NOTE: This post was originally published in 2014. The photos and story were updated in 2018. The recipe stayed the same because we love it just the way it is! My boys are starting school next week. Yes, next week. Of course nobody at my house is excited about that. We love working together and playing together in the summer. Summer schedules are my favorite because we don’t have a schedule! We do whatever we want whenever we want. Don’t get me wrong, there are lots of early morning chores to do on the farm, but it’s just different.
Zucchini Breakfast Cookies are great back to school breakfast!
Anyway, during the school year we have a hard time going to bed early which means we have a hard time happily getting up early. The other day I decided I would get a head start on the dreaded mornings that I know are coming.
I made some Zucchini Breakfast Cookies and froze them. I even put fun messages on some of the bags. Maybe my boys will feel a little more loved on the extra early days when they will be heading out the door by 5:30 for those early morning piano lessons. Yuck!
I have been searching for the “perfect” breakfast cookie for a while now. Most of them I try either taste pretty much like a jar of wheat germ (too healthy). The ones that don’t taste too healthy, end up tasting exactly like regular cookies (because they are). I have a serious sweet tooth but I just can’t handle eating dessert cookies first rattle out of the box.
https://youtu.be/i2g4XG11kGs
How do I make oat flour at home?
Watch this video to see exactly how to make these cookies! It’s a really easy recipe to follow!
I love using oat flour for these cookies. It gives the cookies the best texture, extra nutrition, and makes them healthy! I always measure the oats first, blend them in my blender until it makes a flour. Then use that amount in my cookies!
How do I prepare zucchini for baking?
- Grating zucchini an easy way to prepare it for baking. You can grate it using the fine or more coarse side of the grater.
- Peeling zucchini before grating is optional. You can see the green peel in baked goods if you don’t grate it first. It doesn’t alter the taste at all.
- Some recipes require wringing grated zucchini before adding it to a recipe to eliminate some of the liquid. Check to see if the recipe instructs you to wring it or not.
- I almost always add zucchini as the last ingredient, then gently stir to combine. Adding it earlier in the recipe, then over mixing will wring the zucchini right in with the recipe and can produce extra liquid.
How do I successfully freeze zucchini?
Although millions of people have successfully frozen zucchini to use later, it’s not my favorite way to freeze zucchini. It always ends up watery and the texture just isn’t the same after it’s been frozen.
I prefer baking zucchini muffins, bread, and cookies and then freezing the baked product instead of freezing the zucchini alone. Having zucchini bread in the freezer and ready to go is a lifesaver on busy days! My family loves it for breakfast and dessert!
Fantastic recipes for using zucchini!
- Chocolate Zucchini Picnic Cake
- Zucchini Brownies
- Chocolate Zucchini Cookies
- Zucchini Texas Sheet Cake
- Zucchini Parmesan Meatballs in Creamy Tomato Sauce
- Easy Grilled Zucchini Foil Packets
Other make ahead breakfast recipes you will enjoy!
- Breakfast Casserole
- Spudnut Cinnamon Rolls
- Peach and Carrot Smoothies
- S’mores Smoothies
- S’mores Energy BItes
- Ham and Cheese Breakfast Quesadillas
- Hot Egg and Cheese Breakfast Sliders
- Ham, Egg, and Cheese Breakfast Calzones
- Ham, Egg, and Cheese Breakfast Rolls
- Breakfast Burrito Bowls
- French Bread Breakfast Pizza
- Freezer Breakfast Burritos
Grab the Zucchini Breakfast Cookies Recipe!
Zucchini Breakfast Cookies
Ingredients
- 1 heaping cup zucchini, finely grated
- 1/3 c. oil
- 1 egg, beaten
- 1/3 c. brown sugar
- 1 tsp. vanilla
- 1 1/2 c. quick oats, divided
- 1 cup wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/2 c. semi sweet chocolate chips
- 1/2 c. chopped walnuts, optional
Instructions
- Preheat oven to 350 degrees
- If desired, blend one cup of the oats and make oat flour. This isn't necessary, I like it better though.
- Mix together egg, oil and vanilla. Add brown sugar and mix again.
- Add blended (if you're using them) and non blended quick oats, whole wheat flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix together.
- Add flour mixture to egg mixture. Mix together until combined.
