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Vegan Chocolate Chip Zucchini Breakfast Cookies

A delightful fusion of flavors creating soft, chewy cookies that incorporate zucchini for added moisture and nutrition, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup finely grated zucchini (about 1 small zucchini) Make sure to squeeze out excess moisture.
  • 1 cup rolled oats
  • ½ cup almond flour (or any other flour of choice)
  • ½ cup maple syrup (or agave syrup) Date syrup is also a good alternative.
  • ⅓ cup coconut oil, melted
  • ½ cup vegan chocolate chips
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp ground cinnamon (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a large mixing bowl, combine the grated zucchini, rolled oats, almond flour, and salt.
  3. In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract until well combined.
  4. Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix!
  5. Gently fold in the vegan chocolate chips.
  6. Spoon rounded tablespoons of the dough onto the baking tray, spacing them about 2 inches apart.
Baking
  1. Bake for approximately 15-18 minutes or until the edges are golden and the center feels set to touch.
  2. Remove from the oven and allow cooling on a wire rack before serving.

Notes

Store cookies in an airtight container to maintain moisture and flavor. They can last up to a week in the fridge. Use an air fryer or preheated oven for reheating to preserve texture. Freeze for up to three months.