If cookies for breakfast sounds like the perfect way to start your day, then get ready because this recipe was made for YOU! My VeganChocolate Chip Zucchini Breakfast Cookies are not only the best way to enjoy cookies as a delicious and nutrient-packed breakfast, but will also have you saying “goodbye” to boring bowls of oatmeal, forever. Plus, this recipe happens to be gluten-free, dairy-free, and vegan-friendly, which means it’s the perfect breakfast for sharing!
Friends, if you’ve been to my blog before, then it should come as no surprise that I love cookies – specifically, cookies for breakfast. I mean, is there anything better than waking up in the mornings, brewing yourself a nice, strong cup of coffee, and cracking into a warm chocolate chip cookie?!
Whether I’m breaking into my Trail Mix Breakfast Cookies, or my signature Life Changing Tahini Chocolate Chip Cookies, I can’t deny that a cookie for breakfast is one of life’s simple pleasures. And when we make space for ALL foods to have a seat at the table, any time of day, then we truly allow ourselves to experience the pleasure that food can bring!
That is truly what intuitive eating is all about, and why I started Kalejunkie in the first place! When we practice intuitive eating, we allow ourselves to truly make room for all of the foods that we love, no matter what they are.
In my upcoming cookbook, LOVE TO EAT, I’ll not only be sharing over 75+ delicious recipes, but I’ll be sharing so much information on what intuitive eating is, and how to build a lifestyle around intuitive eating. Think of this book as both a cookbook and a guide, on living your healthiest (and most delicious) life. I wrote this book from my heart, and I am SO excited that it is almost out in the world! It comes out on October 25th, 2022, but you can preorder it today from anywhere books are sold!
But back to this recipe. To me, nothing encompasses this idea of intuitive eating more than the idea of breakfast cookies. Not only do these Chocolate Chip Oatmeal Breakfast Cookies taste like your favorite chocolate chip cookies, but they are packed with nutritional ingredients, to help you start your day off on the right foot. It’s the best of both worlds, and once you see how delicious and nutritious these cookies can be, you will fall in-love with them!
What You Need to Make These Delicious Breakfast Cookies
Zucchini: Zucchini is not only delicious in this recipe, but it also adds an extra serving of both veggies and fiber, helping you start your day off on the right foot!
Banana: You’ll want to use a very ripe banana, for this recipe. The reason being, not only will it mash better, but it will also add the sweetness that we need, for these cookies!
Peanut Butter: When looking for what kind of peanut butter to purchase, I recommend buying one that is creamy, liquidy, and easy to stir, and also purchasing a natural option. If your peanut butter is dry, then your bars will come out dry, too. I love the Wild Friends brand peanut butter, but you can use any brand. If you avoid peanut butter or want a paleo-friendly option, you can definitely swap it for almond butter, cashew butter, or tahini!
Rolled Oats: Of course, since these are oatmeal cookies, you need rolled oats to make this recipe! If you are gluten-sensitive or celiac, make sure to use gluten-free rolled oats.
Oat Flour: In addition to rolled oats, we’ll also be using oat flour, in this recipe. Oat flour is super simple and easy to make, and comes together in only 30 seconds!
Maple Syrup: Maple syrup is one of my favorite natural sweeteners, because it adds the perfect balance of sweetness, without the refined sugars that will inevitably give us a sugar crash.
Vanilla Extract: Vanilla extract is an essential in any cookie recipe!
Cinnamon: A little bit of cinnamon adds the best flavor to these breakfast cookies. Don’t skip this!
Baking Powder: Baking powder will help these cookies rise and stay fluffy on the inside.
Chocolate Chips: Pick your favorite chocolate chips and use them in this recipe! Or, go with my favorite Hu Kitchen gems for a delicious addition to these cookies.
Flaky Sea Salt: A touch of flaky sea salt adds the perfect finishing touch to these cookies.
How to Make The Perfect Breakfast Cookies
Making these cookies is simple and easy, and the best part is: you can easily batch them ahead of time! Simply make a batch of these breakfast cookies, and store them in an airtight container. They’ll stay good on the counter for about three days, or up to a week in the fridge!
And to make them, all you have to do is begin by preheating your oven to 350 F and line a baking sheet with parchment paper. Then, prepare your zucchini by grating it down using a box grater and placing the shreds in a paper towel. Use the paper towel to remove all of the moisture from the shreds, then add them to a bowl along with your mashed banana.
Then, add the rest of your ingredients to the bowl with the banana and zucchini and mix until a dough forms.
Using a cookie scoop, scoop your dough onto your baking sheet, until you have approximately 12-14 cookies formed. Sprinkle each cookie with a pinch of flaky sea salt, then bake for 12-14 minutes. The cookies will be soft when you take them out of the oven, and that is okay!
Once your cookies are fully cool, eat and enjoy! That’s it!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
If cookies for breakfast sounds like the perfect way to start your day, then get ready because this recipe was made for YOU! My Vegan Chocolate Chip Zucchini Breakfast Cookies are not only the best way to enjoy cookies as a delicious and nutrient-packed breakfast, but will also have you saying "goodbye" to boring bowls of oatmeal, forever. Plus, this recipe happens to be gluten-free, dairy-free, and vegan-friendly, which means it's the perfect breakfast for sharing!
3/4CupZucchinishredded; this is approximately 1 medium-large zucchini
1 1/2TeaspoonsVanilla Extract
1PinchFlaky Sea Salt
Start by preheating your oven to 350 F.
Next, line a baking sheet with parchment paper and set aside. You may want to lightly grease your baking sheet first, so that the parchment paper sticks to it.
Then, prepare your zucchini. Grate it using a box grater and place the zucchini shreds into a paper towel. Press out as much of the moisture as possible.
Next, add the zucchini to a bowl, along with your banana, and mash the banana well, until it's fully combined with the zucchini.
Add the rest of your ingredients into the bowl and mix until fully combined and a dough forms.
Using a cookie scoop, scoop your cookies out onto your lined baking sheet. You should have approximately 12-14 cookies, depending on the size of your scoop!
Sprinkle a pinch of flaky salt on top of each cookie.
Finally, bake your cookies for 12-14 minutes. They will be soft when you take them out of the oven, and that is good!
Let your cookies cool fully, then enjoy! Store any leftovers in an airtight container for up to one week!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!