Delicious & healthy breakfast cookies made with rich, creamy almond butter, high fiber oats, fresh zucchini, and dairy-free dark chocolate chips. These high protein, gluten-free, and refined-sugar free cookies are perfect for breakfast, afternoon snack, or after dinner treat!
Cookies for breakfast?! Heck yes! These cookies are the perfect high-protein, filling, and healthy snack to fuel your day.
They are packed with protein from almond butter, healthy greens from the zuchinni, fiber from the oats, and healthy fat from the coconut oil. Plus, they are gluten-free, dairy-free, and refined sugar free.
Breakfast dreams coming true today!
They are also a great portable treat. I actually made them to take with me on my trip to the Bahamas for my 30th birthday/babymoon. My husband and I leave tomorrow for our trip and I couldn’t be more excited!
When traveling, I always bring my own healthy snacks to make sure I still have something nutritious to eat while I am away. Truthfully, it’s also a money-saving technique, so we can eat our own breakfast/snacks instead of buying the overpriced food offered at the airport or resorts.
These cookies are the perfect travel snack. They are delicious, healthy, easy to pack, and filling so will be our go to breakfast before we have a nice, long relaxing day on the beach or in front of the pool ☀️
Let’s get to baking.
First step is to shift together all of your dry ingredients. I used oat and oat flour so the cookie is soft and smooth but still has some texture. If you do not have oat flour, you can make your own by grinding oats in the food processor until it resembles a flour. Also, be sure to use old-fashioned oats in this recipe – not quick oats.
Next, beat together the melted and cooled coconut oil, almond butter, and sugars. I used coconut sugar and maple syrup to keep this cookie refined sugar free and appropriate for breakfast time. But note that these sweeteners create a softer, chewier cookie – which I prefer for the morning!
Also, I used a runny almond butter. If yours seems too thick, you can microwave it until it is nice and runny.
Now you can add your egg and vanilla to the sugar mixture and whisky until smooth. Finally, fold in the shredded zucchini. Important TIP: Make sure to ring out all the moisture from the zucchini using paper towels or a cheese cloth before adding it to the batter. If you do not, your batter will be too liquidy and it will affect the final outcome.
Finally, combine the wet and dry ingredients and fold in the dark chocolate chips. Place the cookie dough in the fridge for at least 20 minutes to help thicken and rest the batter. Since we used melted coconut oil and runny almond butter, the dough needs to be chilled slightly so the cookies do not overspread.
Bake the cookies at 350 degrees for 10-12 minutes, or until golden brown and fully cooked. Allow to cool. Serve and enjoy!
I mean is these anything better than a soft, chewy, extra chocolatey cookie for breakfast. I can’t think of anything?!? Plus, are guilt-free since they are packed with zucchini (got to get your greens in), gluten-free, and refined-sugar free.
I know they are going to make mornings in the Bahamas even sweeter! Don’t forget to check out my Instagram stories for pictures of our trip ❤️
Healthy Chocolate Chip Zucchini Breakfast Cookies
Ingredients
- 1 1/2 cups old fashioned oats
- 3/4 cup oat flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3/4 cup natural liquidy almond butter
- 1/4 cup melted coconut oil
- ½ cup coconut sugar
- ¼ cup pure maple syrup
- 1 egg
- 1 teaspoon pure vanilla extract
- 2/3 cup vegan chocolate chips
- 1 cup shredded zucchini moisture removed
Instructions
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Preeat oven to 35o degrees. Combine all of the dry ingredients and mix well with a whisk.
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Beat together the coconut oil, almond butter, and sugars. Whisk in egg and vanilla. Fold in zucchini*
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Combine wet and dry ingredients.
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Fold in chocolate chips.
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Refrigerate cookie dough for at least 20 minutes – the dough should harden slightly and become thicker, thus easier to scoop and will spread less during cooking.
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Using a medium cookie scoop, scoop out cookie dough onto a greased/lined cookie sheet. The recipe should make approximately 24 cookies.
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Bake for 10-12 minutes.
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Remove from oven and allow to cool completely. The cookies will firm up as they cool.
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Serve and enjoy!
Recipe Notes
Make sure to ring out all the moisture from the zucchini before adding to the batter. To do so, place the shredded zucchini in a cheese cloth or paper towels and squeeze so the water comes out.
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