Healthy Chocolate Chip Zucchini Oatmeal Breakfast Cookies

 
Towards the end of elementary school and beginning of junior high, I asked Mom if I could turn my birthday party into a sleepover. She agreed, as long as I invited fewer girls than usual. I doubt Mom wanted to be in charge of a dozen preteens all under the same roof, even if just for one night!  

My friends arrived in the late afternoon, and we played badminton before pulling out a slip ’n slide in the backyard. We ate pizza for dinner, followed by cake and ice cream for dessert, and we finished the evening with a movie. Although we tried to stay awake, all of that running around in the backyard resulted in us falling asleep by 10 pm!

In the morning, Mom woke up before everyone else, and she quietly set out breakfast for us in the kitchen. When we stumbled in, still in our PJs, we found juice boxes, grapes and sliced oranges, and…

Donuts! Mom had picked up a box from the best local shop in town, and as the birthday girl, I got to pick mine first. My three favorites were chocolate donuts with chocolate glaze and rainbow sprinkles, plain ones coated with massive amounts of cinnamon sugar, and long twisted bars with chocolate icing. As a special occasion, I got to eat two… And I may have snuck a couple of donut holes too!
 

 
My birthday is this month, but as an adult, eating multiple donuts for breakfast would probably result in a sugar crash or stomachache (or both!)… So I thought these healthy chocolate chip zucchini oatmeal breakfast cookies would be a much better idea!

Cookies are just as fun of a breakfast treat as donuts, yet unlike the goodies from back then, these contain no refined flour or sugar… And they’re easy to make — with wholesome ingredients!
 

KEY INGREDIENTS TO MAKE HEALTHY CHOCOLATE CHIP ZUCCHINI OATMEAL BREAKFAST COOKIES

Let’s talk about the key ingredients that you’ll need to make these healthy zucchini oatmeal breakfast cookies. There’s a good chance you already have most of them in your kitchen!

Oats. More specifically… Instant oats! They’re also called “quick cooking” and “one minute” oats. They’re not the kind that come in individual packets with flavors like apple cinnamon or maple brown sugar!

Just like old-fashioned rolled oats, instant oats only contain one ingredient: oats! However, they’re smaller and thinner than traditional old-fashioned rolled oats. That size difference means they soften faster, which gives your healthy breakfast cookies the best soft and chewy texture.

Hint: You can find instant oats in containers right next to the old-fashioned rolled oats at the grocery store. If you don’t see anything labeled “instant” oats, then look for their other names: “quick cooking” and “one minute” oats!

Tip: If you’d like to make your healthy zucchini oatmeal breakfast cookies gluten-free, then substitute certified gluten-free instant oats. They work perfectly!

Flour. To make these breakfast cookies healthier, I opted for whole wheat flour. I love how it has more fiber and micronutrients compared to all-purpose flour!

Tip: If you’d like to make your healthy zucchini oatmeal breakfast cookies gluten-free, then see the Notes section of the recipe. I’ve shared how to do so there!

Spices. That’s right — plural! You’ll use both cinnamon and nutmeg to make these healthy breakfast cookies. The cinnamon provides that classic cozy flavor you know and love in oatmeal cookies, while the nutmeg adds an irresistible background richness and depth.

Tip: If you’re a big cinnamon fan (like I am!), then I highly recommend Saigon cinnamon. It tastes a bit stronger, richer, and sweeter compared to regular cinnamon, and it’s really affordable as well. Many stores now stock it, but I generally buy it online here. It’s basically the only kind I now use in my baking!
 

 
Unsalted butter or coconut oil. Just a bit! Unlike traditional cookie recipes that call for a full stick or two, you only need 1 ½ tablespoons to make these. That really helps keep your healthy zucchini oatmeal breakfast cookies low calorie and low fat!

Egg white. A predictable cookie ingredient! The egg white acts like glue and binds together the other ingredients.

Sweetener. To sweeten these healthy zucchini oatmeal breakfast cookies, I chose pure maple syrup. It’s the kind that comes directly from maple trees, and the only ingredient on the label should be “maple syrup.” It’s generally sold in thin glass bottles or squat plastic jugs (like this).

Tip: Skip the pancake syrup and sugar-free maple syrup! These contain other ingredients, which can affect the way they behave in baking recipes. This is especially true of sugar-free maple syrup! It’s often water-based, and that will make your cookies cakey or bready, rather than soft and chewy.

