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Whenever I share a breakfast cookie recipe, you lot go wild! So, naturally, here I go again! This time I’m going seasonal with grated zucchini and fresh blueberries. These cookies are high in fibre and low in sugar, making them a suitable option for your first meal of the day. I love breakfast cookies; I have about three already on my site, and I likely won’t stop here. I suppose the convenience of having a grab and go breakfast or healthy snack appeals to all of us.
I know I am not the only woman who is trying to curb the sugar craving. The internet is awesome because it teaches us so many things, makes communities more connected and helps us realize we are never alone in our journey. I’ve been noticing that many women are trying to reduce their sugar intake, and this cookie is a great way to do it. My date tahini cookies were such a hit, and I assume it’s because they are super low in sugar, satiating and still cut that treat craving.
I always try and make recipes that lean more to the healthy side, which my gut is thanking me for – and I think so are yours! These cookies are made totally without sugar, but because I’m human and I love me a little sweetness, I did make mine with a touch of maple and my goodness, it takes the edge off without spiking my blood sugar level. Let’s get into it!
Breakfast cookies are exactly what they sound like: cookies made with breakfast-worthy ingredients. Think of them as a cross between baked oatmeal and a chewy granola bar. They’re soft, lightly sweetened, and made with nourishing ingredients that give you lasting energy. No refined sugar, no empty calories; just real food in a portable little package.
This breakfast cookie recipe is packed with whole-food ingredients that fuel your morning:
These cookies are a powerhouse of healthy fats, fibre, and protein, making them a satisfying way to start the day. There are no refined sugars or flours here, and you get a serious nutrient boost from seeds, whole grains, and fruit. They’re also free from dairy and can easily be made gluten-free by swapping the flour with a certified gluten-free blend.
These cookies are easy to make, fun to make and perfect for all those leftover zucchinis in your garden! I love a breakfast cookie, and I cannot wait for you to make these.
No squeezing required! Yes, I’m not kidding you, you read correctly. There are a few things I’ve given up on in the kitchen, and one of those is squeezing out water from grated zucchini. NOW, I will say if your zucchini is super wet, go ahead and squeeze, but if it’s freshly grated and appears relatively dry, don’t bother! No need to peel it, just give it a good rinse and grate it on a box grater.
In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini (or nut butter), egg, maple syrup, vanilla, and olive oil until fully combined and creamy.
Stir in the whole wheat flour, baking powder, oats, cinnamon, and salt. Mix just until the dry ingredients are incorporated—don’t overdo it!
Add the chopped pecans, sunflower seeds, pumpkin seeds, hemp seeds, flax, and shredded coconut. Stir to combine, then mix in the grated zucchini. Gently fold in the fresh blueberries last, being careful not to crush them. Pro tip: If your zucchini is extra watery, give it a light squeeze with a clean towel before adding it to the dough.
Use a cookie scoop or spoon to portion the dough onto a lined baking sheet. Lightly flatten the tops with damp fingers and bake at 375°F for 15–20 minutes (until golden brown and dry to the touch). These cookies require a longer bake time. If your oven runs hot, you may not need the full 20 minutes in the oven, but then again, you might! I like these cookies golden brown and dry to the touch. Let cool on a wire rack before enjoying.
These cookies are incredibly flexible. Try any of the following swaps:
Once cooled, store these cookies in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. For longer storage, pop them in the freezer. They’ll keep for a month or more and thaw beautifully at room temperature. You can even warm them in the oven for a fresh-baked feel.
Yes, yes, and yes! Blueberries are packed with antioxidants, fibre, and natural sweetness, making them the perfect breakfast fruit. They pair beautifully with oats, seeds, and nut butters, and add a juicy burst to each cookie.
Let me tell you, these are not your average cookies… They’re soft, hearty, and full of texture and flavour. Whether you’re starting your day or reaching for a mid-afternoon snack, they’re easy to make, nutrient-packed, and absolutely delicious. They’re also freezer-friendly and make a great school-safe snack for kids!
Can I use frozen blueberries? Yes, but don’t thaw them first, just toss them in gently while still frozen to prevent bleeding.
Can I skip the maple syrup? Absolutely! The banana adds sweetness on its own, so you can reduce or omit it depending on your taste.
Can I make them egg-free? Yes, I have not tested this recipe egg free but you could try replacing the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water).
Can I use quick oats? Yes, but the texture will be softer. I recommend old-fashioned rolled oats for the best result.
