This post may contain affiliate links. Please read my disclosure and privacy policy.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Healthy zucchini oat breakfast cookies! Baked in a muffin tin, they are vegan, gluten-free, and only 62 calories per big cookie.
Table of Contents
Turn Your Zucchini Into Healthy Breakfast Cookies
Zucchini are already appearing at the farmers’ market–hurrah! They are so versatile and tasty in salads and on the grill all summer long. My nostalgic favorite is zucchini bread.
My super-gardener mother has been growing zucchini galore each and every summer for the past 45+ years; by the end of the season, she is inevitably over loaded with mammoth squash that seem better suited as Neanderthal clubs than food.
But, throughout my childhood, it was these giants that Mom would transform into whole wheat, vanilla and cinnamon-scented loaves of zucchini bread. My brother and sister and I gobbled up slices for breakfast, snacks, dessert, and before and after swim team practice.
These easy breakfast cookies–made with chickpea flour and oats in place of the wheat–are a scrumptious tribute.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- No refined sugar
- 62 calories per generous cookie
- Easy to make
- can be made oil-free
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- rolled oats, certified GF as needed
- chickpea flour
- flaxseed meal
- coconut sugar
- baking soda
- salt
- ground cinnamon
- zucchini
- unsweetened applesauce
- dried cranberries or raisins, chopped
- virgin coconut oil, melted
Zucchini: Fit for Athletes
It turns out that mom was ahead of the curve in creating empowering, healthy recipes for her growing athletes. Like bananas, zucchini is a good source of potassium (you need it after a long, sweaty workout!). It’s an excellent source of the antioxidant vitamins A and C, which leads to great vision from the former and an immune system boost from the latter.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Preheat oven to 375F (180C). Grease or spray 18 cups of two standard size muffin tins.
- In a large bowl, whisk together the oats, chickpea flour, flax, coconut sugar, baking soda, salt and cinnamon.
- Add the zucchini, applesauce, cranberries and coconut oil, stirring until completely blended.
- Divide batter evenly between prepared cups (about 2 heaping tablespoons each), smoothing tops,
- Bake in preheated oven for 10 t 12 minutes until golden brown and set at the centers.
- Cool in tins on a cooling rack for 10 minutes and then remove from tins. Serve warm, room temperature or chilled.
Taste and Texture of the Zucchini Oat Breakfast Cookies
The zucchini oat breakfast cookies are lightly sweet, as well as moist, delicious and satisfying. They are perfect for snacks, breakfast, dessert, or pre- or post-workout fuel. Making them in the muffin tin ensures that they will all be evenly portioned and perfectly baked, with plenty of golden-brown edges.
FAQ
- Can I make the cookies oil-free? Yes! Replace the oil with an equal amount of unsweetened applesauce.
- How should I store the cookies? Store in an airtight container at room temperature for 2 days, in the refrigerator for 2 weeks or freezer for 3 months.
Happy baking!
More Delectable Vegan & Gluten-Free Zucchini Recipes:
- Individual Zucchini Bread Baked Oatmeal (oil-free)
- Healthy Zucchini Oat Bread (oil-free)
- Chickpea Flour Zucchini Muffins (oil-free, grain-free)
- 4-Ingredient Zucchini Skillet Flatbreads
- Coconut Flour Zucchini Cookies (grain-free)
- Coconut Flour Zucchini Brownies {oil-free, grain-free}
- 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
- Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}
Zucchini Oat Breakfast Cookies (Vegan, GF)
Equipment
- 2 standard size muffin tin (12-count)
Ingredients
- 1 cup rolled oats, certified GF as needed
- 2/3 cup chickpea flour
- 1/4 cup flaxseed meal
- 2 tablespoons coconut sugar or packed brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon ground cinnamon
- 1 cup shredded zucchini, (unpeeled; do not drain)
- 1/2 cup unsweetened applesauce
- 2 tablespoons dried cranberries or raisins, chopped
- 1.5 tablespoons virgin coconut oil, melted
Instructions
- Preheat oven to 375F (180C). Grease or spray 18 cups of two standard size muffin tins.
- In a large bowl, whisk together the oats, chickpea flour, flax, coconut sugar, baking soda, salt and cinnamon.
- Add the zucchini, applesauce, cranberries and coconut oil, stirring until completely blended.
- Divide batter evenly between prepared cups (about 2 heaping tablespoons each), smoothing tops,
- Bake in preheated oven for 10 t 12 minutes until golden brown and set at the centers.
- Cool in tins on a cooling rack for 10 minutes and then remove from tins. Serve warm, room temperature or chilled.
Camilla, Many of your puck recipes contain flax seeds which I am allergic to. Is the flax necessary structurally for the pucks? If so any suggestions on what can be substituted.
Hi Lisa,
I am so sorry to hear about your allergy! In many cases, yes, they are needed to help hold the pucks together, but they also contribute to the overall texture, as well as add some healthy fat. In general, I would recommend adding an equal amount of ground oats in their place PLUS about 1/2 teaspoon whole psyllium husk and 1/2 teaspoon oil of your choice for every tablespoon of flaxseed meal.
Thanks I will give it a try