Name: Nourishing Vegan Banana-Zucchini Breakfast Cookies Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: ¾ cup (85g) whole wheat pastry flour or white whole wheat flour; 1 cup (95g) old-fashioned rolled oats; ½ teaspoon baking soda; ½ teaspoon cinnamon; ¼ teaspoon kosher salt; 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); ¼ cup (56g) melted and cooled coconut oil; 1 teaspoon vanilla extract; ½ cup (90g) chocolate chips, vegan if desired; ¼ cup chopped walnuts (optional); 1 tablespoon chia seeds or flaxseed meal (optional); Flaky sea salt, for sprinkling on top (optional)

Print Recipe· 4.1 from 11 reviews

If you are searching for a vibrant and wholesome way to brighten your mornings, this Nourishing Vegan Banana-Zucchini Breakfast Cookies Recipe will quickly become one of your favorites. Packed with the natural sweetness of ripe bananas, the subtle earthiness of shredded zucchini, and the heartiness of oats and whole wheat flour, these cookies offer a delightful texture and an explosion of flavors in every bite. Lightly spiced with cinnamon and elevated by a touch of vanilla and chocolate chips, they are a perfect plant-based breakfast or snack. Plus, their vegan nature means everyone can enjoy them guilt-free and energized for the day ahead.

Ingredients You’ll Need

In a clear glass bowl, there is a thick, creamy batter with visible small dark brown chocolate chips scattered throughout. The batter has light beige and green flecks, showing bits of shredded zucchini mixed well into the texture. A wooden spoon with a dark brown handle is partly buried in the mixture on the right side of the bowl. Around the bowl, there are a few loose chocolate chips on a white marbled surface. At the bottom left corner, there are three ripe bananas with brown spots, and at the top left corner, a small green zucchini is lying on the white marbled texture. The light is soft and natural, giving the whole image a warm, fresh feeling. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe has a starring role, combining simple pantry staples with fresh, wholesome items to create unforgettable taste and texture. Each element is essential, whether it’s bringing moisture, binding the dough, giving body, or providing subtle sweetness and spice.

Whole wheat pastry flour (¾ cup / 85g): This flour gives the cookies a tender crumb while adding fiber and a gentle nuttiness.
Old-fashioned rolled oats (1 cup / 95g): Oats lend a chewy texture and help keep you full longer.
Baking soda (½ teaspoon): The leavening agent that helps the cookies rise just right for a soft yet sturdy bite.
Cinnamon (½ teaspoon): Adds warm spice notes that complement the banana and zucchini beautifully.
Kosher salt (¼ teaspoon): Balances the sweetness and enhances all the other flavors.
Mashed ripe banana (1 cup): Acts as a natural sweetener and provides moistness essential for soft cookies.
Shredded zucchini (1 cup): Adds moisture, subtle green freshness, and sneaks in extra veggies effortlessly.
Pure maple syrup (1 to 2 tablespoons): Optional sweetness that enhances flavor without overpowering.
Coconut oil (¼ cup / 56g), melted and cooled: Delivers rich, tender texture and a mild tropical note.
Vanilla extract (1 teaspoon): Rounds out the flavor with comforting sweetness.
Chocolate chips (½ cup / 90g): The perfect indulgent touch that melts gently into each cookie.
Optional mix-ins like chopped walnuts (¼ cup) or chia/flax seeds (1 tablespoon): Great for adding crunch and a nutritional boost.
Flaky sea salt: A sprinkle on top to contrast the sweetness and intensify flavors.

How to Make Nourishing Vegan Banana-Zucchini Breakfast Cookies Recipe

Step 1: Prep Your Baking Essentials

Start by preheating your oven to 350 degrees Fahrenheit and lining a large baking sheet with parchment paper. This simple prep ensures your cookies bake evenly and release easily, setting you up for a deliciously smooth baking experience from the very beginning.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the whole wheat pastry flour, rolled oats, baking soda, cinnamon, and kosher salt. Making sure these dry ingredients are evenly combined helps the cookies rise evenly and develop a harmonious blend of taste and texture. Set this mixture aside as you prepare the wet ingredients.

Step 3: Prepare the Zucchini

Before mixing the wet ingredients, carefully shred the zucchini and then squeeze out as much excess moisture as possible using a paper towel or cheesecloth. This step is absolutely crucial because too much moisture can make the cookies soggy instead of delightfully tender and chewy.

Step 4: Mix the Wet Ingredients

In a separate large bowl, blend the mashed ripe bananas, shredded and squeezed zucchini, maple syrup, melted coconut oil, and vanilla extract until everything is smooth and well combined. This mixture serves as the heart of the cookie dough, infusing it with natural sweetness, moisture, and rich flavor.

