Cookies for breakfast? I think so! Packed with fruits, veggies, and oats, One-Bowl Blueberry Zucchini Muffin Breakfast Cookies are a wholesome breakfast or snack at home or on the go.
Hi. My name is Robyn. And I have a little thing for breakfast cookies.
Well, actually it’s kind of a major thing.
It started innocently enough with Blackberry Oatmeal Breakfast Cookies as a way to use our beautiful Oregon summer blackberries and as a way to get an antsy 3 year-old to sit at the table long enough to finish breakfast.
Then things got pretty serious with One-Bowl Banana Oat Breakfast Cookies, because, chocolate. And also another attempt to keep said child focused at the breakfast table. Spoiler alert: it worked.
Now we’ve moved on to these beauties because we’re having sort of a moment with blueberries and because I wanted to sneak some veggies into the morning meal.
And by sneak, I don’t mean actually intentionally hide them, I mean sneak more in the way of hey, you know there’s zucchini in here, but it doesn’t really matter because this is a cookie and we’re EATING COOKIES FOR BREAKFAST. Second spoiler alert: it works, too.
I have to say, though, I love these just as much as my darling daughter and I may have made a double batch and then hidden a stash in the back of the fridge for just myself the last time we made them. They’re just the thing for mornings on the run and work like a charm at taming that mid-afternoon pastry craving.
You should know that these breakfast cookies aren’t overly sweet, which is how I like ’em. If you or your littles prefer a little more sweetness, feel free to add some extra maple syrup to the batter when whipping these up.
I also left the nuts and nut butter out of these to keep them lunchbox friendly (p.s. these pack really well in luncboxes) and for our little friends with nut allergies. These are, however, fantastic with a handful of walnuts thrown in, so feel free to make the recipe your own.
When we made these we peeled the zucchini because Elle insisted that she did not want to see any green in the actual cookie (heaven forbid I insult her sensibilities by subjecting her to the sight of a piece of green in a cookie). This is obviously a personal preference, so I’ll leave the decision to you.
Anyway you go, One-Bowl Zucchini Blueberry Muffin Breakfast Cookies are super easy to make, perfect to take on the go, and an overall crowd pleaser.
They also freeze well, so do yourself a favor and make a double batch so you can enjoy some now and some later. Now, let’s make some breakfast cookies!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Invite your child into the kitchen to prepare the breakfast cookies. Help her crack the eggs, and stir the batter. Have him scoop the cookies onto the baking sheet and set the timer. Kids who help with the cooking are far more likely to try the final product!
2 | Peel the zucchini to help it visually blend into the breakfast cookies.
3 | Use blackberries in place of the blueberries.
4 | Add handful of chopped walnuts for extra crunch.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Naturally Sweetened, Nut-Free, Vegetarian
One-Bowl Blueberry Zucchini Muffin Breakfast Cookies
- 2 large eggs
- ⅓ cup melted coconut or avocado oil
- ⅓ cup pure maple syrup or honey
- ⅓ cup applesauce
- ½ teaspoon pure vanilla extract
- ½ cup grated zucchini
- 2 cups gluten-free whole rolled oats ground into flour*
- 2 cups whole rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- Coconut or avocado oil to grease the baking sheets
- Preheat the oven to 350F.
- In a large bowl, whisk the eggs until well combined. Add the oil, maple syrup, applesauce and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
- Add the zucchini and stir until well incorporated.
- Add the oat flour, whole oats, salt, baking powder, and cinnamon, stirring until just combined.
- Add the berries and stir gently, trying not to break the berries up too much.
- Spoon a little less than ¼ cup of the dough for each cookie onto 2 greased baking sheets, using your fingers to flatten each.
- Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
- Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks.