If you’re craving a wholesome, cheerful start to your morning, let me introduce you to this delightful Vegan Banana Zucchini Breakfast Cookies Recipe. These cookies are not only packed with nutritious goodness but also burst with warm flavors that make waking up an absolute joy!
Why You’ll Love This Recipe
- Naturally Sweet & Moist: The mashed banana and shredded zucchini create a soft, melt-in-your-mouth texture without any refined sugars.
- Quick & Easy to Make: Just 10 minutes prep time and a simple mix-and-bake method — perfect for busy mornings or meal prep.
- Flexible Ingredients: Use whole wheat or white whole wheat flour and customize mix-ins based on what you have on hand.
- Vegan & Nourishing: Completely plant-based, these cookies deliver fiber, healthy fats, and antioxidants to power your day.
Ingredients You’ll Need
This Vegan Banana Zucchini Breakfast Cookies Recipe uses simple, wholesome ingredients that work harmoniously to create a cookie that’s both nourishing and delicious. Each element brings a special touch, from the hearty oats adding chew to the cinnamon sprinkling warmth and spice.
- Whole wheat pastry flour or white whole wheat flour: Offers a tender crumb with extra fiber; the choice depends on how rustic or light you prefer your cookies.
- Old-fashioned rolled oats: Adds heartiness and texture, making these cookies feel like a comforting breakfast in hand.
- Baking soda, cinnamon, and kosher salt: Essential for leavening, warmth, and enhancing all the other flavors.
- Ripe bananas: The natural sweetener and binder that keeps these cookies moist and flavorful.
- Shredded zucchini: A sneaky way to sneak in some extra veggies while keeping the cookies tender and fresh.
- Pure maple syrup: Provides a touch of sweet depth that complements the bananas beautifully.
- Coconut oil: Adds richness and helps bind the dough with a subtle tropical note.
- Vanilla extract: A pinch of magic that elevates this treat from good to unforgettable.
- Chocolate chips: Brings melty pockets of indulgence — vegan options keep it plant-based.
- Optional mix-ins like walnuts and chia seeds: For added crunch and nutrition, these extras are entirely up to your taste.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
One of the best parts about this Vegan Banana Zucchini Breakfast Cookies Recipe is how wonderfully adaptable it is. Feel free to get creative and tailor it to your preferences or pantry staples. Changing things up is both encouraged and delicious!
- Nutty Boost: Toss in chopped pecans, almonds, or your favorite nuts instead of walnuts for a different crunch and flavor profile.
- Seed Power: Swap chia seeds for flax meal or hemp seeds, adding omega-3s and creating a subtly nutty texture.
- Spice It Up: Add a pinch of nutmeg or ginger along with the cinnamon for a cozy warmth that’s perfect for cooler mornings.
- Fruit Twists: Incorporate dried cranberries, raisins, or chopped dried apricots for bursts of chewy sweetness.
- Chocolate Variants: Use white chocolate or add cacao nibs for a less sweet but delightfully intense chocolate flavor.
How to Make Vegan Banana Zucchini Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and lining a large baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and come off the pan effortlessly, making cleanup a breeze — a small step with big rewards!
Step 2: Whisk Together the Dry Ingredients
In a large bowl, whisk whole wheat pastry flour, rolled oats, baking soda, cinnamon, and kosher salt until nicely combined. This blend gives your cookies a balanced structure and that inviting warm aroma even before baking.
Step 3: Prep Your Zucchini
Take your shredded zucchini and squeeze out the excess moisture using a paper towel or cheesecloth — this is a crucial step! Removing water prevents your cookies from becoming soggy and helps maintain their perfect chewy texture.
Step 4: Mix the Wet Ingredients
In another large bowl, combine mashed ripe bananas, the prepared shredded zucchini, maple syrup, melted coconut oil, and vanilla extract. Stir these together until smooth and well incorporated, setting the stage for rich flavor and moistness.
Step 5: Combine and Fold in Chocolate Chips
Add the wet mixture to the dry ingredients and stir until just combined — a few lumps are okay here! Finally, fold in your chocolate chips gently. The dough will be pleasantly sticky and a bit wet, which means your cookies will bake up beautifully soft and tender.
Step 6: Scoop and Bake
Using a ¼ cup measure, scoop out dough balls onto your baking sheet, spacing them about 2 inches apart. For big, thick, puffy cookies, leave them as is and bake immediately. If you prefer a slightly flatter cookie, gently press the tops with your palm. Bake for 13-16 minutes until edges are golden brown and intoxicating aromas fill the kitchen!
Step 7: Cool and Enjoy
Once out of the oven, sprinkle a pinch of flaky sea salt atop each cookie for a delightful contrast in flavor. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and keeps you from burning your fingers — trust me, it’s worth the wait!
Pro Tips for Making Vegan Banana Zucchini Breakfast Cookies Recipe
- Squeeze That Zucchini Well: Removing moisture is key for texture; soggy dough leads to flat cookies, so don’t skip this step.
- Don’t Overmix: Stir the dough gently until just combined to keep cookies tender and prevent toughness.
- Use Ripe Bananas: The sweeter and softer the bananas, the richer and more flavorful your cookies will turn out.
- Baking Time Varies: Depending on your oven and desired cookie thickness, start checking at 13 minutes to avoid overbaking.
