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    MJ & Hungryman » Baby/Kid-Friendly Recipes » Healthy Zucchini Oatmeal Breakfast Cookies

    Healthy Zucchini Oatmeal Breakfast Cookies

    By Min On June 1, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    Three stacked cookies.

    These zucchini oatmeal cookies are so easy to make with wholesome, minimal ingredients and no added sugar!

    If you're looking for healthy oatmeal cookies for toddlers (and babies!), this is it! You and your child can enjoy them for breakfast or snack or add to school lunch boxes.

    Three stacked cookies.
    Jump to:
    • Fun Facts About Me
    • Sweets for Babies and Toddlers
    • Zucchini Oatmeal Cookies
    • Ingredients
    • Necessary Tools
    • Step-by-Step Instructions
    • Tips for Success
    • How to Store
    • Zucchini Recipes
    • Healthy Zucchini Oatmeal Breakfast Cookies

    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. 

    Zucchini Oatmeal Cookies

    a toddler hand holding the zucchini bread cookie

    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.

    And if you find yourself with an abundance of zucchini during the summer months or you are looking for ways to get your child to eat it, these zucchini breakfast cookies are the perfect solution!

    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 fresh zucchini. 

    I encourage you to grate a whole bunch while you are at it so you can easily incorporate some into your child's meals throughout the week.

    Here are some suggestions:

    • Zucchini carrot avocado muffins
    • Vegetable French toast
    • Vegetable omelette
    • Oatmeal

    Ingredients

    all the ingredients placed on a wooden board

    I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

    • Coconut oil - can also use olive oil or melted butter
    • Spelt flour - If you've never tried baking with this whole grain flour, you totally should give it a try! It has all the nutritional benefits of whole wheat flour but results in lighter texture. Imparts a slight nuttiness and sweetness to the cookies too! You can also use oat flour, all purpose flour or 1:1 gluten free baking mix, if you prefer.
    • Banana - use a very ripe banana as it is the only sweetener

    Necessary Tools

    • A box grater - use the side with the larger round holes for getting coarsely  shredded zucchini
    • A mini ice cream scooper - helps ensure you get same-sized cookies so that they bake evenly.
    • A large baking sheet - This is my favorite! Doesn't warp and ensures even cooking.
    • Parchment paper or silicone baking mat - makes cleanup a breeze! 

    Step-by-Step Instructions

    A four image collage showing how to prepare the cookie batter.
    1. In a large mixing bowl, combine all the dry ingredients.
    2. In another bowl, combine all the wet ingredients.
    3. Combine the dry and wet ingredients.
    4. Fold in zucchini and walnuts. Don't over mix.
    A two image collage showing cookies before and after baked.

    5. Using a spoon or mini ice cream scooper, scoop out the dough and place on a baking sheet.

    6. Bake!

    Tips for Success

    • Prepping 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 excess water as possible.
    • Add the grated zucchini at the very end. If you mix it in earlier, the batter will become wetter than ideal.
    • These cookies do not spread much at all. If you want the cookies to be "bread-y" keep the dough ball-shaped. If you desire a chewier texture, flatten slightly using your fingers (refer to the picture above for comparison).
    • If you'd like, you can add some semi-sweet chocolate chips for your older child.

    How to cook zucchini

    How to Store

    A cookie with mangoes and a glass of milk.
    • I do not recommend storing these on the counter.
    • In the refrigerator: 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 thaw, leave out on the counter for 1-2 hours or thaw in the fridge overnight.
    • There's no need to reheat. Enjoy cold or at room temperature.

    Zucchini Recipes

    • Easy Zucchini Pesto with Almonds
    • Vegetable Baby French Toast
    • Easy Baked Breakfast Quinoa with Zucchini
    • Best Peanut Butter Waffles (with Vegetables)

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    Three stacked cookies.

    Healthy Zucchini Oatmeal Breakfast Cookies

    These zucchini oatmeal cookies are so easy to make with wholesome, minimal ingredients and no added sugar!
    4.65 from 59 votes
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 16 cookies
    Author: Min | MJ and Hungryman

    Equipment

    • Box Grater
    • Mini Ice Cream Scooper
    • Baking Mat

    Ingredients

    Dry

    • 1 cup (100g) rolled oats
    • 1 cup (120g) spelt flour or almond flour, see note
    • ½ teaspoon baking soda
    • 1 teaspoon cinnamon

    Wet

    • 1 medium banana, mashed (120g or ½ cup), see note
    • ¼ cup melted coconut oil
    • 1 egg, whisked (See note)
    • 1 teaspoon vanilla extract

    Fold in

    • 1 cup (100g) shredded zucchini, about 1 medium zucchini , see notes
    • ⅓ 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, combine all the dry ingredients.
    • In a medium bowl, add the banana, coconut oil, egg, and vanilla extract. Mix until well combined. Be sure there aren't any banana chunks.
    • Combine the dry and wet ingredients. Be careful not to overmix. Fold in zucchini and walnuts.
    • Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. You can flatten slightly using your fingers or leave as is.
    • 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.
    • Oat flour or all purpose flour will work well also.
    • I haven't tried but several moms have told me that flax egg is a great substitute for the egg.
    • 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

    Calories: 102kcal | Carbohydrates: 11g | Protein: 3g | Sodium: 39mg | Potassium: 80mg | Fiber: 2g | Sugar: 1g | Calcium: 9mg | Iron: 1mg
    Course breakfast, snack, Dessert
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!
    « 50+ Best Finger Foods for Babies (and Toddlers)
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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Jodie says

      June 05, 2022 at 1:49 am

      Any substitute for baking soda if I don’t have that or baking powder? Can I soak the oats before hand so it is not as dense?

