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Zucchini Bread Breakfast Cookies (gluten-free, refined sugar-free, oil-free, dairy-free option, vegan option)

Prep Time 10 minutes
Cook Time 12 minutes
Servings 15 cookies
Calories 96 kcal


  • 1/3 cup oat flour (certified gluten-free)
  • 1/2 cup oats (certified gluten-free)
  • 1/4 cup ground flax seed
  • 1/2 cup walnuts, finely chopped
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup almond butter or cashew butter
  • 3 tbsp honey (maple syrup, if vegan)
  • 1/2 tsp vanilla
  • 1 egg (flax egg, if vegan)
  • 1/3 cup chocolate chips (dairy-free, if vegan or needed)
  • 3/4 cup shredded zucchini (squeezed to remove excess water)


  1. To begin, preheat your oven to 375 and line a pan with parchment paper.

  2. In a large mixing bowl, add your dry ingredients and stir them together (oat flour, oats, flax seed, walnuts, cinnamon, nutmeg, baking soda and salt).

  3. In a small mixing bowl, add your wet ingredients and whisk them together till completely combined (nut butter, honey, vanilla, egg).

  4. Pour your wet ingredients into your dry ingredients and stir them together till well combined. Add your zucchini and chocolate chips, and gently fold them into your cookie batter.

  5. Scoop your cookies onto your pan, evenly spread apart, and then flatten the tops of each cookie gently (these cookies don't spread much). You can add a few extra chocolate chips on top of each cookie too if you'd like!

  6. Bake in the oven for 10-12 minutes, or till the tops and edges of the cookies are set.

  7. After cooling for about 15 minutes on the pan, remove the cookies to a baking rack to cool completely. Devour!

Recipe Notes

Store these cookies in the fridge and they will last about a week.