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Blueberry breakfast cookie

Blueberry Zucchini Oatmeal Breakfast Cookies

A balanced plant-based breakfast in portable cookie form, these Blueberry Zucchini Breakfast Cookies come from Jackie Sobon's Vegan Yack Attack On-the-Go.

Course Breakfast
Cuisine Healthy
Keyword breakfast, make ahead, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cookies
Calories 857 kcal
Author Jackie Sobon

Ingredients

  • 1½ cups 120 g rolled oats
  • 1 cup 130 g unbleached all-purpose flour, or gluten-free flour with ½ teaspoon xanthan gum
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 115 ml orange juice
  • ½ cup 72 g coconut sugar
  • ½ cup 60 g shredded zucchini
  • ¼ cup 60 ml melted coconut oil
  • 1 tablespoon 5 g ground flaxseed
  • 2 teaspoons 10 ml vanilla extract
  • 2 teaspoons 4 g orange zest
  • 1 teaspoon molasses
  • ½ cup 75 g blueberries
  • ½ cup 100 g chopped pecans

Instructions

  1. Preheat the oven to 350ºF (180ºC, or gas mark 4), and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the oats, all-purpose flour, baking powder, baking soda, and salt.
  3. In a medium mixing bowl, whisk together the orange juice, coconut sugar, zucchini, coconut oil, flaxseed, vanilla, orange zest, and molasses until combined.
  4. Create a well in the dry ingredients, then pour the wet ingredients into it. Fold the dough together until there are no dry spots in the mixture. Add the blueberries and pecans to the dough, and fold together until incorporated evenly.
  5. Place ¼-cup-sized (roughly 90 g) scoops, 2 inches (5 cm) apart on the baking sheets. Press down gently to flatten the cookies slightly.
  6. Bake for 20 to 24 minutes, switching the baking sheet positions halfway through. When the cookies are done baking they will be soft—leave the sheets on cooling racks for 15 to 20 minutes before serving them.

Recipe Notes

Not only do you get a well-rounded breakfast with protein, healthy fat, and fiber, you even get a veggie fix in the form of shredded zucchini. Feel free to add any other fruits and veggies you see fit.

Store leftover cookies in an airtight container for up to 7 days. 

Nutrition Facts
Blueberry Zucchini Oatmeal Breakfast Cookies
Amount Per Serving (2 cookies)
Calories 857 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 12g75%
Sodium 208mg9%
Potassium 633mg18%
Carbohydrates 95g32%
Fiber 14g58%
Sugar 23g26%
Protein 17g34%
Calcium 98mg10%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.