- Add chocolate chips and walnuts. Mix.
- Add zucchini and gently mix together.
- Drop 1 1/2 inch cookie balls on parchment lined baking sheet.
- Bake for 13-14 minutes.
Recommended Products
-
Cuisinart CTG-00-BG Boxed Grater - USA Pan (1030LC) Bakeware Cookie Sheet, Large, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel
- Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving:Calories: 132 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 9mg Sodium: 105mg Carbohydrates: 14g Fiber: 1g Sugar: 6g Protein: 2g
Elaine Duckett says
August 19, 2014 at 9:13 amI can see why you needed to post a sticky note on the cookies, that is my girl. Maybe someday the boys will write on a sticky note telling you how awesome the cookies were.
They are going to love the handwritten note on the baggy more than the cookies, believe me.
Zuke cookies beat the heck out of eating breakfast at the cafeteria. Way to go Mom.
Kelley says
August 20, 2014 at 9:11 amThese look awesome! My hubby is a big zucchini fan so I cant wait to whip these up! Pinned 🙂
Amy Engberson says
August 21, 2014 at 9:11 pmI can’t wait for you to make them Kelley! If you have zucchini, chances are you are looking for lots of ways to use them! I love it!
Kaye says
August 22, 2014 at 10:04 amI made these this morning and I like them!!! They may also be lunch and dinner cookies! : )
Amy Engberson says
August 25, 2014 at 10:36 pmThanks for the feedback Kaye! Seriously, I had to put a note on these cookies so I could take pictures before my family devoured them! They really are delish!
cindy says
August 25, 2014 at 10:19 amI cant wait to try these cookies! I’ve been looking for a good breakfast cookie too. I was wondering if you squeeze out some of the water from the zucchini?
Amy Engberson says
August 25, 2014 at 10:32 pmI loved these cookies because they truly taste like something you should eat for breakfast, not like dessert! I didn’t squeeze the water out of the zucchini. I grated the zucchini first and let it sit while I prepared the rest of the ingredients. As it sits some of the water from the zucchini puddles up around it. I didn’t add that water and they were still super moist. I hope you love them!
Emily says
June 22, 2018 at 11:48 amI squeezed the water out because I used honey instead of sugar and you’re supposed to leave out some liquid. I squeezed too much though and they are a little dry, next time I won’t squeeze so hard!
Kristen Kemp says
July 4, 2019 at 10:32 amHi Emily!! How much honey did you use? I was going to sub maple syrup for the sugar. Thank you!!
Delisa says
September 12, 2014 at 6:14 pmThese are very good. I added a small gala apple just because. My daughter and I couldn’t stop eating them.
Amy Engberson says
September 17, 2014 at 9:26 amGreat idea Delisa! I always love apples but this time of the year they are extra delicious! I love that they are pretty good for you too. That way you don’t have to feel guilty about eating too many of them!
Denise R. says
September 15, 2014 at 5:45 pmWhat a fun idea! I’m going to make these cookies tonight. I will report back 🙂
Amy Engberson says
September 17, 2014 at 9:25 amI’m glad you are trying these Denise! I bet you will like them!
Mandy says
October 21, 2014 at 4:56 pmthese are wonderful!! I’ve been making a chocolate chip zucchini cookie for years, but these are healthier, and just as delicious! Perfect for an after school snack (or any other time for that matter). My kids just gobbled them up!! Totally freezing some dough for the winter months. Thanks for the recipe!
Amy Engberson says
October 29, 2014 at 9:18 pmZucchini and chocolate were meant to be together! Mandy, let me know how freezing the dough works out for you. I always bake these cookies first then freeze them.
Janeth says
October 16, 2015 at 8:48 pmHi!
I was wondering how long do these cookies last in the freezer? And how do you thaw them? I have never frozen cookies before☺
Amy Engberson says
November 12, 2015 at 12:06 pmI freeze these cookies for up to three months. I imagine they would last longer than that, but I haven’t tried it. My family lives a long ways from the grocery store so we end up eating a lot of food that has been frozen before. Maybe we are a little too used to it and don’t notice funny freezer tastes as much as other people do. Good luck with it!
Rosemary G. says
October 26, 2014 at 7:27 pmI made these for a priest friend of mine and he loves them. He says they are perfect for his diet and lifestyle and wouldn’t change a thing. I will be keeping him supplied with these gems from now on. Thanks so much!
