Gluten-Free Zucchini Breakfast Cookies

Summer breakfast solved! A soft + chewy, gluten-free cookie you can feel good about eating for breakfast, but will love any time of day! Ready in 30 minutes, they are packed with zucchini + other nourishing ingredients like gluten-free oats, seeds and peanut butter, made without butter or oil, and sprinkled with chocolate chips for some extra yumm!

Gluten-Free Zucchini Breakfast Cookies easy zucchini recipe grab and go healthy cookie
Gluten-Free Zucchini Breakfast Cookies

Easy Recipe for healthy + irresistible Zucchini Breakfast Cookies!

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These healthy + irresistible Gluten-Free Zucchini Breakfast Cookies are a new favorite zucchini recipe and cookie we will be enjoying all summer long!

Based on our popular Gluten-Free Breakfast Cookies, they are a soft + chewy, grab and go cookie that you can feel good about eating for breakfast, but will love any time of day.

Made with zucchini and other nourishing ingredients, they are protein-packed and fiber packed, making them super satisfying.

And sweetened with banana, touch of maple syrup, and a few chocolate chips of course, they are packed with flavor!

Gluten-Free Zucchini Breakfast Cookies easy zucchini recipe grab and go healthy cookie

What you will love about these Gluten-Free Zucchini Breakfast Cookies

*Ready in 30 minutes (which also means the oven isn’t on very long if the weather is hot!)

*What they don’t have: They are gluten-free, dairy-free, mostly refined-sugar-free (you do not want to skip the chocolate chips!), and made without butter or oil.

*Ingredients they do have: Instead, they are sweetened with banana and a touch of maple syrup and packed with nourishing ingredients like quick cooking oats and buckwheat flour to peanut butter, flax seed meal, chia seeds, walnuts (optional), and of course… zucchini!

*A great way to use zucchini! We love zucchini all year round, but especially in the summer months when zucchini is abundant, and these cookies are a great way to get anyone to love it too!

*Great texture and flavor! They are soft and chewy, have chopped walnuts (optional) which add great flavor and texture, a hint of cinnamon, and are sprinkled with chocolate chips which are particularly tasty when melty and warm.

*Easy to make! 

Gluten-Free Zucchini Breakfast Cookies easy zucchini recipe grab and go healthy cookie

How to Make Gluten-Free Zucchini Breakfast Cookies

These cookies are remarkably quick and easy to make, so do not be deterred by the long list of ingredients — they are probably all things you have in your pantry.

The ingredients

mashed banana

natural peanut butter or nut/seed butter of choice

maple syrup

egg

vanilla extract

grated zucchini

gluten-free quick cooking oats

buckwheat flour

flax seed meal

chia seeds

ground cinnamon

baking powder

baking soda

salt

chopped walnuts (skip if nut-free)

chocolate chips

Gluten-Free Zucchini Breakfast Cookies easy zucchini recipe grab and go healthy cookie

If you do not have buckwheat flour, I would recommend oat flour over gluten-free all purpose flour. Gluten-free all purpose flour works with the recipe and tastes great but we preferred the slightly more chewy texture we get when baking with the buckwheat flour.

Grating zucchini:

The first thing I like to do when gathering the ingredients for this recipe is to grate the zucchini and let it sit in a colander or strainer and drain any excess water.

I find the easiest way to grate it is using a box grater.

You can leave the skin on as I prefer, or take if off if you do not want to see any green and want more of a hidden veggie cookie.

Gluten-Free Zucchini Breakfast Cookies easy zucchini recipe grab and go healthy cookie

Step by Step How to Make Gluten-Free Zucchini Breakfast Cookies

They come together in 3 simple steps:

  1. Combine the wet ingredients: In a large mixing bowl, add mashed banana, peanut butter, maple syrup, egg, vanilla and mix until well combined.
  2. Combine and add the dry ingredients: In a small bowl, add quick cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, baking powder, baking soda, and salt. Combine with a pastry cutter or whisk, then add to wet ingredients.
  3. Mix in the add ins: add chopped walnuts, grated zucchini and chocolate chips and mix to combine.

The batter will be thick but wet, which is fine because you won’t be rolling them into cookie. Rather use a cookie scoop or large spoon to scoop them onto a baking sheet and use your hands to flatten them a bit.

They won’t spread much, so whatever shape you put them in will be the shape of your cookie.

Top with chocolate chips to taste, and bake!

