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stack of healthy zucchini oatmeal breakfast cookies

Zucchini Oatmeal Breakfast Cookies

Use up some of that garden zucchini in a batch of these healthy Zucchini Oatmeal Breakfast Cookies. Perfect to tuck into lunch boxes!
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 25 cookies
Author Nora


  • 1 1/2 cups quick oats
  • 3/4 cup old fashioned oats
  • 1 cup oat flour OR ground grain of your choice
  • 1/4 cup ground golden flax OR chia seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 1/3 cup honey
  • 4 tablespoons melted coconut oil OR butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini excess moisture squeezed out
  • 1/4 cup chopped walnuts


  • Prep: Preheat the oven to 360°Line two baking sheets.
  • Make Cookies: Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking).
  • Bake: Bake the cookies for 12-14 minutes, or until lightly golden. Cool on a rack, then store in an airtight contianer for up to 3 days.