Vegan Banana Zucchini Breakfast Cookies
Nourishing zucchini breakfast cookies baked with chewy oatmeal and naturally sweetened with ripe bananas and a little pure maple syrup. These easy, vegan zucchini cookies are packed with whole grains for a fun, delicious breakfast or snack that kids (and adults) will love!
Servings 14 cookies
Calories 149cal
Ingredients
- Dry ingredients:
- ¾ cup (85g) whole wheat pastry flour or white whole wheat flour
- 1 cup (95g) old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- Wet ingredients:
- 1 cup mashed ripe banana (from about 2 medium bananas)
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel*
- 1 to 2 tablespoons pure maple syrup (can also use honey if not vegan)
- ¼ cup (56g) melted and cooled coconut oil
- 1 teaspoon vanilla extract
- ½ cup (90g) chocolate chips, vegan if desired
- Optional mix-ins & toppings:
- ¼ cup chopped walnuts
- 1 tablespoon chia seeds or flaxseed meal
- Flaky sea salt, for sprinkling on top
Instructions
- Prep your pan. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Whisk the dry ingredients. In a large bowl whisk together flour, oats, baking soda, cinnamon and salt. Set aside.
- Before you mix your wet ingredients, make sure you have squeezed your shredded zucchini of excess moisture with a paper towel or cheesecloth. THIS IS IMPORTANT!
- Mix the wet ingredients. In a separate large bowl, mix together mashed banana, shredded zucchini, maple syrup, coconut oil and vanilla extract until well combined.
- Make the dough. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips. The dough will seem wet and sticky, but that's okay -- don't worry!
- Scoop the dough & bake. Use ¼ cup to measure out dough and drop on baking sheet, placing cookie dough 2 inches apart from one another. If you want large puffy, thick cookies, do not flatten and bake immediately. Otherwise you can very slightly flatten each dough ball with the palm of your hand. Bake for 13-16 minutes or until cookies are golden brown on the edges. Remove from oven and sprinkle with flaky sea salt, if desired.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 11 to 14 cookies.
Notes
To make cookies gluten free: I think you could replace the whole wheat flour with gluten free oat flour and get great results. I would probably use 1 cup oat flour. An all-purpose gluten free flour would also work well.
If you have a coconut allergy, feel free to use a vegan butter.
Cookies can be frozen for up to 3 months. Simply place in freezer safe ziploc bag or container. Thaw or reheat to enjoy!
Want to make these cookies more nutritious? Add in 1 to 2 tablespoons of chia seeds or a flax egg to increase fiber & protein!
Nutrition
Serving: 1cookie | Calories: 149cal | Carbohydrates: 20.7g | Protein: 1.7g | Fat: 7.2g | Saturated Fat: 5.2g | Fiber: 2.7g | Sugar: 8.6g