Healthy Zucchini Oat Breakfast Cookies

By The Spruce

Updated 09/24/18

Making cookies
The Spruce
Ratings (29)
  • Total: 25 mins
  • Prep: 10 mins
  • Cook: 15 mins
  • Yield: 12-18 Servings
Nutritional Guidelines (per serving)
210 Calories
10g Fat
26g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookies are healthy enough to pass for a luxurious breakfast and yummy enough that you’ll be craving them again for your afternoon snack. The stars of these cookies are zucchini with a sprinkle of chocolate chips. The combination is actually tasty! The base is oats, whole wheat flour, and banana. Walnuts–or your nut of choice—give these soft, chewy treats a light crunch and a protein punch. 

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Ingredients

  • 2 cups whole wheat flour
  • 1 cup quick-cooking oats
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 ripe banana, mashed
  • 1/4 cup butter, room temperature and softened
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 3/4 cup chopped walnuts
  • 1 cup semisweet chocolate chips

Steps to Make It

  1. Preheat oven to 350 degrees

  2. In a bowl, combine the dry ingredients: flour, oats, cinnamon, baking soda, and salt.

  3. In another large bowl, whisk or beat the mashed banana, butter, sugar, egg, and vanilla until smooth.

  4. Slowly fold the dry mixture into liquid mixture. Add the shredded zucchini, walnuts, and chocolate chips and mix until a sticky dough forms.

  5. Flour your hands and roll dough into 1-inch balls. Place the balls on a lined baking sheet.

  6. Bake cookies at 350F 12-15 minutes. The edges should turn golden brown while the centers stay slightly soft. Let the cookies cool for about 10 minutes on the baking sheet and the transfer to a wire rack to cool completely.