Vegan Chocolate Chip Zucchini Breakfast Cookies

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Vegan Chocolate Chip Zucchini Breakfast Cookies

Course Breakfast
Servings 12


  • 3/4 Cup shredded Zucchini about 1 medium-large zucchini
  • 1 ripe Banana
  • 1/3 Cup Peanut Butter
  • 1 Cup Rolled Oats
  • 1/2 Cup Oat Flour
  • 3 Tablespoons Maple Syrup
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking Powder
  • 3/4 Cup Chocolate Chips
  • A pinch of Flaky Sea Salt


  • Preheat your oven to 350 F.
  • Line a baking sheet with parchment paper, making sure to lightly grease it so the parchment paper sticks.
  • Grate the zucchini using a box grater, then squeeze out as much moisture as possible using a paper towel.
  • In a bowl, mash the banana with the zucchini until well combined.
  • Add the remaining ingredients to the bowl and mix until a dough forms.
  • Use a cookie scoop to scoop out the dough onto the lined baking sheet, making about 12-14 cookies depending on the size.
  • Sprinkle a pinch of flaky salt on top of each cookie.
  • Bake for 12-14 minutes until the cookies are soft. Let them cool completely before enjoying!
  • Store any leftovers in an airtight container for up to one week. Enjoy your delicious breakfast cookies!

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