These 1-bowl Zucchini Bread Breakfast Cookies are the perfect make-ahead breakfast, snack, or dessert! Full of wholesome ingredients with some veggies snuck in, you can’t go wrong!
Today we’re talking perfectly chewy, wonderfully moist, maple syrup sweetened Zucchini Bread Breakfast Cookies! I mean seriously… who knew sneaking vegetables into a cookie could be SO delicious?! I’ve been eating 1-2 every single day this week and I don’t see that stopping any time soon. I love eating a couple for breakfast or one as a little afternoon snack.
It’s basically a hobby of mine to try to sneak vegetables into foods without being able to taste them, and I definitely succeeded with this recipe. These cookies only require 1 bowl, are super easy to make, and you probably already have these ingredients on hand!
To make these Zucchini Bread Breakfast Cookies you will need:
- rolled oatmeal
- banana
- almond butter
- maple syrup
- zucchini
- walnuts
- vanilla
- cinnamon
- baking powder
- chocolate chips
If you love this recipe, you may also like:
- Double Chocolate Breakfast Cookies
- Chocolate Chip Pumpkin Breakfast Cookies
- Chocolate Chip Peanut Butter Breakfast Cookies
- Double Chocolate Zucchini Oatmeal Bars
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Zucchini Bread Breakfast Cookies
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 14 cookies 1x
- Diet: Gluten Free
Description
These 1-bowl Zucchini Bread Breakfast Cookies are the perfect make-ahead breakfast, snack, or dessert! Full of wholesome ingredients with some veggies snuck in, you can’t go wrong!
Ingredients
- 2 ripe mashed bananas
- 2 cups old fashioned rolled oatmeal
- 1/2 cup creamy almond butter
- 1/4 cup maple syrup
- 1 small finely grated zucchini (squeezed of excess liquid)
- 1/2 cup walnuts, broken into pieces
- 1/2 cup chocolate chips
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- pinch of salt
- • 1-2 scoops Collagen (optional)
Instructions
- Preheat the oven to 325. Line a cookie sheet with parchment paper and set aside.
- Mix all ingredients together in a bowl until fully combined. Measure out ¼ cup of the cookie dough for each cookie. Place dough onto prepared cookie sheet and press down slightly.
- Bake for 20 minutes. Let cool and enjoy!
Notes
- These cookies are so versatile and impossible to mess up so have fun with them! Maybe try throwing in your favorite protein powder for a little boost. Or try using peanut butter chips, or a different nut of choice.
- I used almond butter but any creamy nut butter will work.
- Zucchini has a ton of liquid in it so make sure to really squeeze it out!
- Category: breakfast, snack
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 10.5g
- Fat: 10g
- Carbohydrates: 22.8g
- Protein: 4.7g
- Cholesterol: 0mg
Keywords: zucchini bread breakfast cookies, breakfast cookies, healthy breakfast cookies
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These cookies are SO DELICIOUS, light, and tasty. The perfect sweat and savory type of food! Love these for breakfast or A mid day pick me up since there’s NO added sugar!! I have also subbed PB2 and low cal maple syrup for a lower calorie option and they’re just as great.
★★★★★
Love those subs! So glad you liked them 🙂