You’ll only add half as much sweetener as in my traditional “dessert” oatmeal cookies. These chocolate chip zucchini oatmeal cookies are meant for breakfast, after all! Therefore…
 

 
Milk. You’ll also mix in some milk to ensure your cookie dough has enough moisture and the correct texture. Almost any type will work, so you’re welcome to stir in whatever you already have in your fridge! I use nonfat milk and unsweetened vanilla almond milk the most.

Zucchini. Time for the best parts! The first one? Freshly grated zucchini. Yes, freshly grated! As tempting as it may be to reach for store-bought pre-shredded zucchini, I’ve found that’s often blander and drier, so your cookies won’t turn out as flavorful or chewy. It only takes a minute to grate your own zucchini, and it’s completely worth it!

Chocolate chips. We can’t forget the other best part… The mini chocolate chips! As a huge chocoholic, my birthday treats always require some! 😉

I like using miniature ones because that ensures every bite contains a morsel of chocolate — if not more! These are one of my favorites because they taste really rich and turn melty in the oven. (I also save some to press into the cookies’ tops just before baking for a pretty finishing touch!)
 

HOW TO MAKE HEALTHY CHOCOLATE CHIP ZUCCHINI OATMEAL BREAKFAST COOKIES

Let’s quickly cover how to make the best healthy chocolate chip zucchini oatmeal breakfast cookies! Like I promised earlier, this recipe is easy and straightforward to make. I also have some tips to ensure that your breakfast cookies turn out perfectly soft, chewy, and flavorful!

Measure correctly. It’s extremely important that you measure the flour and oats correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will make your cookies taste cakey or dry, rather than soft and chewy. This is especially true for the oats. They act like little sponges and soak up lots of moisture from your cookie dough!

So the bottom line? Measure them properly so you end up with perfectly chewy cookies!

Pat the zucchini dry. Before adding it to the cookie dough, you must pat the zucchini dry to remove excess water. If you skipped this step, the zucchini would release the water into the cookie dough when you put the pan in the oven to bake, and that would result in mushy cookies. Not good!

But patting the zucchini dry is super simple! Place a double-thick layer of paper towels on your cutting board, spread the grated zucchini on top, and firmly press down with a second layer of double-thick paper towels until the top and bottom paper towel layers are both completely soaked. It just takes a few minutes, and it’s totally worth it!
 

 
Chill. This cookie dough will be rather wet and shaggy when you first mix it together — and that’s a good thing! It’s a sign that your cookies should turn out soft and chewy. You’ll briefly pop your bowl into the fridge to chill to help stiffen the cookie dough and make it easier to work with.

Drop + shape. It’ll still be sticky after chilling, so don’t try to use your hands! Instead, use a spoon and spatula to transfer the cookie dough to your baking sheet.

Before baking, you must flatten the cookie dough with a spatula. These cookies don’t spread while baking, so this flattening trick ensures they don’t end up as total spheres! They’ll look the same before and after baking (just no longer raw!), so if you’d like your cookies to look circular and round, use a spatula to smooth out the edges as well.

Tip: These are the mini spatulas that I use to drop and shape my cookie dough. Aren’t they cute??

Bake. Slide the pan in the oven and set a timer — but don’t go far! These healthy zucchini oatmeal breakfast cookies finish baking relatively quickly. They’re ready to come out of the oven when the centers still feel a bit squishy and underdone. This is my #1 tip for the best soft and chewy oatmeal cookies!

The residual heat from the baking sheet will cook those centers all the way through while you let the cookies rest before transferring them to a wire rack — without turning them cakey or drying out the edges. With this trick, your oatmeal breakfast cookies should stay soft and chewy for close to an entire week!
 

 
Cookies for breakfast make for the best kinds of mornings! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy chocolate chip zucchini oatmeal breakfast cookies!

Healthy Chocolate Chip Zucchini Oatmeal Breakfast Cookies

© Amy's Healthy Baking

Yields: 15 cookies

These breakfast cookies are always a big hit with my family! They’re really soft and chewy with plenty of cozy spices, and the chocolate chips make them even more irresistible. Such a delicious combination of flavors! The cookies will keep for at least four days (if not one week!) if stored in an airtight container in the refrigerator, and they freeze really well, too!

3.50 from 2 votes

Print Recipe Pin Recipe

Ingredients 

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¾ cup (90g) whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg white (room temperature)
• 1 tsp vanilla extract
• ¼ cup (60mL) pure maple syrup (room temperature)
• 5 tbsp (75mL) nonfat milk (room temperature)
• 1 cup (90g) freshly grated zucchini, patted dry (see Notes!)
• 2 ½ tbsp (35g) miniature chocolate chips (divided)

Instructions

• In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini and 2 tablespoons of miniature chocolate chips. Chill the cookie dough for 20 minutes.
• Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to ⅜"-thick using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own!) Too much of either will dry out the cookies and leave them cakey, bready, or dry, instead of soft and chewy.

