These healthy zucchini breakfast cookies have the texture of bread and contain wholesome ingredients, like oats, and have no added sugar! If you’re looking for healthy cookies for toddlers (and babies!), this is it! You and your child can enjoy them for breakfast or snack and will make for a great school lunchbox addition!
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Fun Facts About Me
Once upon a time (in my twenties), I was OBSESSED with baking and even worked as an assistant baker at a catering bakery. I seriously considered becoming a pastry chef. Around the same time, I also obtained a certification as a wedding planner.
Ultimately, I went back to school to obtain a Masters in Nutrition. I guess it’s safe to say that my twenties were a time of much “experimentation” as I decided to turn my back on my first career choice in search of my true calling.
But I digress.
Back to baking. So many people ask me how I have the time to constantly come up with new recipes to share, and the answer is being in the kitchen truly is therapy for me (well most of the time. When I have a screaming toddler at my feet, not so much). So I make time!
I’ve struggled a lot with depression and anxiety in the past, and baking really helps me to relieve some of the tensions and stress I carry. It also gives me such a HUGE sense of accomplishment.
Sweets for Babies and Toddlers
When it comes to desserts, I believe that they should be an indulgence and fully embraced. That they should be savored not feared. NO! I don’t want a sugar-free cookie. I want to fully experience the real thing that won’t leave me feeling dissatisfied and most likely to set me off on a binging spree soon after.
However, when it comes to baking for babies or toddlers, my approach is different. I’ve mentioned how critical the first years are for developing lifelong eating habits and preferences. Also, the current recommendation is to avoid sugar until age 2.
No doubt our little ones are going to grow up and encounter all kinds of treats. And when that time comes, we need to have a strategy for handling sweets to help them navigate this sugar-filled world while helping them to develop a healthy relationship with food.
But until then, let’s use their ignorance to our advantage.
What Makes this Perfect for Babies
And if you are in search of healthy cookies for babies and toddlers, you’ve come to the right post. If you want to start with a super basic oatmeal cookie recipe, try these 3 ingredient banana cookies!. Then try the Sweet Potato Chickpea Cookies. Try them all ;).
These zucchini breakfast cookies are packed with fiber, fruits, vegetables, and healthy fat!
They have just the right amount of sweetness without any added sugar. And remember, our littles ones have more tastebuds than us so they will experience flavors more intensely.
You’re truly going to appreciate how easy these cookies are to make with minimal ingredients. The hardest part is preparing the zucchini.
Ingredients
How to Prepare Zucchini
- There’s no need to peel the zucchini.
- Grate using the coarser side so you can see the actual zucchini pieces.
- Wrap in towel and squeeze out as much liquid as possible.
- Add it to the batter at the very end. If you mix it in earlier, the batter will become wetter than ideal.
- Grate extra to make these zucchini carrot avocado muffins!
Necessary Tools
- A large mixing bowl
- A box grater – use the side with the larger round holes for getting coarsely shredding the zucchini
- A mini ice cream scooper – helps ensure you get same-sized cookies so that they bake evenly. It also helps shape the dough into nice ball sizes. You don’t want to flatten the batter as they won’t rise nor spread much. These cookies are not meant to be your typical flat cookies. “Bread meets cookies” is what these are.
- A large baking sheet
- Parchment paper or silicone baking mat – makes cleanup a breeze!
How to Store
- On the counter: in an airtight container for up to 3 days.
- In the refrigerator: will slow down the cookies from browning. Store in an airtight container for 3-5 days.
- In the freezer – I like to use the flash freeze method and freeze for up to 3 months. To defrost, leave out on the counter for 1-2 hours or thaw in the fridge overnight. There’s no need to reheat.
Did you make this baby and toddler-friendly Zucchini Bread Breakfast Cookies? Follow me on Instagram post a photo and tag me, post a photo on my Facebook page, or save it to Pinterest. I love to see what you’re making!
Healthy Zucchini Bread Breakfast Cookies
Ingredients
- 1 cup (100g) rolled oats
- 1 cup (120g) spelt flour or almond flour, see note
- 1/4 cup melted coconut oil
- 1 medium banana, mashed (120g or 1/2 cup), see note
- 1 egg, whisked
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup (100g) shredded zucchini, about 1 medium zucchini , see notes
- 1/3 cup (36g) chopped walnuts, or other nuts or seeds (for babies: 2 tablespoons ground)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, add the banana, coconut oil, egg, and vanilla extract. Mix until well combined. Be sure there aren't any banana chunks.
- Add in the oats, spelt flour, baking soda, and cinnamon
- Fold in zucchini and walnuts
- Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. Don’t flatten!
- Bake for 10-12 minutes, or until cookies are lightly golden and the inserted toothpick comes out clean. If you're using different flours, may need to adjust the cooking time. I've tried with almond flour and it took around 20 minutes. You want to bake until the inserted toothpick comes out clean.
- Remove and let cool on the pan for 1-2 minutes and transfer to a wire rack to cool completely.
Notes
- Be sure to mash the banana with a fork and get it as smooth as possible before adding to the bowl.
- Although I haven't tried, I believe oat flour or all purpose flour will work well also.
- For zucchini:
- There's no need to peel the zucchini.
- Grate using the coarser side so you can see the actual zucchini pieces.
- Wrap in towel and squeeze out as much liquid as possible.
- Add it to the batter at the very end. If you mix it in earlier, the batter will become wetter than ideal.
Nutrition
Hi Min these look delicious!
I only have oat, white and amaranth flour at home right now. Do you think any of those might work?
Thanks!
P.S. Just made your spinach muffins for the millionth time, my 15 month old loves them!
Hi! I haven’t tried it personally, but I do believe it will work. This recipe is pretty forgiving! I’ve tried it with almond flour and it turned out nice. And yay!! Those muffins are definitely one of our freezer staples too!
If my daughter is allergic to eggs can I use a flax “egg” as a substitute instead?
I haven’t tried it yet but from my experience with baking similar cookies, I do believe it will work! If you try, please let me know how it turned out! I will try soon as well 😉
Looks delicious and nutritious! I actually have all of the ingredients in my home aside from the spelt flour! Can we use regular or whole wheat in substitution? 🙂
Sure! But if you ever feel up for it, grab a bag of spelt flour next time when you’re at the store! I think you’ll love baking with it 😉
I really appreciate everything about this post! Thank you for sharing! Your recipes are amazing! I feel accomplished too when I bake your recipes! ❤️
Aww so kind of you to leave me this thoughtful, encouraging comment. Thank you so much!
any other subs for zucchni?
Haven’t tried but I believe carrots or sweet potatoes will work well
My daughter’s allergic to all nuts. Can i just leave them out?
You can or add any seeds (pumpkin – depending on the age chop, sunflower, flax, chia, hemp, etc.)
Thanks so much! Can’t wait to make these x
With so many kids being allergic to nuts do you have a recommendation on a substitute for the walnuts? I was thinking hemp seeds for the “nutty” flavor and some texture.
Yes! Any seeds will work. You can even leave it out completely, but I recommend the seeds for some healthy fat and texture 😉
Do you squeeze the water out of the zucchini? If so, do you measure before or after?
Yes! measure before
this looks good! any sub for coconut oil?
I love the flavor that coconut oil imparts but you can use olive oil!
Nice! I love all your recipes I have millet and sorghum flour I wonder if one of those will work as a sub?
I haven’t tried but I imagine either one will work!
Thank you for your recipes! Can I freeze these? If so, how long will it keep well in freezer?