Step 5: Combine Wet and Dry Ingredients

Add the wet mixture to the dry ingredients and stir until just combined—don’t overmix. The dough will be sticky and wet, which is exactly how it should be for these soft, nourishing cookies.

Step 6: Add the Special Touches

Fold the chocolate chips gently into the dough, ensuring they are dispersed throughout. If you want, this is also the time to add optional mix-ins like chopped walnuts or chia seeds for extra nutrition and texture.

Step 7: Portion the Dough and Bake

Use a ¼ cup measuring scoop to drop the dough onto your prepared baking sheet, spacing each cookie about 2 inches apart. For thick, puffy cookies, leave dough mounds as they are; if you prefer a flatter cookie, lightly press them down with your palm before baking. Bake for 13 to 16 minutes until golden brown around the edges, then remove from the oven and sprinkle with flaky sea salt if you love the sweet-salty contrast!

Step 8: Cool and Enjoy

Allow your cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This resting period lets them set perfectly, making them easier to lift and enjoy at their best texture.

How to Serve Nourishing Vegan Banana-Zucchini Breakfast Cookies Recipe

The image shows three chunky cookies on a white plate, with one cookie in the front that has a bite taken out, revealing a soft, textured inside with green specks and dark chocolate chips scattered throughout. The cookies have a golden-brown color with visible oats and are topped with chocolate chips and a sprinkle of coarse sea salt. Extra chocolate chips are placed casually on the plate around the cookies. The background is a white marbled surface with a blurred white plate holding more cookies. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling flaky sea salt on top right after baking adds a delightful touch of saltiness that balances the natural sweetness, elevating the flavors to new heights. You can also dust a little cinnamon on the cookies just before serving for an aromatic finish.

Side Dishes

These breakfast cookies pair beautifully with a vibrant fruit salad or a warm cup of plant-based milk or coffee. A small bowl of fresh berries makes an ideal refreshing contrast, while a creamy nut butter spread can add richness to each bite.

Creative Ways to Present

Feeling fancy? Stack a few cookies and sandwich some almond or peanut butter mixed with a hint of maple syrup between them for an irresistible cookie sandwich. Another crowd-pleaser is to crumble these cookies over a bowl of vegan yogurt for a quick parfait with texture and flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed up ensures they stay moist and flavorful, perfect for quick breakfasts or snacks on the go throughout your busy week.

Freezing

These cookies freeze wonderfully! Place cooled cookies in a freezer-safe bag or container for up to 3 months. Just thaw them at room temperature or pop them in the microwave for a few seconds, and they’ll taste freshly baked again.

Reheating

For a warm and comforting treat, reheat the cookies in a toaster oven or conventional oven at 300 degrees Fahrenheit for 5 to 7 minutes. This helps revive their soft texture and makes the chocolate chips melt ever so slightly, bringing those cozy flavors back to life.

FAQs

Can I use gluten-free flour instead of whole wheat pastry flour?

Absolutely! You can replace the flour with gluten-free oat flour or an all-purpose gluten-free blend. Using about one cup usually works well and maintains the cookie’s wonderful texture.

Is it necessary to squeeze out the zucchini moisture?

Yes, it is very important. Excess moisture from zucchini can make the dough too wet and the cookies less able to hold their shape, resulting in a soggy texture instead of soft and chewy.

Can I substitute maple syrup with another sweetener?

Maple syrup is ideal for a subtle, natural sweetness, but if you’re not strictly vegan, honey works well too. You might also use agave or coconut nectar, adjusting amounts slightly to taste.

What can I use instead of coconut oil?

If you prefer to avoid coconut oil, vegan butter or another neutral oil like avocado oil can be swapped in. The texture and moisture might vary slightly but still yield delicious results.

How long do these cookies stay fresh?

When stored in an airtight container at room temperature, expect them to stay fresh and tasty for about 4 days. Refrigeration may extend this slightly but can dry them out if not sealed tightly.

Final Thoughts

If you want a breakfast cookie recipe that’s satisfying, wholesome, and utterly delicious, you have to try this Nourishing Vegan Banana-Zucchini Breakfast Cookies Recipe. It brilliantly balances healthful ingredients with indulgent flavors and textures, making mornings something to look forward to. Plus, the simplicity and flexibility of this recipe make it a winner for all skill levels and taste preferences. I promise once you bake these, they’ll become a beloved staple in your kitchen too!