2-3 days at room temp and 5-7 days in the fridge. They are quick to thaw out of the freezer if you don’t think you will get them all eaten in 5-7 days.
These cookies are so good
★★★★★
Glad you like them Melinda! Thank you for leaving a review.
Do you know how many cups of zucchini are required per batch? There’s a lot of variation in zucchini sizes and I have a giant one I’m trying to use up
Great question. I just updated the recipe, but it should be about 1 cup (after squeezing out some liquid).
How do you know when they are done?
I would just bake them for 15 minutes. They are pretty soft to the touch when done so it’s hard to tell by sight.