Let the cookies cool on the baking sheet (always recommended with baking as the pan is still hot and the cookies continue to bake and set for a few minutes while out of the oven), and enjoy!

Gluten-Free Zucchini Breakfast Cookies easy zucchini recipe grab and go healthy cookie

And just look at the texture!

You can see all the zucchini and chocolate chips sprinkled throughout, and hopefully you can also see how soft and chewy they are.

Gluten-Free Zucchini Breakfast Cookies easy zucchini recipe grab and go healthy cookie

Our family and taste testers have been loving them!

What’s not to love about a soft and chewy, gluten-free cookie that is truly nourishing enough to eat for breakfast!

But to be honest, we have also been enjoying them pre- and post-workouts, and for dessert! They are that good!

Store at room temperature for 2-3 days, in the refrigerator for 5 days or freeze for up to 3 months.

Hope you love them!

For Gluten-Free Breakfast Cookies, click here.

For Zucchini Chocolate Chip Oatmeal Cups, click here.

For our Almond Butter Chocolate Chip Energy Bites, click here.

For More Zucchini Recipes, click here.

Have you tried our..

Crispy Zucchini Fritters

Classic Zucchini Bread

Double Chocolate Zucchini Bread

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Recipe

 

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Gluten-Free Zucchini Breakfast Cookies

Summer breakfast solved! A soft + chewy, gluten-free cookie you can feel good about eating for breakfast, but will love any time of day! Ready in 30 minutes, they are packed with zucchini + other nourishing ingredients like gluten-free oats, seeds and peanut butter, made without butter or oil, and sprinkled with chocolate chips for some extra yumm!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Nut-Free optional, Dairy-Free
Keyword: healthy gluten-free breakfast cookie, gluten-free breakfast cookie, butter and oil-free cookie, 30 minute gluten-free cookies, gluten-free zucchini recipe, zucchini chocolate chip cookie, gluten-free zucchini breakfast cookie, healthy cookie
Servings: 14 3 inch cookies
Author: Healthy Gluten-free Family

Ingredients

  • 2 cups gluten-free quick cooking oats
  • 1/4 cup buckwheat flour
  • 1 tablespoon flax seed meal
  • 1 tablespoon chia seeds
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed banana (approximately 2 large, ripe bananas)
  • ½ cup unsweetened natural peanut butter or nut/ seed butter of choice If using natural peanut butter as we do, you want the peanut butter to be creamy or liquidy as opposed to the thick/hard bottom of the jar.
  • ¼ cup maple syrup
  • 1 large egg room temperature ideally
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini, drained and excess water squeezed out
  • 1/4 cup chopped walnuts skip if nut-free
  • heaping 1/2 cup chocolate chips + more for topping we used semi sweet; dark chocolate chips great too

Instructions

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper if using. Set aside.
  • If you haven't already, grate your zucchini and let sit in a strainer or small colander to drain any excess water.
  • In a small bowl, add quick cooking gluten-free oats, buckwheat flour, flax seed meal, chia seeds, ground cinnamon, baking powder, baking soda, and salt. Combine with a pastry cutter, whisk or fork and set aside.
  • In a large mixing bowl, add mashed banana, peanut butter, maple syrup, egg, vanilla and mix until well combined.
  • Add gluten-free oats mixture to the wet ingredients and mix to combine.
  • Add chopped walnuts and mix to combine. Add in grated zucchini and mix to combine. Add in chocolate chip and mix to just combine.
  • Using a cooking scoop or large spoon, scoop batter onto prepared baking sheets, and use your hands or the scooper gently flatten them a bit. Batter will be sticky but will not spread much when baking, so whatever shape you bake them in, will be their shape.
  • Top with extra chocolate chips as desired.
  • Bake 15-17 minutes or until edges starting to get golden but the cookie is still soft. Let cool on baking sheet for 5 minutes, then enjoy!
  • Store in an air tight container for 2 days at room temperature, 5 days in the refrigerator and up to 3 months in the freezer.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

2 thoughts on “Gluten-Free Zucchini Breakfast Cookies

  1. Can buckwheat ( I know it’s gf, but I’ve had a reaction to it) four be substituted for another gf blend?

    1. Yes! I would recommend gf oat flour over a gf all purpose flour… GF all purpose flour works fine in that it tastes good but the texture is a bit more chewy with a buckwheat or oat flour. Let me know if you make them.

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