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Hand holding cookie

Zucchini Breakfast Cookies

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5 from 2 reviews

  • Author: The Fitchen
  • Total Time: 35 minutes
  • Yield: 10-12 cookies 1x


These zucchini breakfast cookies are quick, simple, and healthy. They're awesome for busy mornings or snacking on the go! 


  • 1 cup grated zucchini
  • 1 cup quick oats
  • 1 cup rolled oats
  • 1/4 cup almonds, chopped or slivered
  • 1/4 cup ground flax seed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup chocolate chips
  • 2 flax eggs (instructions below)
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/2 cup applesauce


  1. Line a baking sheet with parchment and preheat the oven to 350º.
  2. Make flax eggs. Combine 2 Tablespoons of ground flax and 6 Tablespoons of water in a small bowl. Mix together and set aside.
  3. In a large bowl, combine all dry ingredients except chocolate chips and whisk together.
  4. Add wet ingredients and stir to combine. If necessary, use your hands to make sure everything is mixed well. Stir in the chocolate chips. 
  5. Form the cookies into balls, about 1/4 cup of the mixture in each. Arrange them on the baking sheet and press down to flatten to about 1/2" thick. 
  6. Place the sheet into the oven and bake for 25-28 minutes, until the cookies are golden brown and crispy on the bottom.
  7. They keep for 3-5 days – enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking