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Hand holding a zucchini blueberry breakfast cookie with more cookies cooling on a rack in the background

Blueberry Zucchini Breakfast Cookies

If you’re looking for a cozy, nourishing breakfast to ease you into the season, these Blueberry Zucchini Breakfast Cookies are it! Soft, hearty, and full of oats, seeds, and juicy blueberries, they’re perfect for busy mornings or slow coffee breaks. They freeze beautifully, so make a double batch and thank yourself later!
5 from 6 votes
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Servings: 16 cookies
Author: Teri-Ann Carty
Prep Time: 15 minutes
Rest Time: 30 minutes
Total Time: 1 hour

Equipment

Ingredients

  • 1 ripe banana the riper the better!
  • ½ cup tahini or nut butter of choice, the runnier the better!
  • ¼ cup maple syrup optional
  • 1 egg
  • 1 tsp vanilla
  • ¼ cup olive oil
  • ½ cup whole wheat flour*
  • 1 tsp baking powder
  • 1 cup oats
  • ¾ cup shredded unsweetened coconut
  • ¼ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ½ cup pecans chopped
  • ¼ cup hemp seeds
  • 2 tbsp ground flax
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup grated zucchini
  • ½ cup fresh blueberries*
US Customary - Metric

Instructions

  • Preheat oven to 375d.
  • Place parchment down onto the cookie sheet.
  • Mash banana in a large bowl until smooth.
  • Add egg, maple syrup, tahini, vanilla and olive oil. Whisk vigorously to combine.
  • Add in flour, baking powder, oats, cinnamon and salt. Lightly mix to combine. It’s ok to still see flour at this point.
  • Add in seeds and pecans. Stir again.
  • Add in zucchini until well incorporated.
  • Finally, gently fold in blueberries. Don't over-mix or the berries will bruise.
  • Use an ice cream scoop to measure out cookies. Lightly flatten the top of the cookies with a damp hand. The cookies don't spread much, so don't worry about spacing.
  • Bake for 17-22 minutes or until golden brown and dry to the touch.
  • Transfer to a wire rack to cool for 15-30 minutes before devouring.

Notes

You can swap out the flour for all-purpose, spelt or gluten-free flour blend.
I love the pop of the fresh blueberries, but you can also add dried blueberries if you can find them!

Nutrition

Serving: 1cookie | Calories: 226kcal | Carbohydrates: 16g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 10mg | Sodium: 110mg | Potassium: 198mg | Fiber: 3g | Sugar: 5g | Vitamin A: 62IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.