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 CookieI 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 CookiesThese 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 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 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!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Trying to use up an abundance of zucchini?

Roasted Vegetable Medley with AsparagusEgg-free Dairy-free Whole Wheat Zucchini Cake

Go here for the complete list of recipes.
Sharing @ Sew Darn Crafty, Super Saturday, Link Party Palooza, SNS, Weekend Potluck, Friday Free-for-All, Healthy Vegan Friday, From the Farm, Fight Back Friday, Wellness Weekend, All Things Thursday, Transformation Thursday, Pennywise Platter Thursday, Welcome Home, Thank Your Body Thursdays, Simple Lives Thursday, 36th Ave. Party Time, WFMW, Allergy Free Wednesdays,Whole Foods Wednesday, Real Foods Wednesday, Frugal Days Sustainable Ways, Wow Us Wednesday, Fat Tuesday, Slightly Indulgent Tuesday, Talent Show Tuesday, OPAAT, Metamorphosis Monday, Homestead Barn Hop, Inspiration Monday, Monday Funday, Better Mom Monday.

About Sonja

Sonja is a lover of the Lord, family, and friends. She digs DIY (especially re-purposing), fancies fitness, foods (whole), & fellowship. She is a thrifty thinker and jives with jazz. “Moreover, it is required of stewards that they be found faithful” (1 Corinthians 4:2 ESV). Thanks for visiting!
This entry was posted in Breakfast, Desserts, Food, Healthier Recipes, Healthier Recipes, Healthy Recipes, Lactose Free, Snacks. Bookmark the permalink.

17 Responses to Chocolate Chip Coconut Zucchini Breakfast Cookies

  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

    • Sonja 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. 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. My husband would love another excuse for cookies. Especially this one! Thank you :)

  4. Britni 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.

  5. Nici 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

    • Sonja 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

  6. Natalie 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).

  7. Nici 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

  8. 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.

Leave a Reply

Your email address will not be published. Required fields are marked

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>