Amy Engberson says
October 29, 2014 at 9:05 pmI’m glad your friend loved them, Rosemary! I wish we could grow zucchini all year long!
Christie Kozier says
November 2, 2014 at 8:12 amA way to make these even healthier is to sub unsweetened applesauce for the oil. I do this in all my baking recipes and you don’t notice the flavor, just adds the moistness! 🙂
Amy Engberson says
November 9, 2014 at 10:19 pmGreat idea Christie! I’m always looking for ways to make things a little healthier. That way I can eat more ice cream at night! Ha Ha!
AKbird says
April 16, 2015 at 1:09 pmwonderful!! I love the tip about making partial oat flour. Much smoother batter. These are so tender and just the right amount of sweet. Thank you!!
Amy Engberson says
April 24, 2015 at 12:13 pmI’m beginning to get giddy about planting zucchini! These cookies are always a favorite during the plentiful zucchini season!
Ola says
April 26, 2015 at 4:59 pmAloha from Hawaii, Amy!
I grew Zucchini for years in Oregon and found that you don’t need to miss out on it during the winter months.
Simply grate your Zucchini, measure out the amount you want for your favorite recipes and freeze it in Zip Lock Bags. I use quart size for 2-cup recipes. Flatten the bags to get as much of the air out as possible and stack them like a pile of books in the freezer!
Be sure to label the amount on the bag so you know which recipe it is for.
I usually had all I needed to keep us in Zucchini Bread all winter.
Amy Engberson says
May 7, 2015 at 10:37 pmThanks for the tip! I have tried freezing grated zucchini before. It works wonderfully and who could resist having zucchini available all year long? Sometimes I like to spend the whole day baking and freezing zucchini cookies and breads so I have a few ready to go treats in the freezer!
Myaa says
April 29, 2015 at 11:38 amHow many cookies is a serving? I only ask because I would willingly eat 10 in one sitting without remorse!
Amy Engberson says
May 7, 2015 at 10:39 pmMuch to my detriment, I don’t worry about how many cookies are in a serving. This recipe makes about 20 cookies and I usually try to limit myself to about 2 cookies in one sitting! No remorse!!
Molly says
June 11, 2015 at 8:59 amMade these this morning with zucchini I wanted to use up! We only had white chocolate chips but they were still absolutely delicious. My toddler gives her seal of approval as well.
Amy Engberson says
June 11, 2015 at 10:46 pmToddlers give the most honest feedback! I’m glad she loved them!
Chelsie says
June 22, 2015 at 1:49 pmWhen you freeze them, do you warm them back up? I’m wondering what you do after you take them out of the freezer…
Amy Engberson says
July 8, 2015 at 6:41 pmChelsie, I take them out of the freezer and let them sit at room temperature until they thaw. It only takes a little bit for them to thaw. My kids usually gobble them up at this point but, it makes them seem a little more fresh if I microwave them for just a few seconds. Enjoy!
Mary B. says
June 25, 2015 at 11:26 amThese are delicious! Not overly sweet and not soggy – just a yummy little cookie! I used white whole wheat flour and coconut oil with great results. These would be great with raisins, too!
Amy Engberson says
July 8, 2015 at 6:39 pmRaisins would be yummy Mary! It’s good to know they can be made more healthy by switching a few ingredients. My zucchini are just coming on and I can’t wait to start turning them into desserts!
Michelle says
July 15, 2015 at 1:53 pmI’m so happy I came across this recipe! I’ve been blessed with LOTS of yellow squash and zucchini this season, so I was looking for directions on how to freeze it when I came across this recipe. We love zucchini bread, so I’m sure these will be great as well. I’m making them tonight! So much healthier than all the processed junk in the store. Thanks,
Amy Engberson says
August 1, 2015 at 4:13 pmI know lots of people freeze grated zucchini, but I prefer to just make bread and cookies and freeze those. It’s a life saver on those busy days to have something yummy stowed away in the freezer. Enjoy!
Sara says
July 23, 2015 at 1:38 pmThese sound wonderful. I am looking for ways to use my garden zucchini. One question. I only have white flour on hand, not wheat. Will it substitute okay? I don’t bake often and so wheat flour has never worked out for me because it gets bugs in it by the time I go to use it again.
