Vegan Banana Zucchini Breakfast Cookies Recipe
These Vegan Banana Zucchini Breakfast Cookies are a wholesome, delicious way to start your day. Loaded with whole wheat pastry flour, rolled oats, ripe bananas, and shredded zucchini, they combine natural sweetness with a moist and tender texture. Enhanced with warming cinnamon, vegan chocolate chips, and optional walnuts or chia seeds, these cookies are perfect for a quick breakfast or healthy snack. Made with simple, plant-based ingredients and baked to golden perfection, they are both nutritious and satisfying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 11 to 14 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
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
- ½ cup (90g) chocolate chips, vegan if desired
Optional mix-ins & toppings:
- ¼ cup chopped walnuts
- 1 tablespoon chia seeds or flaxseed meal
- Flaky sea salt, for sprinkling on top
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 ensure easy cleanup.
- Whisk the dry ingredients: In a large bowl, combine the whole wheat pastry flour, rolled oats, baking soda, cinnamon, and kosher salt. Whisk these together until evenly mixed, then set aside.
- Prepare the zucchini: Shred the zucchini and squeeze out the excess moisture using a paper towel or cheesecloth. Removing this moisture is crucial to prevent soggy cookies and to achieve the right dough consistency.
- Mix the wet ingredients: In a separate large bowl, mash the ripe bananas until smooth. Add the shredded and squeezed zucchini, maple syrup, melted and cooled coconut oil, and vanilla extract. Stir until all wet ingredients are thoroughly combined.
- Make the dough: Pour the wet ingredient mixture into the dry ingredients bowl. Fold gently until just combined, then fold in the chocolate chips. The dough will be wet and sticky, which is perfectly normal for this recipe.
- Scoop the dough & bake: Using a ¼ cup measuring cup, scoop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. For large, puffy cookies, leave the dough balls unflattened. If you prefer thinner cookies, gently flatten each ball with your palm. Bake for 13-16 minutes, until the edges are golden brown. Remove from the oven and, if desired, sprinkle with flaky sea salt.
- Cool the cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly for best texture.
Notes
- Make sure to squeeze out excess moisture from the zucchini to avoid overly wet dough and soggy cookies.
- You can substitute honey for maple syrup if you are not strictly vegan.
- For added texture and nutrition, consider folding in walnuts or chia seeds.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen for up to 3 months; thaw at room temperature before serving.