These paleo zucchini breakfast cookies are completely grain free (no oats), only sweetened with banana and are egg free and dairy free. These soft, healthy breakfast cookies are great for kids and toddlers.
Growing up, I never had cookies for breakfast. Cookies were only viewed as dessert - processed, sugary treats that weren't ever found at our breakfast table. But funny enough, my typical breakfast was much higher in sugar than these cookies. Go figure!
These days, healthy breakfast cookies are always on rotation at my house. I frequently bake my banana breakfast cookies and sweet potato cookies - the kids love them and I can whip up a batch in no time. These paleo zucchini breakfast cookies are the newest addition and another kid favorite.
They're healthy, but delicious. They have a soft, tender texture and are topped with a sugar free icing. This easy zucchini cookie recipe is only sweetened with banana - making these cookies sweet but not loaded in sugar. Healthy enough for breakfast? I think so!
Why You'll Love these Zucchini Cookies
- gluten free & grain free - made with almond butter and coconut flour
- dairy free - no butter, perfect for anyone with a dairy allergy
- contains fresh zucchini - great way to up your veggie intake
- no sugar added - only sweetened with banana
- egg free - great for those that cannot tolerate eggs
Ingredients in Paleo Zucchini Cookies
Here's what you need to make these soft zucchini cookies:
- a large ripe banana
- zucchini
- unsweetened almond butter
- vanilla extract
- coconut flour
- tapioca starch
- baking soda
- salt
- optional icing - coconut milk (or almond), powdered monk fruit (or powdered sugar), tapioca starch
Ingredient Substitutions
- Swap the almond butter with any nut or seed butter. Cashew butter or sunflower seed butter would be great paleo alternatives.
- Replace the tapioca starch with arrowroot starch or potato starch
How to Make Paleo Zucchini Breakfast Cookies
This is a one-bowl zucchini cookie recipe. Meaning, the dough is made in one bowl by mixing the wet ingredients, then adding in the dry ingredients. So easy!
Here are the step by step instructions:
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the wet cookie ingredients, then mix in the dry.
- Scoop the dough, then bake the cookies.
- Cool the cookies to room temperature, then top with icing.
- Serve and enjoy!
Storage
Keep these cookies in an airtight container in the fridge. They are best eaten within a few days. For longer storage, place the cookies in a baggie and keep in the freezer for up to one month.
More Paleo Recipes with Zucchini
Enjoy!
Print
Paleo Zucchini Breakfast Cookies (No Sugar, Gluten Free)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 8 cookies
Description
These paleo zucchini breakfast cookies are a healthy breakfast option. They're only sweetened with bananas (no sugar), gluten free and vegan friendly.
Ingredients
Cookies
- ⅓ cup mashed banana (85g)
- ½ cup shredded zucchini, water removed (85g)*
- ¼ cup almond butter (just dry roasted almonds)
- 1 tsp vanilla extract
- ¼ cup coconut flour (25g) sifted, spooned & leveled
- 2 Tbsp tapioca starch (14g)
- ¼ tsp baking soda
- ¼ tsp salt
Glaze (optional)
- 1 Tbsp coconut milk (or almond)
- 3 Tbsp powdered monk fruit sweetener
- tapioca starch to thicken
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a medium-sized mixing bowl, combine mashed banana, shredded zucchini, almond butter and vanilla.
- Mix in remaining ingredients.
- Scoop the dough (2 tablespoons per cookie) onto your lined baking sheet, making 8 cookies. Slightly flatten the cookies with your hand or a spatula.
- Place cookies in the oven and bake at 350 degrees F for 15-20 minutes.
- Cool to room temperature on baking sheet.
- Eat cookies as-is or top with a glaze.
- To make the glaze: combine milk and powdered monk fruit sweetener. Add tapioca starch, 1 teaspoon at a time, until you reach desired consistency.
- Drizzle glaze over cookies.
Notes
*Measured with water removed. You can remove the water by placing the shredded zucchini in a nut milk bag or cheesecloth and squeezing out the excess water.
Chanel osborne
These cookies are amazing!! Kid friendly too
Katie
Yay! I'm so glad your kids loved them too 🙂
Katie
My kids love these zucchini breakfast cookies! Hope you all do too!
Eben
Do you have the nutritional information for these cookies?
Ashlee
Hi! I’m wondering if these can be frozen? Thanks!
Katie
Yes, you can freeze them!
Kristina
Can you sub tigernut flour or gf flour?
Katie
They won't work as a 1:1 substitution for coconut flour, as it's SO absorbent.
A.S.
I’m on a low-histamine diet, can I sub the banana for more zucchini and add maple syrup for sweetener?
Katie
I'm not sure those swaps would work, but if you try then let me know how it turns out.