Use up some of that garden zucchini in a batch of these healthy Zucchini Oatmeal Breakfast Cookies. Perfect to tuck into lunch boxes!
This recipe is made with 100% whole grains, naturally sweetened and gluten free (if using certified gf ingredients).
Raise your hand if you’re always looking for easy and healthy snack options for the kids… That don’t come out of a package.
I thought I had hit the jackpot when I found out about energy bites (you know, the little balls made from fried fruit and nuts), but turns out my kids don’t tolerate them well.
But these breakfast cookies? They are really saving my butt this summer, with two always-hungry wild childs to feed.
Watch the Zucchini Oatmeal Breakfast Cookies Video Tutorial:
Thankfully they’re easy enough to make with a needy two month old ?
How to Make Healthy Zucchini Oatmeal Cookies:
Do you have to squeeze the shredded zucchini?
Fellow moms in the thick of the early years: I know every little step can feel like an overwhelming mountain.
But yes, you have to squeeze the excess water out of the shredded zucchini, or you’ll end up with soggy cookies.
You could squeeze the zucchini in a clean tea towel.
But these days I use some paper towels. They’ll fall apart a little, but I’ve never experienced the zucchini sticking to it.
And it’s about all I can handle at the moment.
(Because picking zucchini shreds off a tea towel while comforting an unhappy baby? Thanks but no thanks right now…)
What is oat flour?
Oat flour is simply rolled oats you blitz to a powder in your blender or food processor.
If that’s too much for you to handle, feel free to use whole wheat flour instead.
How do you store these healthy oatmeal cookies?
On the counter:
Store the cookies in an airtight container for up to 3 days.
In the freezer:
Place the cookies in a freezer friendly bag or container, label with the name and use-by date (freeze for up to 3 months).
To defrost, remove the cookies from the container and place on a rack on the counter for 1-2 hours.
My kids love these Zucchini Oatmeal Breakfast Cookies for a quick breakfast with a glass of milk on the side before they go run over the flowers n the backyard, ahem.
But they also love eating them by themselves as a healthy afternoon snack. And shhh, but I always sneak a few, too 😉
More Healthy Snack Ideas:
Cranberry Walnut Oatmeal Breakfast Cookies
Zucchini Oatmeal Breakfast Cookies
- 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.
So good made with chocolate chips though to make sure the kids ate them, haha! Were a hit and definitely making again!
Glad to hear it, Sal!
Cynthia East says
I don’t have any quick oats any suggestions ? Do you think I could use all old fashioned oats
and make other adjustments ?
Cynthia – yes, I think using all old fashioned should work. I would suggest adding a few tablespoons of milk (dairy or non dairy) because the old fashioned oats soak up more liquid. I would also let the cookie dough stand for 5 minutes before scooping, so the old fashioned oats can soak. Hope this helps!
Ann Migliore says
These are delicious, and they are better the next day! I used almond flour instead of white. I ran out of honey, so I used some lemon curd instead. It adds a nice touch of lemon.I will make these over and over.
Cheryl Foy says
I made this recipe and it was extremely dry. I double checked my ingredients. I was able to form them enough to hold together to put on a cookie sheet to bake them, but they really are just falling apart. What did I do wrong? I used coconut flour instead of oat flour. I even added extra applesauce and butter to try to make it more moist. Help!
Cheryl, coconut flour is VERY dry compared to most other flour types (even almond flour). You need to add a lot more liquid if substituting coconut flour, I’m guessing that’s why yours were dry.
Hi! Would love to make these but would need to sub out the applesauce and honey (need to make low FODMAP). I’m assuming I could just
do a straight one to one sub for the honey with sugar but what would you recommend to replace the applesauce?
Hi Anna, can you eat bananas? You could definitely try using mashed bananas in place of the applesauce! Let me know if that works, otherwise I’ll think about it some more.
Great recipe. I added craisins and substituted pecans for the walnuts and they were delicious!
I love these cookies. Delicious and sweet enough to taste like dessert but without the guilt when you become addicted to eating them. Would definitely recommend these especially because they are moist in the center and I hate dry cookies. Do you have the nutritional facts however? Would be nice to keep track of what I’m eating.
These were delicious! My whole family enjoyed them.
I made them gluten free and vegan… here is how I altered the recipe: I used almond flour, all old fashioned oats (only because that’s all I had on hand), subbed flax “eggs” for chicken eggs, omitted the honey and increased the applesauce and added a little bit of dark brown sugar.
I’m sure I will continue to tweak the recipe depending on what’s in my cupboard, but these will become a breakfast staple in my house! Thanks!!
Substitute for Apple Sauce is baked zucchini macerated. I soften it in the microwave and mash.
I’m trying this tonight. looks great!
These are really yummy!! I followed the recipe for the most part- added dried cranberries, pecans, tiger nut flower instead of oat flower, and replaced eggs with flaxseed eggs. I love them and so does my picky family!