Vegan 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
Units
Scale
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.
