Blueberry Zucchini Breakfast Cookies -

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5 from 1 vote

Blueberry Zucchini Breakfast Cookies

Zucchini and blueberries made a delicious oat breakfast cookie. Perfect for snacks and pre-workouts too.

Prep Time20

Cook Time14

Total Time34

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry zucchini breakfast cookies, corn-free, dairy-free, egg-free, gluten-free vegan cookie, healthy cookies, plant-based zucchini breakfast cookie, soy-free

Servings: Cookies

Calories: 129kcal

Author: Mary Krick

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

**You can make these cookies monster-size by measuring 1/4 cup of dough and adding 3-5 minutes to the baking time.

**Each cookie has 3 WW points plus each

Nutrition