 

IMPORTANT FLAVOR NOTES – READ BEFORE BEGINNING: These breakfast cookies aren’t overly sweet — and that’s intentional! They have a sweetness level similar to muffins or breakfast scones. For sweeter cookies, substitute pure maple syrup, honey, or agave for an equal amount of milk. (For example, add 2 tablespoons of pure maple syrup, and reduce the milk by 2 tablespoons to compensate.) Alternatively, use my true “dessert” chocolate chip zucchini oatmeal cookie recipe instead.

 

IMPORTANT BAKING NOTES – READ BEFORE BEGINNING: These cookies don’t spread. They’ll look the same before and after baking (just no longer raw!).

 

Do not over-bake these cookies! They’re ready to come out of the oven when the centers still feel slightly soft and underdone. The residual heat from the warm baking sheet will continue to cook the centers all the way through while you let the cookies rest for 10 minutes after pulling the pan from the oven.

 

IMPORTANT ZUCCHINI NOTES – READ BEFORE BEGINNING: Measure the zucchini before patting it dry. You must thoroughly pat it dry to remove the excess moisture because that excess moisture will prevent the cookies from baking properly and can sometimes make them fall apart. To pat the zucchini dry, lay a double-thick layer of paper towels onto a cutting board, and arrange the freshly grated zucchini on top. Place another double-thick layer of paper towels on the zucchini, and firmly press down until the top towel layer turns completely wet. Continue to repeat with a fresh set of double thick paper towels on top until you can’t press any more moisture out of the zucchini.

 

Do NOT add more zucchini! Just like not thoroughly drying your zucchini, additional zucchini will cause your cookies to fall apart or fail to bake properly.

 

OATS NOTES + ALTERNATIVE: Instant oats are also known as “quick cooking” and “one-minute” oats. They often come in large canisters, just like old-fashioned rolled oats. They are not the ones in the small flavored packets of oatmeal.

 

In a pinch, to make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until the oats are about ¼ to ⅛ of their original size.

 

FLOUR ALTERNATIVES: White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour. Oat flour (gluten-free if needed) may also be substituted, but be very careful when measuring it because it tends to be more absorbent than wheat-based flours!

 

CINNAMON NOTE: I highly recommend Saigon cinnamon. It has a slightly stronger, richer, and sweeter flavor compared to “regular” cinnamon. This is the one that I use, and it's really affordable. (It's basically the only kind I use in my baking now!)

 

COCONUT OIL + BUTTER ALTERNATIVES: Melted stick-style vegan butter (I like this one and this one) or stick-style margarine may be substituted for the coconut oil or unsalted butter.

 

EGG WHITE ALTERNATIVE: If you prefer to use whole eggs, then use 1 large egg AND reduce the milk by ½ tablespoon to compensate for the added volume from the yolk.

 

PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted for the pure maple syrup. Regardless of which you use, make sure it’s at room temperature. If chilled, it will re-solidify the melted butter or coconut oil.

 

I generally don't recommend substituting sugar-free maple syrup. It's often water-based, which makes your oatmeal cookies turn out more cakey or bready.

 

MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.

 

GLUTEN-FREE OPTION: For the gluten-free flour, use the following: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.

 

DAIRY-FREE OPTION: Use the coconut oil option or stick-style vegan butter (I like this one and this one), your favorite dairy-free milk in place of the nonfat milk, and dairy-free mini chocolate chips (I like these).

 

NUT-FREE OPTION: Use the unsalted butter option and your preferred nut-free milk (ie nonfat milk, oat milk, soy milk, etc).

 

HOW TO STORE: Store leftover cookies in an airtight container in the refrigerator. They should keep for at least four days (if not closer to a week or more!). Once baked and fully cooled, these oatmeal cookies also freeze really well!

 

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookie FAQ page.

 

{gluten-free, nut-free, clean eating, low fat, dairy-free option}

DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  Healthy Apple Pie Oatmeal Breakfast Cookies
♡  Healthy Chocolate Chip Peanut Butter Oatmeal Breakfast Cookies
♡  Healthy Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
♡  Healthy Chocolate Chip Banana Oatmeal Breakfast Cookies
♡  Healthy Oatmeal Raisin Breakfast Cookies
♡  Healthy Blueberry Oatmeal Breakfast Cookies
♡  Healthy Zucchini Oatmeal Muffins
♡  Healthy Zucchini Oatmeal Snack Cake
♡  …and the rest of Amy’s healthy oatmeal cookie recipes!