Blueberry Zucchini Breakfast Cookies
Blueberry Zucchini Breakfast Cookies are scrumptious. What a delicious way to start your day. These breakfast cookies are soft and satisfying, but not just for breakfast; they are perfect for snack time and even dessert. If you are like me, I think you will find yourself munching on a blueberry zucchini cookie at any time of the day.
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These blueberry breakfast cookies should be baked to a nice golden color. When you bite into one, you will bite into a soft, tender cookie with a burst of berries.
Like many folks, we grow our zucchini because it’s easy to grow. I freeze the grated and pre-measured zucchini in one-cup portions. You can see I left the peeling on; it adds a nice touch of color to the cookies.
Zucchini is a fantastic food to add to baked recipes like muffins, breads, brownies, and breakfast cookies. Zucchini not only helps keep baked items tender, but it provides us with many health benefits, too:
- Vitamin A, and even more when it’s cooked
- Lutein for eye health
- High in antioxidants to support the immune system
- Promotes a healthy heart and cholesterol levels
To Make Blueberry Zucchini Breakfast Cookies, You Will Need These Ingredients:
- Bananas ~ not too ripe for Low FODMAP
- Zucchini
- Coconut oil
- Honey or pure maple syrup ~ pure maple syrup for Low FODMAP
- Vanilla extract
- Oat flour or a gluten-free one-to-one baking blend
- Old-fashioned oats
- Baking soda
- Cinnamon
- Salt
- Walnuts ~ optional
- Mini semi-sweet, allergy-friendly chocolate chips ~ optional
- Fresh blueberries, dried wild blueberries, or raisins
Try these healthy cookie options: Chewy low-fat apple oat cookies, Healthy Gluten-Free Collagen Breakfast Cookies, and GF Banana, Oat, & Applesauce Breakfast Cookies.
I hope you enjoy these blueberry zucchini breakfast cookies and make them often.
Blueberry Zucchini Breakfast Cookies
Ingredients
- 2 cups zucchini, grated and moisture squeezed out
- 2 medium bananas
- 2 tbsp honey or pure maple syrup
- 1/4 cup coconut oil
- 1 1/2 tsp vanilla
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup oat flour or a gluten-free not-to-one blend
- 1 cup sprouted oats or old-fashioned oats
- 2 tbsp chopped walnuts
- 1/4 cup mini semi-sweet chocolate chips
- 3/4 cup fresh blueberries or 1/2 cup dried wild blueberries
Instructions
- Heat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone liner.
- Grate zucchini and squeeze out any excess moisture.
- In a large mixing bowl mash bananas, zucchini, and coconut oil together until creamy.
- Mix in honey and vanilla.
- Stir in baking soda, cinnamon, and salt.
- Add oat flour, oats, and chopped walnuts and stir to combine.
- Fold in chocolate chips and blueberries or raisins.
- Drop 2 tbsp of dough onto the cookie sheet and slightly flatten the tops.
- Bake for 12-14 minutes.
- Before transferring to a cooking rack let cookies rest for 2 minutes.
- These will keep one week in the refrigerator or freeze for longer storage.
Notes
Nutrition
I always get excited for new breakfast cookies…These look so good. I can’t wait to try the recipe.
Thanks Ranie! Let me know what you think. I’m a fan of breakfast cookies too.