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Paleo Zucchini Cookies (Breakfast Cookies)

Last updated on . Originally published 44 Comments

Paleo Zucchini Cookies are a healthy and nutritious recipe loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They’re gluten-free, grain-free, dairy-free, paleo AND are ready in 20 minutes!

Front view of one Paleo Zucchini Cookie with a bite taken out of it

This post was originally published on March 17, 2016. It has been updated with new photos and a video, however the recipe remains the same. 

I’ve mentioned before that my kids are into sweet breakfasts. I remember the first time I made them “cookies” in the morning…they flipped and thought I was the coolest mom in the world.

Since they loved it, I made it my mission to create healthy breakfast cookies that have a serving of veggies in them. I always start the day with a healthy dose of greens, so I try to do what I can to be sure my kids do too!

You can serve these paleo breakfast cookies first thing in the AM…but they also hold their own as a delicious after dinner dessert! They are dairy-free, gluten-free, paleo and refined-sugar free!

Front view of 7 Paleo Zucchini Cookies on a cooling rack

How to make Paleo Zucchini Cookies

1. Blend

This step is actually optional if you do not mind having flecks of zucchini visible in your zucchini cookies! However, in my house, my kids would not approve of anything green in their cookies, so I always blend the zucchini with the other wet ingredients! I also really enjoy the texture of these paleo breakfast cookies when the zucchini is fully blended.

2. Line the baking sheet

Lining your baking sheet with parchment paper ensures these healthy zucchini cookies are easily removed from the baking sheet. They are very soft, so this is an important step!

3. Let them cool 

After baking let the cookies cool on the baking sheet for at least 5 minutes. This gives them time to hold their shape more when removed from the pan!

4. Freezer-friendly!

This recipe makes soft, cakey cookies that are also hearty! They held up very well in the freezer! They’re great to have on hand for the mornings when you don’t have the brain power to think about breakfast. You can just pull some out of the freezer, heat in the microwave for about 1 minute, and have a healthy delicious breakfast you and your kids will love!

Overhead view of a collage of six step-by-step photos to show how to make Paleo Zucchini Cookies

Equipment needed to make Paleo Zucchini Cookies:

  1. Vitamix.  These Paleo Zucchini Cookies are so easy and taste amazing. They are made in the Vitamix, which is super important because it blends the zucchini so fine that even the most scrupulous observer won’t be able to find a trace of green! 🙂
  2.  Cookie Scoop The dough on these healthy zucchini cookies is pretty soft (as you can see in the video). Using a cookie scoop to put the dough on the baking sheet makes the process much easier, and far less messy!
  3. Baking sheet. A good baking sheet really matters! I love these made by Nordic Ware!
  4. Parchment Paper. I buy my parchment paper in pre-cut sheets in bulk once every few years! I am never without it in the kitchen!

front view of a plate full of 7 Paleo Zucchini Cookies

Paleo Zucchini Cookies: Ingredients & Substitutions 

  • Almond flour. I do not recommend making any substitutions for the almond flour. Especially do not substitute coconut flour, as they are not interchangeable. You could try a 1:1 gluten-free or paleo baking flour if you would like to try it.
  • Coconut flour. there is no substitute for coconut flour in this recipe!
  • Coconut oil. Butter or ghee can be used in place of coconut oil.
  • Coconut sugar. Any granulated sugar works well in place of coconut sugar! Just be sure to choose a variety that complies with your dietary needs.
  • Chocolate Chips. I used chocolate chunks, but you can use chips of your choosing! To keep these paleo make sure your chocolate is paleo-friendly! I have also used white chocolate chips and Hershey’s cinnamon chips (a pantry staple…so yum) both with rave reviews from my family!

If you’re looking for more healthy cookie recipes, try these: 

front view of a stack of 3 Paleo Zucchini Cookie, the top one has a bite taken out of it

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5 from 8 votes
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Paleo Zucchini Breakfast Cookies

Paleo Zucchini Cookies are a healthy and nutritious recipe loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They're gluten-free, grain-free, dairy-free, paleo AND are ready in 20 minutes! 

Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast cookie recipe, healthy breakfast cookies, paleo breakfast cookies, zucchini breakfast cookies, zucchini cookies
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 cookies
Calories 134.4 kcal

Ingredients

Instructions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.
  3. Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.
  4. Add egg and vanilla and blend for 15 seconds or until just combined.
  5. Pour wet ingredients into dry ingredients and mix very well.
  6. Add chocolate chips.
  7. Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.
  8. Bake for 10-13 minutes until cookies are slightly browned.

