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!
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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!
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
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
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Another amazing recipe! I didn’t have zucchini so I substituted carrots and then raisins for the chocolate chips. I am not baker and just love your recipes. My husband and friends are all enjoying them too. Thank you for keeping these recipes simple and delicious!
I’m so glad it turned out well for you, Toni! Thank you so much for making this recipe and for leaving such a kind review!
I have made these several times and I love them for dessert. I have switched them up using blueberries instead of chocolate chips and another time substituting 1/2 a cup of protein powder for the oat flour. They come out great everytime. My grandchildren like them too.
I am so so glad that you and your grandchildren love this recipe, Erin!! Thank you so much for making it, and for leaving such a kind review!
Great recipe! I assume serving sizes is 2 cookies? Just made it for my weekly meal prep this week!
Hi Gigi! While I do not include exact nutritional information on my blog, 2 cookies sounds about right for the approximate serving size. 🙂 Thank you so much for your review!