Who doesn’t love getting in your vegetables by eating cookies!? Of course, these cookies have the addition of chocolate chips because chocolate is acceptable to eat for breakfast…right? I based this cookie recipe off of the most popular recipe on my blog, which is my recipe for Healthy Banana Oat Cookies (which has been saved over 3,000 times on my Pinterest, featured in Nyota Magazine, and reviewed on the For Vegans By Vegans YouTube Channel!).

Zucchini is a wonderful vegetable that is versatile and delicious during the summer months. Although, one of my favorite ways to eat zucchini happens to be in baked goods like bread, muffins, and these cookies!

Zucchini Breakfast Cookie Recipe Breakdown

These cookies are made with a gluten-free base of oats and oat flour. If you have never worked with oat flour before, it can easily be made by processing whole oats in a blender or food processor until you have reached flour consistency.

Of course, these Zucchini Breakfast Cookies call for grated zucchini! It is important to squeeze out most of the water from the zucchini once it has been grated. You may use a thin dish towel or paper towels to do this. Squeezing out more water will result in a slightly lighter cookie while leaving more water will result in a denser texture.

A combination of peanut butter and coconut oil helps give these cookies a moist and chewy texture while adding a healthy source of fat. I like to use natural chunky peanut butter in this recipe because I enjoy the texture of the peanuts, but you may use whatever you prefer as long as it is natural. Natural peanut butter should only have two items on the ingredient list: peanuts and salt. You may also substitute another nut or seed butter, although it may slightly alter the taste.

Mashed banana works in this recipe as a vegan egg replacement as well as a source of natural sweetness. These cookies also call for 4-5 tablespoons of maple syrup depending on desired sweetness. These cookies are super versitile and the dough is very forgiving, so feel free to add even less or more maple syrup to make them your own!

The addition of ground cinnamon is optional in this recipe, but I really enjoy the depth of flavor that it adds to these amazing cookies! You may also add more or less chocolate chips to this recipe depending on how much chocolate you desire. Sometimes I opt to just put them on top of each cookie rather than combine them in the batter.

Looking for more healthy cookie recipes? Check out some of my other favorite cookie recipes like Healthy Banana Oat Cookies, Chickpea Peanut Butter Cookies, Date Brownie Cookies, Healthy Peanut Butter Patties, and these Almond Flour Pumpkin Cookies.

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Zucchini Breakfast Cookies

Course Dessert

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Servings 12 cookies

Ingredients

• 1 1/2 cups of old fashioned oats gluten-free if desired
• 1/2 cup plus 2 tablespoons of oat flour made by blending whole oats in a blender or food processor until flour consistency is reached
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1 overripe mashed banana
• 1 cup of grated zucchini – about one small-medium zucchini patted and squeezed until dry
• 4-5 tablespoons maple syrup depending on desired sweetness
• 1/2 teaspoon vanilla
• 3 tablespoons melted coconut oil
• 1/4 cup of peanut butter can be substituted with preferred nut or seed butter, but the flavor of the cookies may change
• 1/3 cup chocolate chips I like to use mini and vegan if desired plus more for topping

Instructions

• Preheat oven to 350 degrees and line a baking sheet with parchment paper.
• Whisk the first 6 dry ingredients in a medium bowl until combined.
• Add in the rest of the ingredients to the dry ingredients and stir until well combined.
• Drop heaping tablespoons of dough onto prepared baking sheet and press down slightly to flatten (these cookies do not spread a lot in the oven).
• Bake for 7-8 minutes or until lightly golden brown. Cool on wire rack and enjoy!

The post Zucchini Breakfast Cookies appeared first on Splurge with Ella.

It’s finally starting to feel like fall! Fall is one of my favorite seasons for many reasons: the crisp air, oversized sweaters, colorful trees, but above all, the pumpkin desserts! In my opinion, there is no better way to celebrate fall than with pumpkin cookies, and I am pleased to tell you that these cookies are everything that a pumpkin cookie should be. The hints of warm cinnamon and pumpkin spice alongside rich dark chocolate chips create a magical (and addicting) flavor combination. I am not kidding around when I say these babies are addicting…I have made this recipe three times in one day because they seem to disappear instantly!

These cookies are not only delicious, but they are SO easy to make. No mixer required! If you have two bowls and a few minutes to whisk together the ingredients, you have everything you need for these cookies! This makes these cookies the perfect dessert for any occasion, and I promise people will be begging you for the recipe.

These cookies are:

Soft and Chewy

Filled with pumpkin flavor and chocolate chips

Easy to make

(Secretly) VEGAN

Why this recipe works

These pumpkin chocolate chip cookies have two key ingredients that help to create their soft, moist, and chewy texture: Oats and Coconut oil. What replaces the egg in these (secretly) vegan cookies? The pumpkin! Yes, pumpkin is a wonderful egg replacement in vegan baking, and it also happens to be the key flavor profile in these cookies!

I promise you will instantly fall in love with these cookies and no one would ever know that these little gems are vegan. Put a plate of these on any dessert table and they will most definitely be the star of the show! If you’re looking for more vegan cookies, try out one of my other favorites: Healthy Peanut Butter Cookies.

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Vegan Pumpkin Chocolate Chip Cookies

These cookies are thick, chewy, and filled with pumpkin flavor.

Course Dessert

Prep Time 7 minutes minutes

Cook Time 9 minutes minutes

Servings 18

Ingredients

• 1 1/4 cups flour I like to use all purpose
• 1 1/4 cups whole oats
• 3/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 cup white sugar
• 1/4 cup dark brown sugar
• 2 tablespoons almond milk slightly warm so it does not solidify the coconut oil
• 1/2 cup melted coconut oil
• 1/2 cup pumpkin
• 1/2 teaspoon vanilla
• 1/3-1/2 cup chocolate chips vegan if desired

Instructions

• Preheat oven to 350 degrees. Whisk first 8 dry ingredients until well combined.
• Whisk almond milk, pumpkin, melted coconut oil, and vanilla until well combined.
• Add the wet ingredients into the dry and stir until just combined.
• Add the chocolate chips.
• Drop heaping tablespoons of dough into a nonstick cooking sheet and bake in preheated oven for 9-12 minutes or until puffy and bottoms are golden brown. Cool on wire rack and enjoy!

The post Oatmeal Pumpkin Chocolate Chip Cookies appeared first on Splurge with Ella.