Amy Engberson says
August 1, 2015 at 4:05 pmWhite flour should work just fine, Sara. It will change the texture of the cookies, but I think you will still love them! Good luck!
Katie says
July 28, 2015 at 6:56 amthanks for sharing these are great.
I used coconut oil and half wheat half spelt flour.
I was out of walnuts so I used sunflower seeds. They turned out great!thank you!
Amy Engberson says
August 1, 2015 at 4:00 pmI love add ins, Katie! They make any cookie extra special and individualized to your particular tastes. Wheat flour is my favorite! Glad you enjoyed them!
Kati says
July 28, 2015 at 8:32 pmI just tried these out with a few modifications and they turned out wonderfully! I will be posting a review (with a link to your site) on my blog – thestepfordhomesteader.wordpress.com. Please feel free to stop over and check out some of my recipes! I would love to hear your input!
Amy Engberson says
August 1, 2015 at 3:59 pmKati, I’m headed to your blog right now! I love altering recipes so I can use what I already have in my pantry or refrigerator. That’s what you have to do when you live a million, okay not a million, miles from the grocery store! Enjoy!!
y says
July 30, 2015 at 8:55 amI think you might want to change your “About Amy Engberson” section to:
…I live on a dairy farm……
Cathy J Brogan says
August 1, 2015 at 1:37 pmMade 2 batches of these today. They are delicous! I made on with raisins and walnuts the other with mini chicolate chips. I added 1 tablespoon of flax/chai seeds/grain. I lost 56 pounds doing Beachbody and have really been making clean eating baked goods which i feel this is. Nice change for breakfast!Of note, i shred a lot of zucchini in the summer and freeze in 2 cup measures in freezer bags and use to bake with in the off season.Thank you for sharing this recipe! Keeper!
Amy Engberson says
August 1, 2015 at 3:57 pmCongrats on all your hard work Cathy! In my opinion, you can’t beat eating cookies for breakfast, especially if they are healthy! And it’s a bonus that you can make them with your frozen zucchini all winter long!
Sarah says
August 3, 2015 at 10:04 amThese sound amazing! Quick question…if I don’t blend the cup of oats, do I just use 1/2 cup of oats and 1 cup of flour, or do I need to add something in place of the oat flour it would have made? Thanks!
Amy Engberson says
September 11, 2015 at 8:59 pmI can’t say for sure because I haven’t tried not blending the oats in this particular recipe. I would use the 1 1/2 cup oats (not blended) and the cup of flour listed in the recipe. Let me know if it works for you!
Kerry says
August 4, 2015 at 8:24 amMade these this morning. They are delicious! Hard to believe they are meant to be eaten for breakfast! Thanks for a wonderful recipe.
Amy Engberson says
September 11, 2015 at 8:51 pmI know! Eating cookies for breakfast makes me feel like I am getting away with something!
Vicki says
August 4, 2015 at 5:50 pmAs a breastfeeding mom, I’m always looking for yummy recipes using oats to help keep my milk supply up. This is about as perfect as they come, including the healthy zucchini and lots of oats! I added a little flax seed for an additional supply boost. I can’t stop eating these! Thanks for sharing 🙂
Amy Engberson says
September 11, 2015 at 8:50 pmA healthy cookie, you can’t beat that! Good luck with your baby!
Doreen says
August 10, 2015 at 3:00 pmJust wondering how many calories in one thanks in advance I am doing 31-day-fix and don’t know if I would be allowed them
Amy Engberson says
September 11, 2015 at 8:49 pmI’m not sure of the nutritional information on these cookies. You can search for this recipe on “My Recipe Magic”, I think the nutritional information is listed there.
Stacy says
August 11, 2015 at 7:39 pmMade these this morning but subbed teff flour for whole wheat. The kids loved these! Thanks.
Amy Engberson says
September 11, 2015 at 8:48 pmGlad you found a flour that works for you! Kids think they are getting a special treat when they get a cookie for breakfast!
Christine says
August 16, 2015 at 7:58 pmThese are delicious!! Just wondering if you have the nutritional info? Thanks!
