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Healthy Chocolate Chip Zucchini Breakfast Cookies

Delicious & healthy breakfast cookies made with rich, creamy almond butter, high fiber oats, fresh zucchini, and dairy-free day chocolate chips. These high protein, gluten-free, and refined-sugar free cookies are perfect for breakfast, afternoon snack, or after dinner treat!
Course Breakfast, Dessert
Servings 24 cookies
Author Dani


  • 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


  1. Preeat oven to 35o degrees. Combine all of the dry ingredients and mix well with a whisk.
  2. Beat together the coconut oil, almond butter, and sugars. Whisk in egg and vanilla. Fold in zucchini*
  3. Combine wet and dry ingredients.
  4. Fold in chocolate chips.
  5. 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.
  6. Using a medium cookie scoop, scoop out cookie dough onto a greased/lined cookie sheet. The recipe should make approximately 24 cookies.
  7. Bake for 10-12 minutes.
  8. Remove from oven and allow to cool completely. The cookies will firm up as they cool.
  9. 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.