Zucchini Oat Breakfast Cookies (Vegan, GF)

Nourishing zucchini oat breakfast cookies! Baked in a muffin tin, they are vegan, gluten-free, and only 62 calories per big cookie.

Turn Your Zucchini Into Nourishing Breakfast Cookies

Zucchini are already appearing at the farmers’ market–hurrah! They are so versatile and tasty in salads and on the grill all summer long. My nostalgic go-to is zucchini bread.

My especially-gardener mother has been growing zucchini galore each and every summer for the past 45+ years; by the end of the season, she is inevitably over loaded with mammoth squash that seem better suited as Neanderthal clubs than food.

But, throughout my childhood, it was these giants that Mom would transform into whole wheat, vanilla and cinnamon-scented loaves of zucchini bread. My brother and sister and I gobbled up slices for breakfast, snacks, dessert, and before and after swim team practice.

These straightforward breakfast cookies–made with chickpea flour and oats in place of the wheat–are a scrumptious tribute.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• No refined sugar
• 62 calories per generous cookie
• Straightforward to make
• can be made oil-free

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• rolled oats, certified GF as needed
• chickpea flour
• flaxseed meal
• coconut sugar
• baking soda
• salt
• ground cinnamon
• zucchini
• unsweetened applesauce
• dried cranberries or raisins, chopped
• virgin coconut oil, melted

Zucchini: Fit for Athletes

It turns out that mom was ahead of the curve in creating empowering, nourishing recipes for her growing athletes. Like bananas, zucchini is a good source of potassium (you need it after a long, sweaty workout!). It’s an excellent source of the antioxidant vitamins A and C, which leads to great vision from the former and an immune system boost from the latter.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 375F (180C). Grease or spray 18 cups of two standard size muffin tins.
• In a large bowl, whisk together the oats, chickpea flour, flax, coconut sugar, baking soda, salt and cinnamon.
• Add the zucchini, applesauce, cranberries and coconut oil, stirring until completely blended.
• Divide batter evenly between prepared cups (about 2 heaping tablespoons each), smoothing tops,
• Bake in preheated oven for 10 t 12 minutes until golden brown and set at the centers.
• Cool in tins on a cooling rack for 10 minutes and then remove from tins. Serve warm, room temperature or chilled.

Taste and Texture of the Zucchini Oat Breakfast Cookies

The zucchini oat breakfast cookies are lightly sweet, as well as moist, satisfying and satisfying. They are reliable for snacks, breakfast, dessert, or pre- or post-workout fuel. Making them in the muffin tin ensures that they will all be evenly portioned and perfectly baked, with plenty of golden-brown edges.

FAQ

• Can I make the cookies oil-free?Yes! Replace the oil with an equal amount of unsweetened applesauce.
• How should I store the cookies?Store in an airtight container at room temperature for 2 days, in the refrigerator for 2 weeks or freezer for 3 months.

Happy baking!

More Delectable Vegan & Gluten-Free Zucchini Recipes:

• Individual Zucchini Bread Baked Oatmeal (oil-free)
• Nourishing Zucchini Oat Bread (oil-free)
• Chickpea Flour Zucchini Muffins (oil-free, grain-free)
• 4-Ingredient Zucchini Skillet Flatbreads
• Coconut Flour Zucchini Cookies (grain-free)
• Coconut Flour Zucchini Brownies {oil-free, grain-free}
• 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
• Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}