Amy Engberson says
September 11, 2015 at 8:41 pmI don’t have the nutritional information. This recipe is also posted on a site called “My Recipe Magic”. You can search for this recipe on their site and I think they list the nutritional information!
Margie says
August 17, 2015 at 7:13 amJust made them, and the kids are eating them up! Instead of chocolate chips, I added some unsweetened cocounut, craisins, and butterscotch chips. Mine don’t look as pretty as yours, but they are great, and not too sweet! The perfect “on the go” breakfast. Thank you for sharing!
Amy Engberson says
September 11, 2015 at 8:40 pmI love it when people experiment with different “add ins”. You’ve go me thinking and now I want to try a few different flavors of breakfast cookies!
Jenny says
August 17, 2015 at 2:04 pmHi Amy,
This is the 2nd zucchini recipe of yours I’ve tried. We loved the Honey & Olive Oil muffins.
As a diabetic I am always curious for nutritional information, particularly the carb grams. Any idea for the breakfast cookies? P.S. They are just out of the oven so I am showing great restraint right now 🙂
Thanks,
Jenny
Amy Engberson says
September 11, 2015 at 8:38 pmJenny, I don’t track calories, carbs, etc. This recipe is also posted on a site called “My Recipe Magic”. You can search for the recipe there and I think it lists nutritional information.
margie mull says
August 22, 2015 at 12:33 pmI just made these today and they are delicious! I also blended the oats like you suggested. I did this in my vitamixer, which is actually my first time doing this and it was awsome can’t wait to do it again. How long do they keep in freezer? Just curious.
Amy Engberson says
September 11, 2015 at 8:35 pmOnce I started blending oats in my vitamix, my life was never the same! Haha! I love blending my oats before baking with them. I’m not sure how long these freeze because my boys devour them before long. I’m guessing 3 months, maybe longer. It’s so nice to have an on the go breakfast in the freezer for those crazy mornings!
Stefanie says
August 23, 2015 at 5:57 pmI can’t wait to try this recipe! I wanted to know the best way to grate the zucchini, and do you remove the skin? (Love zucchini, but haven’t ever grated it before!). My hubby is a Railroader & I think this will be a great breakfast /snack for him to pack!
Thank you!
Stefanie
Amy Engberson says
September 11, 2015 at 8:33 pmI grate my zucchini with a box grater, using the bigger size grates. Some recipes require wringing zucchini out before baking with it. This one does not. It’s just fine to leave the skin on unless you don’t want the green color in you baked goods! Your railroader will love it!
Danielle says
August 25, 2015 at 4:43 pmI can’t wait to try this recipe tonight! I have finely grated almond flour or I have coconut flour. Do you think either of these would be OK to substitute the wheat flour and what kind of measurements would I use for them?
Amy Engberson says
September 11, 2015 at 8:30 pmI’m sorry Danielle, I haven’t ever used coconut or almond flour. I’m not sure what would happen if you substituted them. Maybe google can help with the measurement conversion. Good luck experimenting!
Jo says
April 4, 2016 at 9:23 amEating these right now, fresh from the oven! I subbed the oil for 1/4 C of applesauce and 1 T of coconut oil, I used old fashioned oats because they were all I had, vanilla for 1/4 t almond (out of vanilla) and replaced the nuts and chocolate with 1/2 C fruit bits. I also needed 2 minutes extra to get a nice browned top, but my oven is weak. DELICIOUS! I definitely want to try the chocolate and nuts, it tastes like they’d go really well together. Maybe next time I’ll replace my applesauce with mashed banana to make banana cookies 🙂
Amy Engberson says
April 12, 2016 at 10:12 pmI love creative substituting! It made me start thinking about chocolate and zucchini cookies and now my wheels are spinning! Thanks for sharing!
Kellie says
July 20, 2016 at 9:03 amI made these this morning, exactly as posted, and they were perfect. The things that I love about this recipe is it can be very versatile. Next time I’m going to use sunflower seeds and some type of chopped, dried fruit instead of the chocolate chips. Don’t get me wrong, the chocolate chips were wonderful, I just love the idea that I can mix it up according to whatever I have in my pantry. Excellent recipe.
Oh, I don’t know about others, but I did not peel my zucchini. I actually like the look of the green peel, as well as the nutritional benefits.
