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!
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 kinda of amazing, good for-you ingredients that will help make for a nice balanced, portable and dunkable breakfast.
Why this breakfast cookie recipe is so good!
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. 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.
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!
Kid-friendly. My 9-year-old gives these breakfast goodies two thumbs up and reports that she think 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.
Frequently asked questions
How should I store this breakfast cookie recipe 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?
Can I freeze these breakfast cookies?
You can but the blueberries might not be as pump 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 worked great!
I don’t have whole wheat flour. What other kind of flour can I use?
White whole wheat flour will work too as will 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.
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
- Zucchini Blueberry Baked Oatmeal
- Breakfast Pumpkin Soufflé
- Sweet Potato Peanut Butter Muffins
- Carrot Cake Baked Oatmeal
- Cinnamon Zucchini Banana Muffins
- Blueberry Spinach Smoothie
- Healthy Apple Carrot Pancakes
Did you try these breakfast cookies and now you’re hungry for more?
Veggie-Loaded Breakfast Cookies
- 1/2 cup grated zucchini
- 1/2 cup grated carrot
- 1.5 cup uncooked rolled oats
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce or very ripe mashed banana
- 1 egg
- 1 tablespoon melted coconut oil or avocado oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 3/4 cup blueberries
- 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 on 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.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!