Healthy, grain-free, vegan, delicious, zucchini-bread breakfast cookies–it’s a mouthful, in more ways than one! These cookies are perfect, portable breakfast options that taste like cake donuts, yet start your day with vegetables!
I know that I am jumping the gun–backyard zucchini crops will not be coming in for another few months–but I decided I simply could not wait to create a new riff on one of my favorite treats, zucchini bread.
So without further delay, allow me to introduce you to my Zucchini Bread Breakfast Cookies, which are both Grain-Free & Vegan. In addition to being tender and delicious, they are also perfect for fueling up on the run during the hot days of summer!
Although these cookies are packed with zucchini, the batch is small–yielding 15 generous-size cookies–so you will not need a bumper crop of zucchini to get started. One small to medium-size zucchini is perfect for the required quantity (1 cup shredded).
I recommend using the smaller size holes on your grater. The liquid is not drained from the zucchini before using, hence the smaller grated pieces distribute the moisture throughout the cookies more evenly than when coarsely grated. The result is a light, tender cookie as opposed to a damp, heavy cookie.
Shredding the zucchini is the only time-consuming step, and it takes all of one minute. From there, it is a matter of mixing the dough and letting it rest for 5 minutes.
The tender texture for these cookies comes from one of my favorite combinations of grain-free flours: chickpea flour and coconut flour. The former adds the structure (in the absence of gluten and eggs), while the latter adds softness and a natural sweetness.
Let the dough rest for 5 minutes so that the super-absorbent coconut flour can soak up some of the liquid from the zucchini. Following this brief spell, the dough will be light, fluffy and easy to scoop. I used a medium-size cookie scoop, but a regular kitchen spoon will work, too (just be sure to scoop the dough into mounds).
Into a 350F oven they go, and less than 20 minutes later, you’ve got more than dozen delectable cookies for breakfasts, snacks, desserts, or pre-/post-workout fuel!
I kid you not when I say that these cookies taste a lot like cake donuts (a delightful bonus, courtesy of the coconut flour). Take a look at the light and tender interior:
Here’s to easy, grain-free, vegan baking, and cookies for breakfast!
- ½ cup chickpea flour (lightly spoon to measure; do not pack)
- ⅓ cup coconut flour (lightly spoon to measure; do not pack)
- 3 tablespoons coconut palm sugar
- 2 teaspoons baking powder
- ¾ teaspoon pumpkin pie spice or ground cinnamon
- ¼ teaspoon fine sea salt
- 1 cup finely grated zucchini (do not drain or squeeze out water)
- ⅓ cup nondairy milk (I used plain almond)
- 2 tablespoons vegetable oil (I used avocado oil)
- 1 teaspoon vanilla extract
- Preheat oven to 350F. Line a large cookie sheet with parchment paper.
- In a small bowl, whisk together the chickpea flour, coconut flour, sugar, baking powder, pumpkin pie spice, and salt, breaking up any and all lumps,
- In a medium bowl, stir together the zucchini, milk, oil, and vanilla; add the flour mixture, stirring until completely blended. Let dough stand for 5 minutes (allows the coconut flour to absorb some of the liquid).
- Using a medium cookie scoop, scoop 15 mounds of cookie dough onto the prepared cookie sheet, spacing the cookie dough mounds 2 inches apart.
- Bake in the preheated oven for 13 to 18 minutes until golden brown and centers are firm to the touch. Cool for 1 minute on cookie sheet before transferring with a spatula to a wire cooling rack.
Tip: An equal amount of brown sugar or the granular sugar of your choice can be used in place of the coconut palm sugar.