Chocolate Zucchini Breakfast Cookies
Cookies for breakfast? These totally count. 😂 These soft chocolate zucchini breakfast cookies are made with oats, banana, peanut butter, chia seeds and plenty of zucchini — but you’d never guess there are veggies hiding in there!
They’re naturally sweetened with ripe banana and work just as well for a quick breakfast as they do for an easy snack. Perfect for little ones, but definitely not just for kids!
Chocolate Zucchini Breakfast Cookies
Course: Breakfast, SnacksDifficulty: Easy10-12
Cookies10
minutes10
minutesSoft chocolate zucchini breakfast cookies made with banana, oats, peanut butter and chia seeds. An easy egg-free recipe that works for breakfast or snack time!
Ingredients
1 medium ripe banana, mashed
½ cup finely grated zucchini, don’t squeeze
¼ cup peanut butter or almond butter
1¼ cups quick oats
2 tbsp unsweetened cocoa powder
1 tbsp chia seeds
½ tsp vanilla powder or 1 tsp vanilla extract
½ tsp baking powder
2–3 tbsp mini chocolate chips, optional
2–3 tbsp milk of choice, only if needed
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the banana until mostly smooth. Add the grated zucchini and peanut butter and stir until well combined.
- Add the quick oats, cocoa powder, chia seeds, vanilla and baking powder. Mix until everything is evenly combined.
- Fold in the mini chocolate chips, if using.
- If the mixture seems a little dry, add milk 1 tablespoon at a time until it comes together. If it seems wetter than you’d like, let it sit for about 5 minutes so the oats and chia seeds can absorb some of the moisture.
- Scoop about 2 tablespoons of the mixture onto the prepared baking sheet for each cookie. Gently flatten each one with the back of a spoon since the cookies won’t spread much as they bake.
- Bake for 12–15 minutes, or until the cookies are set.
- Let them cool on the baking sheet for 5–10 minutes before transferring to a wire rack. They’ll continue to firm up as they cool while staying nice and soft inside.
Notes
- Don’t squeeze the zucchini: The moisture from the zucchini helps keep these cookies soft, so grate it and add it straight to the mixture.
Use a very ripe banana: Since the banana provides most of the sweetness, the riper and spottier, the better!
Oats: Quick oats give these cookies their softest texture. Rolled oats can also work, but the cookies will be a little chewier.
Chocolate chips: They’re completely optional. Adjust the amount based on your preference and your child’s age, or leave them out altogether.
Nut-free option: You can try sunflower seed butter in place of the peanut or almond butter if you need a nut-free version. Keep in mind that the flavor and color may be slightly different.
Milk: You may not need any at all since bananas and zucchini vary in moisture. Only add it if your mixture feels too dry.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or leave one at room temperature for about 20–30 minutes before serving.
