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Hearty gluten-free, oil free & vegan zucchini banana bread breakfast cookies! Loaded with nutrition and ready in less than 30 minutes!
More breakfast cookies! Vegan zucchini banana bread breakfast cookies to be exact. I couldn’t stop at the last recipe. Can’t stop, won’t stop 😉
The last breakfast cookie recipe I shared was such a hit, especially when I posted the modifications for the chocolate coconut option.
This recipe, though, is my favorite so far! One bowl, sweetened only with banana, added healthy zucchini, dark chocolate chips and chia seeds! Your house will smell like banana bread when these are in the oven. You’re welcome!
These vegan zucchini banana bread breakfast cookies are super easy to make, totally kid friendly, packed with nutrients and very filling– exactly how breakfast should be!
Key Ingredients
Old fashioned rolled oats- these contribute greatly to that lovely chewy texture, not to mention they are great for morning fuel and keeping you full!
Ripe bananas- the ripe banana are where these cookies get their sweetness and that irresistable banana bread taste.
Chia seeds- added protein, iron and omegas.
Fresh zucchini- packed with vitamins and minerals with many health benefits! A perfect addition to your breakfast.
Peanut butter- the peanut butter holds these cookies together while providing a nice protein boost.
How to Make
Start by preheating your oven to 350, line a baking sheet with parchment paper and prepare your grated zucchini.
Simply grate zucchini into a thick piece of paper towel (I use two sheets and lay them on top of each other). Once your zucchini is grated (I use about 1/2 of a medium size zucchini but this will vary on the size of yours) squeeze it in the paper towel over the sink. This is to drain the majority of the moisture out of the zucchini. Measure out 1/3 cup. This will not be a tightly packed cup. I separate the grated zucchini clumps with my fingers a little bit and then add to the measuring cup. Set aside.
Start mashing your bananas. Make sure they are ripe (ripe=sweet!) and mash well. You will need about 3 large bananas. Once bananas are mashed and measured, add to a large bowl.
Next, add your vanilla extract and peanut butter to your mashed banana. Whisk very well, until everything mixed well.
Next, add all of your dry ingredients minus your grated zucchini. Stir well with a spatula or wooden spoon.
Then add in your zucchini and mix.
Using an ice cream scoop, scoop cookie dough onto the baking sheet (one scoop per cookie). You should have 8 large cookies.
Use your fingers to mold into more of a cookie shape and flatten so they are about 3/4 an inch to 1 inch thick. You want them nice and thick.
Bake for about 12 minutes. Cool and enjoy! I find these taste best when I store them covered on the counter.
If you make this recipe, don’t forget to take a photo a tag @wholesome.crumbs on Instagram!
Vegan Zucchini Banana Bread Breakfast Cookies [GF, Oil-Free]
Ingredients
Wet Ingredients
- 1 & 1/4 cup mashed ripe bananas about 3 large bananas
- 1/3 cup creamy peanut butter can sub for any nut butter. Make sure the nut butter is creamy and smooth.
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups old fashioned rolled oats certified GF, if needed
- 2 tsp ground cinnamon
- 2 tbsp chia seeds
- 1/2 tsp mineral salt plus an extra pinch or two plus more to taste if desired
- 1/2 tsp baking powder
- 1/3 cup grated fresh zucchini squeezed dry
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Grate and dry zucchini (squeeze in a paper towel), measure 1/3 cup and set aside.
- Mash ripe bananas and measure out 1 & 1/4 cups. Add to a large bowl.
- Combine all of the wet ingredients: mashed bananas, peanut butter and vanilla extract. Whisk very well.
- Then, add all of the dry ingredients, minus the grated zucchini, to the wet ingredients. Stir well with a spatula or wooden spoon.
- Next, add in your grated zucchini and mix well.
- Using an ice cream scooper, scoop out the dough onto the parchment paper. Use your fingers to adjust the shape to a cookie form and then flatten slightly so the cookies are about 3/4 an inch- 1 inch thick. You should have eight large cookies.
- Bake for about 12 minutes.
- Cool and enjoy! These taste best kept covered on the counter!
Notes
- You can sub the peanut butter for any nut butter, as long as it is smooth and creamy!
LOVE this recipe. I have made it multiple times! I can always count on finding delicious oil free recipes that satisfy my sweet tooth from wholesomecrumbs! There are so many more of her recipes on my list to try!
Jenn, thank you so much for this comment! I appreciate the kind words so much and I am so glad you enjoyed these breakfast cookies! 🙂