Amy Engberson says
July 26, 2016 at 11:39 amYay! I’m glad you enjoyed these cookies. I rarely peel my zucchini because it’s just one more time consuming step. Besides that, I’m agree with you. The green peel is pretty! As far as add in’s go…I love experimenting!
Val says
August 27, 2016 at 4:45 pmI’ve been looking for a zucchini baking recipe that is easy, tasty, and not-too-unhealthy. Most of them just have sooo much sugar, and the relatively modest amount in this one made me curious to try it, but expecting something less than delicious. However, I’m blown away by how good they actually are. I’m scarfing down my first batch right now, and will definitely be making another. I left out the nuts as I’m allergic, made a few with chocolate chips, a few with raisins, and a few just plain. Raisins were a good idea, and honestly, I even love the plain ones! Impressed.
Amy Engberson says
September 1, 2016 at 8:28 amYay! So glad these cookies didn’t disappoint! We all love zucchini because it’s a healthy vegetable, then we add a few cups of oil and a few more cups of sugar and try to convince ourselves we are eating vegetables! Ha! Don’t get me wrong, I stock my freezer full of zucchini bread every fall, and it’s not very healthy. But it is nice to have a healthy option that actually tastes good! I love experimenting with different add ins!
Toni says
September 8, 2016 at 7:01 amI’m wondering if one can substitute almond flour and swerve in place of the wheat flour and brown sugar…
I think an experiment is afoot! I will let you know how it turns out, shall I?
Amy Engberson says
September 8, 2016 at 8:19 amGluten is my friend so I eat wheat flour in everything! Because I don’t have a problem eating gluten I haven’t ever experimented with almond flour. It’s always fun to try new things though, so let me know how it turns out!
mary says
March 3, 2018 at 6:13 amIf you can’t have gluten try using Better Batter Flour from betterbatter.org. I use it for my daughter and it seems to replace wheat flour pretty well.
Amy Engberson says
March 5, 2018 at 10:47 pmThanks for the suggestion! Eating gluten free is out of my wheelhouse!
Katie P. says
September 12, 2016 at 4:44 pmCould these be baked like brownies and then cut into bars?! They look so yummy!
Amy Engberson says
September 14, 2016 at 8:59 amI’m sure it would work. It would be quicker than dropping cookies, and quicker is always a good thing!
Shawna Wall says
September 27, 2016 at 9:26 pmDo you happen to know if they freeze well?
Amy Engberson says
October 10, 2016 at 9:39 amThese cookies freeze really well. In fact, I always make extras so I can hand them to my kids on their way out the door to early morning piano lessons!
Corrie says
October 1, 2016 at 3:59 pmThanks for the recipe! They’re in the oven baking right now, we’ll see how they come out! I had to make some modifications (raisins instead of chocolate chips, pureed instead of shredded zucchini, no nutmeg, added cocoa powder) because of lack of ingredients on hand.
They look delicious!
Amy Engberson says
October 10, 2016 at 9:26 amMaking these breakfast cookies into chocolate breakfast cookies is such a great idea! You can’t ever go wrong adding cocoa powder! Happy Fall!
Sharice says
November 15, 2016 at 3:05 pmI’ve made these at least 8 times now, such a delicious breakfast cookie! I’ve made many different yummy breakfast cookies, but these are for sure my favorite 🙂 I kept meaning to comment, but hadn’t gotten around to it. I just have to say to anyone that may be reading this comment, MAKE THESE COOKIES!!
Amy Engberson says
November 18, 2016 at 5:33 pmThanks for taking time to leave such a kind comment! These cookies are my favorite breakfast cookies too!
Melissa says
February 2, 2017 at 7:49 amYum! This recipe’s a keeper! Thanks for sharing ^_^
Debby Harper says
April 25, 2017 at 11:46 amThey sound awesome. I have to omit the brown sugar but normal for me.
Katelyn says
August 3, 2017 at 4:39 pmI made these and they turned out great, thanks for the recipe! I substituted the chocolate with raisins to make them a bit more healthy. What a great way to us up garden zucchini.
Amy Engberson says
August 3, 2017 at 7:03 pmYay! I’m glad you loved them! Substituting raisins is a great idea! Sounds yummy!