How to Serve Vegan Banana Zucchini Breakfast Cookies Recipe
Garnishes
A light sprinkle of flaky sea salt right after the cookies come out of the oven perfectly balances their sweetness and enhances all the flavors. For an extra touch, try a dusting of cinnamon or a drizzle of natural nut butter to add richness.
Side Dishes
Pair these cookies with a warm cup of your favorite plant-based milk, a fresh fruit salad, or a bowl of creamy vegan yogurt topped with granola for a complete, satisfying breakfast experience that feels indulgent yet nourishing.
Creative Ways to Present
Arrange a few cookies on a rustic wooden board with small bowls of almond butter, fresh berries, and nuts. Add a sprig of mint or edible flowers to bring a vibrant, café-style vibe that makes breakfast feel special.
Make Ahead and Storage
Storing Leftovers
Keep your Vegan Banana Zucchini Breakfast Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and flavorful without drying out, so they’re ready for your busy mornings or quick snacks.
Freezing
These cookies freeze beautifully! Place them in a freezer-safe container or zip-top bag with parchment paper between layers to avoid sticking. Freeze for up to 3 months, making batch prep a game changer for hectic weeks.
Reheating
Warm a frozen or refrigerated cookie in the microwave for 15-20 seconds or pop it in a preheated oven at 300°F for about 5 minutes. This brings back that freshly baked softness and releases those lovely banana and cinnamon aromas.
FAQs
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Can I use regular all-purpose flour instead of whole wheat flour?
Yes! Using all-purpose flour will result in a lighter texture and color, but whole wheat pastry flour adds extra fiber and a lovely nutty flavor that perfectly complements the banana and zucchini.
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How do I make sure my cookies don’t turn out soggy?
The most important step is to thoroughly squeeze out excess moisture from the shredded zucchini before mixing. Also, avoid overbaking to prevent them from drying out.
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Can I replace the maple syrup with another sweetener?
Absolutely! You can swap maple syrup with agave nectar or brown rice syrup to keep it vegan, or honey if you’re not strictly vegan. Just adjust to taste since sweetness levels vary.
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Are these cookies kid-friendly?
Definitely! These cookies are soft, mildly sweet, and packed with healthy ingredients, making them a perfect breakfast or snack for children and adults alike.
Final Thoughts
I truly hope you enjoy making and munching on this Vegan Banana Zucchini Breakfast Cookies Recipe as much as I do. They’re a guilt-free way to start your day with a smile, a little sweetness, and a lot of love packed into every bite. Go ahead, bake a batch and share the joy with your loved ones!
PrintVegan Banana Zucchini Breakfast Cookies Recipe
These Vegan Banana Zucchini Breakfast Cookies are a wholesome, delicious treat perfect for a nourishing morning or a healthy snack. Packed with whole wheat flour, oats, banana, and zucchini, they offer a balanced blend of fiber and natural sweetness, enhanced by a touch of cinnamon and optional chocolate chips or nuts. Naturally vegan and easy to prepare, these cookies bake up soft and moist with a tender crumb, making them an ideal make-ahead breakfast or on-the-go snack.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 14 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry ingredients:
- 3/4 cup (85g) whole wheat pastry flour or white whole wheat flour
- 1 cup (95g) old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
Wet ingredients:
- 1 cup mashed ripe banana (from about 2 medium bananas)
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel
- 1 to 2 tablespoons pure maple syrup (can also use honey if not vegan)
- 1/4 cup (56g) melted and cooled coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup (90g) chocolate chips, vegan if desired
Optional mix-ins & toppings:
- 1/4 cup chopped walnuts
- 1 tablespoon chia seeds or flaxseed meal
- Flaky sea salt, for sprinkling on top
Instructions
- Prep your pan: Preheat your oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper to prevent sticking and prepare for baking.
- Whisk the dry ingredients: In a large bowl, combine the whole wheat flour, rolled oats, baking soda, cinnamon, and kosher salt. Whisk these together thoroughly and set aside.
- Prepare the zucchini: Shred the zucchini and then squeeze out the excess moisture using a paper towel or cheesecloth. This step is crucial to avoid soggy cookies and helps maintain the proper dough consistency.
- Mix the wet ingredients: In a separate large bowl, mix the mashed ripe bananas, shredded and drained zucchini, maple syrup (or honey), melted and cooled coconut oil, and vanilla extract until well combined.
- Combine wet and dry ingredients: Add the wet mixture to the bowl with dry ingredients and stir until just combined. Fold in the chocolate chips gently. The dough will be wet and sticky, which is expected.
- Scoop and arrange dough: Using a ¼ cup measure, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. For thicker, puffy cookies, do not flatten the dough balls; alternatively, you may very slightly flatten them if a thinner cookie is preferred.
- Bake the cookies: Place the baking sheet in the oven and bake for 13 to 16 minutes, or until the cookies are golden brown around the edges.
- Cool and finish: Remove the cookies from the oven and optionally sprinkle with flaky sea salt while warm. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to squeeze out as much moisture as possible from the shredded zucchini to prevent the dough from becoming too wet.
- Use ripe bananas for natural sweetness and optimal texture.
- If you prefer a sweeter cookie, increase the maple syrup to 2 tablespoons.
- Optional mix-ins like chopped walnuts or chia/flax seeds add nutrition and texture.
- Cookies keep well stored in an airtight container for up to 3 days or can be frozen for longer storage.
- For gluten-free option, substitute whole wheat flour with a gluten-free flour blend.
- Using vegan chocolate chips keeps the recipe fully plant-based.