Don’t forget to leave a rating and review below! Let me know how you liked them, and don’t forget to try these recipes next:
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42 Responses
HI – these look yummy but i don’t use banana’s so i was wondering if there was something i could substitute for them.
thanks
Hey Jacquie, Thank you for your question, I would use extra 1/4-1/2 cup of white, brown, coconut sugar or apple sauce.
How about applesauce?
I think the flax will work best.
I cannot eat eggs and would substitute 1 tablespoon ground chia or flex and 3 tablespoons water for a vegan egg. Would that be ok?
Hi Jennifer,
Absolutely! I would use 1 flax egg. 1 tbsp of ground flax + 2 1/2 tbsp warm water. Let the flax get gloopy (after 10 minutes or so) before adding it into the recipe.
These were really yummy cookies! The nuts and seeds gave them a nice crunchy texture since they are a soft cookie and not overly sweet. Lots of nutritious ingredients so making sure to prep everything beforehand saved me time.
So happy to hear that Susy. Thank you so much for the 5star rating xx
These sound great, want to make them soon but I cannot stand Coconut… what do I substitute in its place?
You are not the only one haha! I would add more oats if you are removing the coconut. OR add 1/2 cup almond flour. Let me know how it goes!
Hi! Should I “soak” my frozen blueberries for plumping up before adding to the mix? Thanks!
I’d be careful with frozen blueberries. There is a ton of water in the berries and I would be afraid your cookies will turn out mushy… Stick to fresh or dried for this one 🙂
Hi. Should I soak my frozen dry blueberries to pump them up before adding to the mix? Thank you!
Hi Lisa. 100% I would soak them for 10 minutes in warm water while you prepare the other ingredients.
hi Ter Ann
this blueberry and zucchini recipes looks great.
the reciode calls for oats ( are you using rolled oats) and what brand whole wheat flour are you using
Hi Glenda~ I am using rolled oats. I used bobs whole wheat flour for this recipe!
These look so good I had to make them – and they are absolutely delicious – love them – I have them on repeat at the moment x
Hey Kevan, So happy that you made these cookies and enjoyed them!! Thanks so much for taking the time to review and share your experience 🙂
I made these and they turned out perfect!!!!!! Will be making these for my family on repeat.
Hey Ciara! Thanks so much for taking the time to rate and review this recipe. I am so happy that you and the family enjoyed these cookies 🙂
Thank you – for creating and sharing – I love all of your recipes I’ve made so far
Thanks for your support!
Hi Teri-Ann
My celiac son can’t tolerate oats. would quinoa work instead?
Hi Ange! If you can find flaked quinoa I don’t see why not. Let me know how you make out xx
your recipes are always so amazing, i can’t wait to make these! i saw an earlier question / comment about substituting oats for dried coconut. how much oats do you think would work best? thank you, teri ann.
HI! Thank you so much!! I would add an extra 1/2 cup of oats to replace the coconut! xx
Thank you for the recipe! I am looking forward to making these for my kids especially on those mornings when we are running out the door! My son is allergic to nuts, I am thinking I can substitute the nuts with another ingredient. Chocolate chips? Dried cherries? Maybe even Cocoa nibs? Virg
You could include whatever your hearts desires!! Let me know how you make out with them! (I keep chocolate out of them becasue it’s high in sugar but you do you!)
These are delicious! Was out of maple syrup so I added date caramel for sweetness. Love them!
Well that sounds slap me upside the head delicious!!!
Thank you for healthy and yummy recipe, I made these cookies last nite came out very nice, now it is on demand , thank you
I am thrilled to read that!
Hi Can you substitute the whole wheat flour for almond flour?
YES!!!!! xx
Hi! Can I sub hemp seeds with other seeds? Is it also 50 g? Also, I don’t have maple syrup- is honey ok? Thank you so much!
Hey Jem, yes honey is fine and you can use any seed’s you’d like. I don’t use grams, those measurements are automated so please use your best discretion!
Could I add protein powder for additional protein? If so, how would you recommend I incorporate it?
Hi Kate, I have not tried adding protein to any of my breakfast cookies but you could certainly give it a try, I would probably reduce the amount of flour depending on how much protein powder you plan on adding.
I made these with AP flour. Fresh out of the oven, these are amazing! These are going into the rotation and are perfect for a breakfast on the go.
They are such a fave of mine.
Delicious!
Aren’t they lovely!