Bev says
August 6, 2017 at 10:52 pmI I loved the first batch. Unfortunately, I had to buy my zucchini. I can’t get out and it is at least two weeks before I place another order to be delivered, so my girlfriend picked up some zucchini for my next batch – a double batch. I am 78 and disabled. Even though, I still like to cook once in awhile. My neighbor and friend across the street is my age. She is from Iran. We like to share our cooking and I am looking forward to introducing her to your cookies.
Amy Engberson says
August 7, 2017 at 7:39 amHi Bev! I’m so happy you enjoyed making these cookies and how fun that you have a friend to share them with! Hopefully I’m still able to cook and bake when I am your your age! Have a great day!
Melissa says
August 12, 2017 at 7:52 pmI made this for my family; everyone gobbled them up! My three boys – 6, 4, and 1.5 – would eat an entire batch for one breakfast, if I’d let them!
Out of healthiness curiosity, I compared them to a zucchini chocolate chip muffin recipe. I didn’t do out all the math, but I am pretty sure these are healthier, and just as delicious (if not more!).
Amy Engberson says
August 15, 2017 at 4:35 pmHi Melissa! You are so lucky to have three boys! That’s what I have and I wouldn’t trade it for the world! And of course boys love to eat cookies and get extra giddy when they get cookies for breakfast! I haven’t ever compared these cookies to a muffin, but from now on I’ll feel good about eating cookies! Glad you enjoyed them!
Laura says
September 1, 2017 at 7:55 pmIs wheat flour different that whole wheat flour?
Amy Engberson says
September 2, 2017 at 8:27 amHi Laura! I probably need to change that to read “Whole Wheat Flour”. Whole wheat is made from wheat and all purpose flour is even actually made using wheat. It has gone through more processing so more of the wheat kernel is sifted out. I’ll go edit that to eliminate confusion. Thanks!
Joan McVeigh says
September 6, 2017 at 10:06 amCan I substitute white flour for WW since I don’t have it available right now?
Amy Engberson says
September 7, 2017 at 5:44 pmYes, you can substitute white flour for wheat flour although it will change the texture just a bit. They should still turn out great!
Gail says
September 13, 2017 at 4:18 pmI don’t have a comment, but a question.
Can you use Olive Oil?
Amy Engberson says
September 14, 2017 at 3:03 pmYes! I don’t think it would be a problem at all to substitue olive oil! Happy baking!
J Smaus says
September 15, 2017 at 7:21 pmJust had to write and say thank you for this recipe! Today we made it in my FACS class, and we were all very pleasantly surprised with the great flavor. Healthy and tasty – awesome. Even had one student that does not eat fruits or vegetables try them and ate 2!!! That is success!
Amy Engberson says
September 18, 2017 at 10:19 amThanks for taking the time to let me know how they turned out for you! My middle child doesn’t eat any green veggies…well, unless they are hidden in cookies! These cookies are not overly sweet yet they still satisfy me! Glad you enjoyed them!
Zoe says
October 4, 2017 at 8:21 pmJust baked these last night and they got a big tick of approval from hubby this morning! Thanks for the delish recipe.
Amy Engberson says
October 9, 2017 at 9:29 amYou just can’t beat cookies for breakfast! Happy Fall!
Joal Mayer says
October 28, 2017 at 4:11 pmWhat is the cooking time? The top of the recipe states 30 minutes. The directions state 13-14 minutes?
Do the cookies flatten out ar they cook or did you flatten them after you rolled the dough into balls?
Amy Engberson says
October 31, 2017 at 5:53 pmIt is 13-14 minutes per batch, which usually takes about 30 minutes total for me! Yes they do flatten a little as they cook but they are still a puffy cookie!
Mike says
December 9, 2017 at 6:35 pmI am excited to try this recipe! But I notice that it’s meant to be a heavier chewy cookie. I prefer my cookies to be a little crunchy or on the firmside. How would you suggest trying to achieve that with this recipe?
Amy Engberson says
December 12, 2017 at 8:37 pmThis cookie is a cake like cookie. Zucchini usually makes baked goods extra soft so I really don’t think they would make a very good crunchy cookie. They are worth it though!
Lisa says
January 8, 2018 at 3:52 pmAMAZING!!!!
Gwen says
July 14, 2018 at 8:17 pmMaking right now. I wish I knew if they could be made in to bars instead.
