clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Paleo Zucchini Breakfast Cookies (Gluten Free, Vegan)

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 cookies 1x


These Paleo Zucchini Breakfast Cookies are gluten free, Vegan and healthy enough for breakfast.  Perfect for kids, toddlers and adults.




  • 1/3 cup mashed banana (85g)
  • 1/2 cup shredded zucchini, packed (75g)
  • 1/4 cup almond butter (just dry roasted almonds)
  • 1/2 tsp vanilla extract
  • 1/4 cup coconut flour (25g) sifted, spooned & leveled
  • 2 Tbsp tapioca flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Glaze (optional)


  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine mashed banana, shredded zucchini, almond butter and vanilla.
  3. Mix in remaining ingredients.
  4. Scoop dough (2 tablespoons per cookie) onto a parchment lined baking sheet, making 8 cookies.
  5. Bake at 350 degrees F for 15-20 minutes.
  6. Cool slightly on pan.
  7. Eat as-is or top with a glaze once cookies have cooled to room temperature.
  8. To make the glaze: combine milk and powdered monk fruit sweetener.  Add tapioca flour, 1 teaspoon at a time, until you reach desired consistency.
  9. Drizzle glaze over cookies.

Keywords: breakfast cookies, zucchini cookies, paleo vegan cookies, egg free breakfast recipes, dairy free cookies, no added sugar, banana zucchini cookies, soft zucchini cookies