Description
These Nourishing Banana Bread Zucchini Breakfast Cookies are a wholesome and vegan-friendly treat perfect for breakfast or a healthy snack. Made with whole wheat flour, oats, mashed banana, and shredded zucchini, these cookies strike a perfect balance between nutritious and delicious with a soft, moist texture and a hint of natural sweetness from maple syrup and ripe bananas. They are lightly spiced with cinnamon and include optional mix-ins like chocolate chips and walnuts for added flavor and texture. Easy to prepare and ideal for meal prep, these cookies are also adaptable for gluten-free diets and can be frozen for later enjoyment.
Ingredients
Dry 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
Wet Ingredients:
- 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
Add-ins:
- 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)
Instructions
- Prep your pan: Preheat your oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Whisk the dry ingredients: In a large bowl, thoroughly whisk together the whole wheat flour, rolled oats, baking soda, cinnamon, and kosher salt to ensure even distribution of the leavening and spices.
- Squeeze excess moisture from zucchini: Before mixing wet ingredients, place shredded zucchini in a paper towel or cheesecloth and squeeze firmly to remove as much water as possible. This step is crucial to prevent soggy cookies.
- Mix the wet ingredients: In a separate large bowl, combine the mashed ripe bananas, squeezed shredded zucchini, maple syrup, melted cooled coconut oil, and vanilla extract. Whisk until well blended.
- Combine wet and dry ingredients: Add the wet ingredient mixture to the bowl with dry ingredients. Stir gently until just combined—do not overmix. Fold in the chocolate chips and any optional add-ins like walnuts or chia seeds/flaxseed meal if using. The dough will be wet and sticky, which is expected.
- Scoop and shape dough: Using a ¼ cup measure, drop cookie dough onto prepared baking sheet spacing them about 2 inches apart. To achieve large, puffier cookies, do not flatten. For a slightly thinner cookie, gently press dough balls with the palm of your hand.
- Bake: Place the baking sheet in the preheated oven and bake for 13 to 16 minutes, or until the cookies are golden brown around the edges. Watch closely towards the end of the baking time to avoid overbaking.
- Finish and cool: Remove cookies from the oven and, if desired, sprinkle with flaky sea salt while still warm. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To make these cookies gluten free, substitute whole wheat flour with 1 cup of gluten-free oat flour or an all-purpose gluten-free flour blend.
- If you have a coconut allergy, replace coconut oil with vegan butter or another neutral oil.
- Cookies can be frozen in a freezer-safe bag or container for up to 3 months; thaw or reheat before serving.
- For extra nutrition, add 1 to 2 tablespoons of chia seeds or a flax egg to boost fiber and protein content.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
