Whip up an easy and healthy treat to have on hand for breakfast or snacks with these zucchini oat breakfast cookies. With no added sugar and sweetened only with banana, these wholesome cookies are great for baby led weaning, toddlers, or a healthy treat for mom!
When you need a wholesome snack or breakfast for your little ones, breakfast cookies are a great make ahead option. These zucchini banana breakfast cookies are soft-baked and perfect for baby led weaning and toddlers. With no added sugar, you can feel good about feeding your kids a healthy breakfast. Bonus - they're a great way to use up a bunch of zucchini and add a little more veggie goodness to you kids' diets!
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Why You'll Love These Breakfast Cookies
- These cookies are the perfect make-ahead breakfast or snack that you can dole out to everyone from babies to older kiddos (and even snag one yourself!) on busy mornings.
- They're also great for new moms who need a quick pregnancy or nursing-friendly snack!
- These breakfast cookies are packed with tons of nutrients and have no added sugar, so you can feel good about eating them and sharing them with your kids. Made with wholesome ingredients like bananas, applesauce, zucchini, and oats, they are healthy and delicious!
- They aren't super sweet or crispy like regular cookies, more like baked oatmeal cups or muffin tops in texture - so they're a great texture for baby led weaning or babies who are in the finger food stage.
- They're super easy to make and perfect for using up all of that summer zucchini!
What You'll Need
- Zucchini - yellow squash would also work
- A very ripe banana - the browner the better!
- Applesauce
- Egg
- Rolled oats - also called old fashioned oats
- Whole wheat flour - you can also use all purpose flour or your favorite GF blend
- Flaxseed - optional, but adds a little extra fiber and healthy fat
- Cinnamon
- Baking soda
Helpful Equipment: Mixing bowl, fork, large holed grater, cookie scoop, baking sheet, parchment or a silicone baking mat
How To Make Them
Find the full detailed directions in the recipe card at the bottom of the post.
- Mash the banana in a mixing bowl. Whisk in the egg and applesauce.
- Add the oats, flour, flaxseed, cinnamon and baking soda. Stir until combined.
- Grate the zucchini using a large-holed grater onto a paper towel or clean dish towel. Squeeze out the excess moisture.
- Stir zucchini into the oat mixture.
- Scoop using a 2 tablespoon cookie scoop onto a baking sheet lined with parchment or a silicone baking mat. Flatten to the shape you like, as the cookies won't spread in the oven.
- Bake at 350°F for 8-10 minutes. Let cookies cool before removing from the baking sheet and serving or storing.
Recipe Variations
Ingredient substitutions:
- For vegan, replace the egg with a flax or chia 'egg'.
- For gluten-free, replace the wheat flour with your favorite gluten-free cup-for-cup flour.
- If you don't have applesauce, you can use a little extra mashed banana.
Optional mix-ins:
- If you're making these for older kiddos or adults, feel free to stir in ½ cup chocolate chips, chopped walnuts, or both.
Storage and Reheating
Store breakfast cookies in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Serve cold, or reheat in the microwave for 15-30 seconds. Test the temperature before serving to baby!
How To Serve Breakfast Cookies for Baby Led Weaning
For baby led weaning babies 6 months and older, you can cut cooled breakfast cookies into finger-length strips, or serve whole. For a rounded out meal, add some plain whole milk Greek yogurt or a scrambled egg, and any appropriate fruit you have on hand!
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Healthy Zucchini Banana Breakfast Cookies (BLW & Toddler Friendly)
Whip up an easy and healthy treat to have on hand for breakfast or snacks with these zucchini oat breakfast cookies. With no added sugar and sweetened only with banana, these wholesome cookies are great for baby led weaning, toddlers, or a healthy treat for mom!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: breakfast/snack
- Method: baked
- Cuisine: American
Ingredients
- 1 medium very ripe banana, mashed
- 2 tbsp unsweetened applesauce
- 1 large egg
- 1 cup rolled oats
- ½ cup whole wheat flour
- 1 tbsp ground flaxseed (optional)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 medium zucchini, grated (about 1 cup after water is squeezed out)
Instructions
- Heat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk the mashed banana, applesauce and egg until smooth.
- Add oats, flour, flaxseed, baking soda and cinnamon. Stir to combine.
- Grate the zucchini onto paper towels or a clean dish towel. Squeeze out the excess water.
- Add the grated zucchini to the oat mixture and stir to combine.
- Scoop the batter onto the cookie sheet using a 2 tablespoon scoop and flatten to desired shape, leaving about an inch between cookies.
- Bake 8-10 minutes, or until set. Remove from oven and cool before removing from the baking sheet.
- Store cookies in an airtight container in the refrigerator.
Notes
Tips for success:
- You can use a silicone baking mat to line your baking sheet, but the cookies tend to stick more if you do, so parchment is better.
- The cookies will not flatten or spread as they bake, so flatten them slightly with the back of your scoop into the shape you want them to be before baking.
- If you use a different sized scoop, you'll need to adjust the baking time up or down by a couple of minutes.
Ingredient substitutions:
- For vegan, replace the egg with a flax or chia 'egg'.
- For gluten-free, replace the wheat flour with your favorite gluten-free cup-for-cup flour.
- If you don't have applesauce, you can use a little extra mashed banana.
Optional mix-ins:
- If you're making these for older kiddos or adults, feel free to stir in ½ cup chocolate chips, chopped walnuts, or both.
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