This Veggie-Loaded Breakfast Cookie Recipe is made with grated carrots, zucchini, oats and studded with sweet blueberries. These cookies are easy, naturally sweetened, and perfect for dunking in coffee or for a breakfast on-the-go!

Three veggie-loaded breakfast cookies stacked on top of one another on a table. Blueberries are on the table next to them and there are more cookies on a cooling rack blurred in the background.

On a Saturday morning, my cup of coffee is just begging for something to dunk in it.

True story. I speak coffee fluently. So, for the sake of my coffee, I had to think of something delicious, veggie-loaded and coffee cup-sized. Hello, breakfast cookies!

Plus, who wouldn’t be excited about cookies for breakfast? Cookies make any time of day just a little more fun.

And while the idea of a cookie for breakfast IS fun, this breakfast cookie recipe is also full of all kinds of amazing, good for-you ingredients that will help make for a nice balanced, portable and dunkable breakfast.

Ingredients for veggie-loaded breakfast cookies in bowls on a table

Mixed all in one bowl! Less dishes is a goal of mine in any recipe!

Veggie-loaded. Breakfast gets a little neglected in the veggie department, but not with these cookies in your fridge! Carrots AND zucchini. Perfectly balanced in flavor.

Naturally sweetened. Just a little applesauce and maple syrup or honey. Plus tangy + sweet blueberries.

Kid-friendly. My 10-year-old gives these breakfast goodies two thumbs up and reports that she thinks your kids will be delighted with this breakfast cookie recipe, too!

Easy to make. I like to keep things simple. That is kind of my MO when making a recipe, especially a breakfast one. Grate the veggies in minutes, mix the ingredients in ONE bowl, and pop them into the oven.

Perfect as part of meal prep. These breakfast cookies are great for on-the-go breakfasts or as something to simply keep on hand to make mornings easier! Make them on your favorite meal prep day, pop them into your fridge and grab them whenever you need a healthy breakfast or filling snack!

How to make these breakfast cookies: step-by-step visual guide

Wondering how to store your carrots so they stay fresh as long as possible? Check out my post on How to Keep Cut Carrots Fresh and get the most out of your produce buck!

Grated zucchini and gated carrots in the middle of a white towel.
Place grated zucchini and carrots in the middle of a paper towel or a clean tea towel.
A hand squeezing out grated zucchini and grated carrots wrapped in a towel over a white bowl.
Wrap it up and press down to draw out the water. Set aside.
The dry ingredients for veggie-loaded breakfast cookies in a bowl before being mixed together.
In a medium bowl, combine oats, flour, baking powder, cinnamon, and salt.
The dry ingredients for veggie-loaded breakfast cookies mixed in a glass bowl.
Mix.
Wet ingredients for veggie-loaded breakfast cookies in a bowl with the dry before being mixed in with a spatula.
Add applesauce, egg, oil, maple syrup, and vanilla to the bowl
A hand using a spatula to mix together the wet and ry ingredients for veggie-loaded breakfast cookies.
Mix to combine.
Grated carrots and zucchini in the bowl with the batter for veggie-loaded breakfast cookies before being stirred in.
Once batter is well mixed, fold in the drained carrots and zucchini.
The finished batter for veggie-loaded breakfast cookies.
Finally, fold in blueberries.
Veggie-loaded breakfast cookies on a lined baking sheet before baking.
Using a small cookie scoop or a heaping tablespoon, scoop batter into 16 cookies onto your prepared baking sheet.
Baked veggie-loaded breakfast cookies on a cooling rack. There is a napkin next to the rack.
Bake for 15-17 minutes or until the outside of the cookies are dry to the touch and the outside is starting to turn golden brown. Let cool for 5 minutes before transferring to a cooling rack.

Frequently asked questions

How should I the breakfast cookies after baking?

I highly suggest storing these breakfast cookies in an airtight container in your refrigerator. Because they are so full of fruit and veggies, storing them in the refrigerator will keep them fresher longer and prevent molding.

I don’t have both carrot and zucchini. Can I use just one?

Sure!

Can I freeze these breakfast cookies?

You can, but the blueberries might not be as plump after defrosting.

Can I use frozen blueberries?

Yes! I’ve made them several times with frozen and it works great. I don’t defrost the blueberries before adding them and they work great!

I don’t have whole wheat flour. What other kind of flour can I use?

White whole wheat flour will work, too as well as a gluten free cup-for-cup flour blend (I like this one). If you want to use All Purpose Flour, you will need to up the flour in this recipe to about 3/4 of a cup.

Can I replace the rolled oats in this breakfast cookie recipe with steel cut or quick oats?

Quick oats, yes! They are essentially the same thing as rolled oats, just cut down into a smaller size for quicker cooking. Steel cut oats, on the other hand, are a whole different thing and will not work in this recipe. Steel cut oats require a lot more liquid and cooking time and will be hard if you try to use them in these cookies.

A hand dunking a veggie-loaded breakfast cookie into a glass of milk.

Suggested adaptations

Replace the blueberries with chocolate chips or raisins. Now I am drooling and need to make another batch!

Use just carrots or zucchini. If you don’t have both veggies or simply don’t like one, just make a this breakfast cookie recipe using a full up of just grated carrots OR just grated zucchini.

Make them gluten free. Just sub the whole wheat flour in this breakfast cookie recipe with a gluten free cup-for-cup flour blend (I like this one) and be sure to use certified gluten free oats.

Need egg-free? Replace the egg in this recipe with a flax egg or a chia egg.

Other veggie-loaded breakfast recipes

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A hand holding a veggie-loaded breakfast cookie. It has a bite taken out of it and there are more cookies blurred on the baking sheet behind it.
5 from 12 votes

Veggie-Loaded Breakfast Cookies

Yield: 16 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American
Course: Breakfast
This Veggie-Loaded Breakfast Cookie Recipe is made with grated carrots, zucchini, oats and studded with sweet blueberries. These cookies are easy, naturally sweetened, and perfect for dunking in coffee or for a breakfast on-the-go!

Ingredients
 

  • ½ cup grated zucchini
  • ½ cup grated carrot
  • cup uncooked rolled oats
  • ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsweetened applesauce, or very ripe mashed banana
  • 1 egg
  • 1 tablespoon melted coconut oil or avocado oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup blueberries

Instructions
 

  • Preheat your oven to 350℉ and line a large baking sheet with parchment paper or a silicone liner.
  • Place grated zucchini and carrots in the middle of a paper towel or a clean tea towel. Wrap it up and press down to draw out the water. Set aside.
  • In a medium bowl, combine oats, flour, baking powder, cinnamon, and salt. Mix.
  • Add applesauce, egg, oil, maple syrup, and vanilla to the bowl and mix to combine.
  • Once batter is well mixed, fold in the drained carrots and zucchini.
  • Finally, fold in blueberries.
  • Using a small cookie scoop or a heaping tablespoon, scoop batter into 16 cookies onto your prepared baking sheet.
  • Bake for 15-17 minutes or until the outside of the cookies are dry to the touch and the outside is starting to turn golden brown. Let cool for 5 minutes before transferring to a cooling rack.
  • Enjoy! Allow leftovers to cool completely before transferring to an air-tight container and storing in your fridge for up to 4 days.
Serving: 1cookie, Calories: 77kcal, Carbohydrates: 14g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 10mg, Sodium: 71mg, Potassium: 91mg, Fiber: 2g, Sugar: 5g, Vitamin A: 698IU, Vitamin C: 2mg, Calcium: 31mg, Iron: 1mg