      Reply
      • Min says

        June 05, 2022 at 7:39 pm

        No I wouldn't substitute with baking powder as they act differently. Not sure what a good substitute would be though...And no need to soak the oats

        Reply
    2. Kisayne says

      May 27, 2022 at 11:37 am

      This was the first of your recipes I tried and now I'm hooked. My 7 month old son loves them and they're a great snack for on the go. I've even snuck a few with PB spread on them...so yum!

      Reply
      • Min says

        May 27, 2022 at 12:03 pm

        Aww yay! This makes me so happy to hear! Hope you'll try my other recipes too!! Thanks for saying hi 😉

        Reply
    3. Katie says

      April 10, 2022 at 8:52 pm

      5 stars
      I made these with almond flour and a flax egg (my son is allergic to eggs) and they turned out really well! Thanks for all your recipes. They really help get those nutrients into my picky toddler :).

      Reply
      • Min says

        April 11, 2022 at 5:20 am

        I'm so glad! It's good to know that this recipe works with flax egg!

        Reply
    4. Christina says

      November 14, 2021 at 2:55 pm

      5 stars
      These cookies are soft and yummy! Just made a batch today for my 12mo. I substituted with whole wheat flour and it turned out just fine 🙂

      Reply
      • Min says

        November 14, 2021 at 7:11 pm

        Yay!! Thanks for letting me know!

        Reply
    5. Christine says

      November 10, 2021 at 7:25 pm

      5 stars
      My kids enjoy these very much !

      Reply
    6. Christina says

      November 10, 2021 at 10:08 am

      5 stars
      Great Recipe! My daughter loves them and I'm going to make a second batch today. It's so good to make a big batch and freeze the leftovers for a handy afternoon snack.

      Reply
      • Min says

        November 10, 2021 at 4:28 pm

        So happy to hear!

        Reply
    7. Lilian says

      September 06, 2021 at 12:02 am

      Thank you for your recipes! Can I freeze these? If so, how long will it keep well in freezer?

      Reply
    8. Nikki says

      August 28, 2021 at 8:29 am

      5 stars
      Nice! I love all your recipes I have millet and sorghum flour I wonder if one of those will work as a sub?

      Reply
      • Min says

        August 28, 2021 at 8:38 pm

        I haven't tried but I imagine either one will work!

        Reply
    9. Lisa says

      July 19, 2021 at 5:20 pm

      this looks good! any sub for coconut oil?

      Reply
      • Min says

        July 19, 2021 at 5:25 pm

        I love the flavor that coconut oil imparts but you can use olive oil!

        Reply
    10. Jennifer says

      February 12, 2020 at 7:34 pm

      Do you squeeze the water out of the zucchini? If so, do you measure before or after?

      Reply
      • Min says

        February 13, 2020 at 5:59 am

        Yes! measure before

        Reply
    11. Lindsay says

      February 12, 2020 at 4:41 am

      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.

      Reply
      • Min says

        February 13, 2020 at 5:58 am

        Yes! Any seeds will work. You can even leave it out completely, but I recommend the seeds for some healthy fat and texture 😉

        Reply
    12. Jen says

      February 12, 2020 at 12:09 am

      My daughter's allergic to all nuts. Can i just leave them out?

      Reply
      • Min says

        February 13, 2020 at 5:59 am

        You can or add any seeds (pumpkin - depending on the age chop, sunflower, flax, chia, hemp, etc.)

        Reply
        • Jen says

          February 17, 2020 at 5:22 am

          Thanks so much! Can’t wait to make these x

          Reply
    13. Lynda says

      February 11, 2020 at 12:52 pm

      any other subs for zucchni?

      Reply
      • Min says

        February 11, 2020 at 1:58 pm

        Haven't tried but I believe carrots or sweet potatoes will work well

        Reply
    14. Kieri says

      February 11, 2020 at 12:17 pm

      I really appreciate everything about this post! Thank you for sharing! Your recipes are amazing! I feel accomplished too when I bake your recipes! ❤️

      Reply
      • Min says

        February 11, 2020 at 1:56 pm

        Aww so kind of you to leave me this thoughtful, encouraging comment. Thank you so much!

        Reply
    15. Sarahh says

      February 11, 2020 at 8:27 am

      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? 🙂

      Reply
      • Min says

        February 11, 2020 at 1:58 pm

        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 😉

        Reply
    16. Brittany says

      February 11, 2020 at 7:20 am

      If my daughter is allergic to eggs can I use a flax “egg” as a substitute instead?

      Reply
      • Min says

        February 11, 2020 at 8:25 am

        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 😉

        Reply
    17. Cecilia says

      February 11, 2020 at 6:45 am

      5 stars
      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!

      Reply
      • Min says

        February 11, 2020 at 6:51 am

        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!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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