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. Soft, tender and 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!
Cookies Healthy Enough For Breakfast
That's right, this eggless zucchini cookie recipe is healthy enough to enjoy for breakfast. Here's why...
This cookie recipe is:
- gluten free & grain free (no highly processed flours that irritate the gut)
- dairy free (no butter, perfect for anyone with a dairy allergy)
- contains fresh zucchini (great way to up your veggie intake)
- only sweetened with banana (no added sugar)
- egg free (great for those that cannot tolerate eggs)
All of the ingredients combined create a soft, moist cookie that's similar to a slice of zucchini bread, but in cookie form.
Ingredients in Paleo Zucchini Cookies
Here's what you need to make these soft zucchini cookies:
- ripe bananas
- almond butter
- vanilla extract
- coconut flour
- tapioca flour
- baking soda
The icing is optional, but adds a little extra sweetness (without excess sugar) if that's what you prefer. All you need to make it is: almond milk, powdered monk fruit sweetener and tapioca flour.
I also topped these dairy free zucchini cookies with hemp seeds for a small boost in nutrition.
There are only a couple substitutions that will work for this easy Paleo cookie recipe.
First off, the almond butter may be replaced with any nut or seed butter. Cashew butter or sunflower seed butter would be great Paleo alternatives.
Secondly, the tapioca flour may be substituted with arrowroot starch - they contain very similar properties.
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.
Then, in a medium-sized mixing bowl, combine the wet ingredients. This includes the mashed banana, shredded zucchini, almond butter and vanilla extract. For best results, I recommend using a kitchen scale to measure the banana and zucchini.
Next, add in the remaining ingredients. Mix the batter with a spatula until it is well combined.
Scoop the dough (2 Tbsp per cookie) onto a lined baking sheet, making 8 cookies.
Lastly, place the cookies in the oven and bake at 350 degrees for 15-20 minutes. Cool them slightly, then serve.
You may also add a sugar-free glaze using almond milk (or coconut milk for nut free), powdered monk fruit sweetener and tapioca flour. Simply mix the almond milk and monk fruit, then add in the tapioca flour 1 teaspoon at a time, until you reach the desired consistency.
More Egg Free Paleo Breakfast Recipes
Although I love eggs, my daughter currently has an egg allergy. We're hoping to heal her gut and that she'll overcome this allergy in the near future. (THESE supplements have been a huge help.) But until then, I do a lot of egg free Paleo baking.
Here are some popular egg free Paleo breakfast recipes from my blog:
These Paleo Zucchini Breakfast Cookies are gluten free, Vegan and healthy enough for breakfast. Perfect for kids, toddlers and adults.
- ⅓ cup mashed banana (85g)
- ½ cup shredded zucchini, packed (75g)
- ¼ cup almond butter (just dry roasted almonds)
- ½ tsp vanilla extract
- ¼ cup coconut flour (25g) sifted, spooned & leveled
- 2 Tbsp tapioca flour
- ¼ tsp baking soda
- ⅛ tsp salt
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine mashed banana, shredded zucchini, almond butter and vanilla.
- Mix in remaining ingredients.
- Scoop dough (2 tablespoons per cookie) onto a parchment lined baking sheet, making 8 cookies.
- Bake at 350 degrees F for 15-20 minutes.
- Cool slightly on pan.
- Eat as-is or top with a glaze once cookies have cooled to room temperature.
- To make the glaze: combine milk and powdered monk fruit sweetener. Add tapioca flour, 1 teaspoon at a time, until you reach desired consistency.
- Drizzle glaze over cookies.
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