Simple Zucchini Breakfast Cookies (with Blueberries!)
Developed and tested by Robyn Conley Downs
on Jun 15, 2016 (last updated Jun 12, 2025) 
Packed with blueberries, shredded zucchini, and a combo of oat flour + rolled oats, these one-bowl zucchini breakfast cookies are a wholesome breakfast or sweet snack, perfecting for indulging in wholesome goodness at home or on-the-go.
5 star review
“I love these cookies and make them all the time. I recently started substituting lemon zest for the cinnamon and love the result.”
– Ashley
These Blueberry Zucchini Breakfast Cookies are Kid-Approved!
As an attempt to keep my antsy 3 year-old focused at the breakfast table long enough to finish breakfast, I started baking breakfast cookies. Spoiler alert: it worked! She kept asking for my banana oat breakfast cookies, so I wanted to make another version 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 worked too! I have to say though, I love these blueberry zucchini cookies just as much as my darling daughter, and I may have made a double batch & hidden a stash in the back of the fridge for just myself the last time we made them. They’re perfect for mornings on the run, and they work like a charm at taming that mid-afternoon sweet-craving.
Now 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. They also freeze well, so do yourself a favor and make a double batch so you can enjoy some now and some later.
Tips for Delicious Breakfast Cookies
- Zucchini: Peel the zucchini to help it visually blend into the breakfast cookies. When we made these, 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).
- Nuts: I left the nuts and nut butter out of these cookies to keep them lunchbox-friendly and for our little friends with nut allergies. But feel free to add handful of chopped walnuts for extra crunch!
- Kid-Friendly: Invite your child into the kitchen to prepare the breakfast cookies! Help them crack the eggs, and stir the batter. Have them 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!
Simple Zucchini Breakfast Cookies (with Blueberries!)
Ingredients
- 2 large eggs
- ⅓ cup melted coconut oil (or avocado oil)
- ⅓ cup pure maple syrup (or honey)
- ⅓ cup applesauce
- ½ teaspoon pure vanilla extract
- ½ cup grated zucchini (and peeled if you don't want to see green in your cookies)
- 2 cups oat flour
- 2 cups whole rolled oats
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup fresh or frozen blueberries
- coconut oil or avocado oil, to grease the baking sheets
Instructions
- Preheat the oven to 350°F. Grease 2 baking sheets.
- 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 grated zucchini and stir until well incorporated.
- Add the oat flour, rolled 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 the prepared 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.
Notes
- Freezing: To freeze, allow the cookies to cool completely. Place a piece of parchment or plastic wrap in between each cookie so they don’t stick together, then seal in an air-tight container or freezable bag for up to a month in the freezer. Defrost or gently reheat prior to serving.
- Oat Flour: Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online.
- Gluten-Free: If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.
Thank you for this! I was just going to email you and ask if you had a blueberry muffin recipe up your sleeve! My daughter’s pre-school class went on a field trip to pick blueberries yesterday, and she wants to make blueberry muffins with them… but these look perfect to make instead! But, if you get around to creating a healthy blueberry muffin recipe, I would love that! 🙂 Thank you!
What great timing, Melissa. How fun that your daughter’s class went blueberry picking–such a great activity and way to connect little ones to the source of their food. I hope you both enjoy these breakfast cookies and I’ll definitely work on a blueberry muffin to share in the future. 🙂
Thank you so much!
These sound delicious, especially with blackberries from our garden! However, I can’t use either coconut or avocado oil. Any suggestions for a substitute?
Cari, any neutral flavored oil will work. I don’t generally recommend canola, but that would work, especially if you can find one that’s GMO-free. Melted butter would work, too, if you do dairy. Hope you enjoy!
I tried to make these this morning, but instead of oat flour I used coconut flour. Note to self: this was a big mistake because it was WAY too much flour/dry ingredients. I had to throw it out! Question for you: Does it need to be oat flour? And I also wanted to make sure it really does take 2 cups of oats PLUS 2 cups of flour. Thanks! Our family is loving all your recipes.
Leslie, coconut is tricky and definitely doesn’t work in place of oat flour. Oat flour is really easy to make in a blender, but if you’d rather not use it you can try using whole wheat flour or almond flour instead. I haven’t tested the recipe with either of these, but they often work in place of oat flour. If you give it a try and it works well let us know. And yes, 2 cups flour and 2 cups whole oats.:)
Okay thanks so much! I will try this recipe again. I made the sesame honey energy bites (delicious!) and just used my vitamix to make the oat flour for that, and they turned out great. Lesson learned! Thank you!
Leslie, I hope you enjoy it! 🙂
I love these cookies and make them all the time. I recently started substituting lemon zest for the cinnamon and love the result.
Ashley, I love the idea of adding lemon and cinnamon. Yum! Thanks for sharing your version. 🙂
Hi Jacqueline, I don’t provide calorie counts for recipes.