Cookies for breakfast?  Sign me up!  Especially when they’re filled with fruits, veggies, and healthy fats.  I’m all about a little “something sweet” with my coffee late morning, and these breakfast cookies totally hit the spot. And Chocolate Chip Zucchini Breakfast Cookies aren’t just for breakfast, they make a great afternoon pick-me-up too!

Baking Made Easy

Honestly, I don’t love baking.  But when it’s something EASY… like one bowl, super little cleanup, foolproof, could mix in random stuff and the recipe wouldn’t flop, always have the ingredients on hand kind of easy… I’m in.  And WAY more likely to make the recipe again & again.

These breakfast cookies are all of those things plus delicious and hit that sweet tooth spot perfectly but with super clean ingredients.  I seriously can’t get enough!

The oats in these make them a great nursing mama friendly snack if you are one (or know one!) and I LOVE how well they freeze!

Let’s Make Some Chocolate Chip Zucchini Breakfast Cookies

Chocolate Chip Zucchini Breakfast Cookies will definitely fix your chocolate craving, but more importantly, it’s made with fresh, healthy ingredients, checking another box for your daily intake!  Here’s what you’ll need:

  • Rolled Oats
  • Banana
  • Zucchini
  • Egg
  • Nut Butter
  • Chocolate Chips 
  • Coconut Sugar
  • Vanilla
  • Cinnamon
  • Nutmeg
  • Salt
  • Plus your choice of mix-ins!

All of the ingredients go in a mixing bowl until combined.  Scoop out on a baking sheet and bake.  It’s that easy!

Notes

  • Zucchini is one of the best veggies to add to other food.  I just did it in my Baked Zucchini Tots and my Cheesy Zucchini Biscuits.  Kids love them (and will never know they are healthy).
  • Using a cookie dough scoop will give you up to 18 cookies in this batch.
  • Flatten them just a bit with the back of a fork, or leave them rounded if you like more of a “muffin top” shape.
  • To freeze:  follow the recipe directions to make your cookies, let them cool completely, then freeze wrapped individually in plastic or parchment paper (I knew mine wouldn’t be frozen long so I just threw them in a bag not touching, without wrapping, and that worked too!)  Defrost in the fridge overnight and enjoy the next day!

Similar Recipes

If you like cookies (and who doesn’t haha), you will also love these cookies.

Whether you make these for a quick on-the-go breakfast, snacks for your kids, school lunch treats, or a dessert for yourself – I hope you enjoy!  These have become such a fast favorite for us, and hopefully, they will be for you too!

Print Recipe
5 from 1 vote

Chocolate Chip Zucchini Breakfast Cookies

I'm all about a little "something sweet" with my coffee late morning, and these breakfast cookies totally hit the spot. And Chocolate Chip Zucchini Breakfast Cookies aren't just for breakfast, they make a great afternoon pick-me-up too!
Course: Breakfast
Keyword: breakfast cookies

Ingredients

  • 1 cup Rolled Oats
  • 1 Banana mashed
  • 1 medium Zucchini grated (yield about 1/2 cup
  • 1 Egg Whisked
  • 1/4 cup Nut Butter
  • 1/4 cup Chocolate Chips
  • 1/4 cup Coconut Sugar
  • 1/2 tsp Vanilla Extract 
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg 
  • Pinch Salt
  • Optional Mix-ins:  chopped walnuts or pecans, raisins, dried cranberries, shredded coconut

Instructions

  • Preheat the oven to 350ºF and line a baking sheet with parchment paper.
  • Add all of the ingredients to a mixing bowl and stir until just combined.
  • Use a cookie dough scoop or measuring cup to scoop 15 to 18 cookies onto the lined baking sheet.  Flatten them just a bit with the back of a fork, or leave them rounded if you like more of a "muffin top" shape – just note they won't flatten much while they bake, and the shape will remain about the same as they are before baking.
  • Transfer to the oven and bake for 15 to 18 minutes or until they lightly brown around the edges and are cooked through.  Cool on a wire rack and serve.  Store leftovers in the fridge for freshness, or see my freezing directions above!

Notes

  • Zucchini is one of the best veggies to add to other food.  I just did it in my Baked Zucchini Tots and my Cheesy Zucchini Biscuits.  Kids love them (and will never know they are healthy).
  • Using a cookie dough scoop will give you up to 18 cookies in this batch.
  • Flatten them just a bit with the back of a fork, or leave them rounded if you like more of a “muffin top” shape.
  • To freeze:  follow the recipe directions to make your cookies, let them cool completely, then freeze wrapped individually in plastic or parchment paper (I knew mine wouldn’t be frozen long so I just threw them in a bag not touching, without wrapping, and that worked too!)  Defrost in the fridge overnight and enjoy the next day!

If you make and love this recipe, make sure you give it a review below.  And be sure to share your creations by tagging me on Instagram!

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Filed   breakfast, Desserts, snacks