  9. Let the cookies cool on the baking sheet for at least 5 minute before removing to a wire rack to cool!

Recipe Video

Nutrition Facts
Paleo Zucchini Breakfast Cookies
Amount Per Serving
Calories 134.4 Calories from Fat 82
% Daily Value*
Total Fat 9.1g 14%
Cholesterol 15.5mg 5%
Sodium 216mg 9%
Potassium 45.2mg 1%
Total Carbohydrates 11.9g 4%
Dietary Fiber 1.6g 6%
Sugars 9.4g
Protein 3.2g 6%
Vitamin A 4%
Calcium 3.3%
Iron 3.5%
* Percent Daily Values are based on a 2000 calorie diet.

overhead view of one Paleo Zucchini Cookie with a bite taken out of it and the plate of cookies in the background

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Reader Interactions

Comments

  4. Jenn - a traveling Wife


    YUM – breakfast cookies are my favorite. I’ll join your kids at the breakfast table any morning 🙂 One reason why I love cookies, muffins, or bars for breakfast is because they usually do well in the freezer. Then you have a grab-and-go breakfast for your rushed mornings. 🙂

    Reply

    • Laura

      Come on over! There’s always room for more at our breakfast table! 😉 I couldn’t agree more with having things on hand for busy mornings! Which with three kids 5 and under ends up being every morning in my house! LOL 🙂

      Reply

  10. Angela

    We just went through the “plague” here too, alternating sick kids for the past 2 weeks! Ugh!! Glad everyone is starting feel better there 🙂 These cookies look amazing & my kids will love them! Thank you so much for sharing at the Sunday Fitness & Food Link-Up 🙂 Pinned & Yummed!!

    Reply

  11. Lela

    I love to impress my grandmother with new recipes involving garden veggies and this one is going to be perfect. I can’t wait to break this recipe out next time I visit. Thanks so much for sharing at Inspiration Thursday!

    Reply

    • Laura

      Ahhh! I can’t wait for the bountiful Zucchini harvest that’s to come in the spring!!! 🙂 First is has to stop snowing where I live! LOL! 🙂

      Reply

  18. Katie

    I just pinned this recipe these look so tasty! I’m always looking for ways to hide vegetables and baking for my boys 🙂 congrats on your feature at #HappinessIsHomemade this week, sharing on FB and Twitter!

    Reply

    • Laura

      Thank you Katie! I agree! It’s always great sneaking veggies into treats…for both our kids and us moms too! 😉 Thanks for sharing!! 🙂 <3

      Reply

  19. Kimbo


    I made these today with the Enjoy Life mini choc chips and they are delicious!! Thanks fir thr amazing recipe!!

    Reply

  20. Nichole Fant

    Do you think this would work with coconut flour and a sunflower butter? My kids can’t have almonds…. Thanks! Excited to try them.

    Reply

    • Laura

      Hey Nichole! I do not recommend using coconut flour as a substitute for almond flour. Coconut flour absorbs significantly more liquid than almond flour and your cookies would almost definitely turn out dry. If you cannot use Almond flour I’d recommend trying tapioca flour or an all-purpose gluten-free flour although I haven’t tested either option so I cannot guarantee results. Bob’s Red Mill makes an all-purpose paleo baking flour but I am not sure if it has nuts or not. You should be able to substitute sunflower butter but if they can eat cashews I’d more highly recommend cashew butter as a substitution!

      Reply

    • Laura

      Hey Emily! I am not sure if a liquid sweetener would work well because I have never tried it! You could use another granulated sugar, but then it wouldn’t be paleo. If you try the liquid sweetener you might need to increase the amount of almond flour by a TBS or two. Let me know how it goes if you do try it!

      Reply

    • lindsay


      Hi Emily,
      I just used honey and they are AMAZING!!! I tad moist, but aren’t falling apart. Perhaps would add an additional TSP of coconut flour. I added 1 TBSP of flax seed meal and chia seeds so that might have made them stick together more too..HAPPY BAKING! Delicious recipe for sure!!

      Reply

  26. J


    Wow l! Delicious! There are alot of paleo cookie recipes but first one i sew withzuchini, I never would have thought zuchini can work in cookies! But it’s perfect with the coconut flour! I used half date sugar, half coconut. Thx!!! ❤️

    Reply

  27. Tricia Bittinger

    HI! They look great! What do you consider paleo chocolate chips? Do you have a brand in mind? I know Enjoy Life are allergen free, but still a lot of sugar. Thanks!

    Reply

  28. Julia


    Supper delight!
    My 19mo, 3yo, husband and I could not stop eating them! Better than any other cookie I’ve ever eaten!
    I made them with almost 2 cups of zucchini, 2 small eggs and everything else third more than recipe says. I left sugar at 1/2 cup. I shredded the zucchini and we could not taste it at all!
    Soooo good!

    Reply

  29. Ferri


    I don’t find the blender or parchment paper to be necessary. I used a fine grater for the zucchini and it worked fine. The coookies have enough oil that they don’t stick to a regular cookie sheet. I also used half the sugar because I don’t like things to be too sweet. They taste great.

    Reply

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