Amy Engberson says
July 15, 2018 at 6:50 amHi Gwen! I haven’t ever tried making these cookies into bars before. I’m guessing it would work just fine though, although you will have to increase the bake time! Let me know how it goes!
sharon hargrave says
July 20, 2018 at 8:10 amwould it be possible to post nutrition info, serving size, calories, carbs protein?
Amy Engberson says
July 21, 2018 at 10:37 pmHi Sharon! I’m in the process of switching recipe cards and the new one will include more information! Hopefully it will happen soon!
Christina says
August 2, 2018 at 8:51 amDear Amy, many greetings from Germany! I have just tried and tasted your cookies and I LOVE THEM. They are so soft and semi-sweet but hyper-delicious. Really awesome. Actually, I wanted to keep them for my husband, but two are gone already… oops!
I only added a bit of milk because my batter was a little too thick to absorb all flour (could also depend on the German flour, maybe) and used almonds instead of walnuts. Guess they must be my dinner as well…
Best,
Christina
Amy Engberson says
August 7, 2018 at 4:45 pmHi Christina! I’m glad you, and your husband, fell in love with these cookies! Of course I love overly sweet dessert cookies, but these are just right for breakfast! Enjoy!
Maryann says
August 8, 2018 at 6:30 amWould I be able to sub summer squash for the zucchini? My summer squash plants have been going gang busters this year and I need more recipes to get through them all.
Amy Engberson says
August 8, 2018 at 5:33 pmHi Maryann! I’ve never tried making these cookies with summer squash, but I think it would work just fine. I’d try using small, tender summer squash! Let me know how it goes! Enjoy!
Melissa says
August 10, 2018 at 12:53 pmI’d love to know how it turns out with summer squash too! I planted a million on accident this year! (Just didn’t think about how many seeds I’d put in until they were already in the ground, oops!)
Amy Engberson says
August 13, 2018 at 3:27 pmYes! I want to know how it works out! I imagine it would be perfectly fine!
Melissa says
September 3, 2018 at 9:01 amI tried it! They taste the same! I used small yellow squash, shredded, then chopped in my food processor. (Which is how I do the zucchini too.) Even my pickiest eater, who knew he was trying a new version of it, said it tasted the same. Yea! Something else to do with my million yellow squash!
Amy Engberson says
September 4, 2018 at 8:24 amThanks for letting us know how it went! It’s good to know there’s another way to use up those summer squash!
Leesa says
February 27, 2019 at 9:16 amI made these with a few changes based on ingredients I had but they are FANTASTIC!!!! I used chopped dates in place of the chocolate chips (not a chocolate fan for breakfast) and used chopped pecans. They are definitely going to be a regular breakfast treat!
Amy Engberson says
February 28, 2019 at 10:42 amThat’s a great idea! I bet dates would be fantastic and a little more breakfasty! Glad you enjoyed them!
Dawn says
July 14, 2019 at 8:44 amOk I need to use up the frozen zucchini I have. Would you suggest using all liquid in the bag when thawed? Or to just remove the shredded zucchini and toss remaining liquid for use in these cookies?
Amy Engberson says
July 16, 2019 at 6:47 pmHi Dawn! Great question! I’ve never actually made this recipe using frozen zucchini, but I would try draining the liquid before adding it to the recipe. I can’t wait for you to eat these cookies for breakfast!
Bonnie Emerick says
July 28, 2019 at 3:43 pmSo is the oat flour substituted for the regular flour? It’s just not clear in your recipe. Thanks.
Amy Engberson says
July 29, 2019 at 4:21 pmHi Bonnie! You may either use 1 1/2 cups of unblended oats, or you may blend one cups of oats and leave the other 1/2 cup unblended. In addition to the oats/oat flour you will need one cup of whole wheat flour. Hopefully that makes sense! These cookies are so delicious!
Cara Troutman says
August 16, 2019 at 6:53 amThese are fabulous. I made a double batch and they are so yummy; the whole family loved this special breakfast treat. I will try cutting back on the sugar a bit next time, since I think they would still be sweet enough for breakfast. Thank you for sharing this recipe!
Amy Engberson says
August 23, 2019 at 4:03 pmOh man! There is nothing quite like getting to have cookies for breakfast! Let me know how they turn out without adding as much sugar!