Chocolate Chip Coconut Zucchini Breakfast Cookies

Chocolate Chip Coconut Zucchini Breakfast Cookies

Chocolate Chip Coconut Zucchini Breakfast Cookies

Here is a chocolate chip cookie that I would actually give my kids for breakfast.  I am breaking my no chocolate before 2:00pm rule here.  Okay, maybe I didn’t set this rule in stone, but there is something a little weird about having chocolate in the morning for me.  I feel completely fine breaking my own self-imposed rule for these chocolate chip zucchini coconut cookies, though.  These cookies just aren’t heavy on the system, yet are very filling.  They are a great balance!  To boot they use something that we usually have an abundance of at the end of the summer, zucchini.

Chocolate Chip Zucchini Cookies Vegan Breakfast Cookie I have been trying to invigorate my morning meals and mix it up so we aren’t eating homemade granola everyday, as great as it is.  These chocolate chip zucchini cookies are a great addition to the breakfast routine.  It’s just nice to have a few different ideas in the arsenal.  So now through September I will be featuring some different breakfast ideas.

Chocolate Chip Coconut Zucchini Breakfast Cookie, D-F

These chocolate chip coconut breakfast cookies are so nice and portable, too.  The kids think they are a fun on-the-go treat and are wowed that mom would actually let them have cookies for breakfast.  These cookies are a great nutritious boost for those mornings that you’ve gotta get up and go, go, go.  Or they work great for a snack.  Or they work great as a dessert.  Or all three.

Breakfast Chocolate Chip Coconut Zucchini Cookies These chocolate chip cookies aren’t overwhelmingly super sweet.  Just the right amount for the morning.  Feel free to reduce the sugar amount even more, although I can’t vouch for the results.

Chocolate Chip Zucchini Breakfast Cookies, vegan

This recipe is adapted from Two Peas and Their Pod.

Chocolate Chip Coconut Zucchini Cookies

Chocolate Chip Coconut Zucchini Breakfast Cookies

Cook Time: 12 minutes

Yield: 28 cookies

Chocolate Chip Coconut Zucchini Breakfast Cookies


  • 1 cup whole wheat flour (we use the white whole wheat from Trader Joe's)
  • 1 t baking soda
  • 1/2 t salt
  • 1/4 cup coconut oil, slightly melted
  • 3/4 cup granulated sugar (we use the organic evaporated cane juice from Costco)
  • 1 egg or 1 chia "egg" (3 T water mixed with 1 T chia seeds to form a gel)
  • 1 t vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup pecans, chopped, optional
  • 1 cup semisweet or dark chocolate chips


  1. If you are using a chia "egg" instead of an egg, combine the 1 T chia seed with 3 T water now to sit for a few minutes to gel.
  2. Preheat oven to 350 degrees.
  3. Combine flour, baking soda, and salt in a medium bowl.
  4. Mix together coconut oil and sugar until combined in a large bowl. Then add "egg", vanilla, and stir. Next add zucchini, and stir until combined.
  5. Add flour mixture, and stir until just combined. Then add oats, coconut, and chocolate chips.
  6. Shape cookie dough into balls, using 2 T of dough for each cookie. The cookies don't flatten out, so if you want a flatter cookie, take a fork and impress each cookie with a criss-cross.
  7. Place cookies 2 inches apart on a baking sheet.
  8. Bake for 10-12 minutes or until edges are golden brown.
  9. Cool on a wire rack, store in a cool dry container, and enjoy!

Go here for more zucchini recipe ideas.

Zucchini Recipe Round Up


  1. Beth bramhall says

    Sonja, I’ve been reading your blog for a while now( maybe a year?) I’ve have appreciated all the great healthy recipes and price books etc you post. Those cookies look great! I just read the about the author on the bottom of the page and realized that I know you! I did a double take when I saw your name and family on your about page! Talk about a crazy coincidence! You have a great blog! Beth

    • says

      Praise the Lord! That’s crazy amazing!! Funny that you just realized it was me! I hope all is well and will e-mail you.

  2. says

    You had me at breakfast + cookie! Seriously, though, my kids would love these, and all of the ingredients you used are right up my alley. I was needing a few new ideas for breakfast…thanks so much for the inspiration, Sonja! :)

  3. says

    You had me at chocolate chip cookies but add in the zucchini and coconut and sounds like I know what I’m having for breakfast tomorrow.

  4. says

    Cookies for breakfast? Yes, please! These sound delicious! I’ve never cooked with “chia eggs”, but it sounds like something pretty easy to do. Pinned this to try later. Blessings, Nici

    • says

      Hi Nici, It is totally easy to bake with a “chia egg”, but you can sub a real egg, too, if you want. Blessings to you! Sonja

  5. says

    These sound like just what I need for those days the boys have cross country practice BEFORE school starts….and also the days they have practice right after school. Thanks so much for sharing (found you by way of Transformation Thursday).

  6. says

    These look absolutely delicious! I had to feature them from last week’s All Things Thursday Blog Hop. I hope you’ll be back tonight to link up more great projects/recipes. Blessings, Nici

  7. Amalia says

    Thank you for this recipe! I thought you may like to know that they are delicious made with a gluten free flour blend (I’ve used Bob’s Red Mill + xanthan gum & also Sarah’s gf flour blend from Sarahbakesgfree –which also has xanthan gum). The 1st 2 times I made them, I used zylitol to sweeten & my kids loved them. Tried walnuts & today, sliced almonds & although they have various nut preferences, all 5 loved them. I am eating a few too many. Have not had any make it to the freezer.

  8. Bernadette says

    Hi, these breakfast cookies have finally got my teenage son to have breakfast! I dont put the zucchini in, and add a little water as i find the mixture is really dry and crumbly. Im no expert cookie maker, so wonder whether im doing something wrong?

    • says

      Hi Bernadette. Glad your son is now eating breakfast! The zucchini provides some moisture, so I would add that back in or mix it with banana~to add up to the zucchini amount. Or if your water trick works, go for it!

      • Bernadette says

        Hi Sonja, ive been making these delicious cookies weekly for a few months now – use the juice of 2 oranges which have made the perfect consistency. I make 2 batches – bake one and put the 2nd on a bake tray, freeze, then put the discs in a container in freezer to bake off mid-week. They are THAT popular in our household! Thanks so much again for a great recipe!

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