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Try these Healthy Breakfast Cookies full of good ingredients like oats, zucchini, applesauce and pecans! They are perfect to keep in the freezer for quick on-the-go breakfasts and the whole family will love them!

Zucchini breakfast cookies with oatmeal and chocolate chips on a white marble surface.

Breakfast, the most important meal of the day. I like the burst of energy I get as soon as I have eaten in the morning! So, I like to have some easy breakfasts on hand so that we never have to skip it even if we're low on time. Aside from these cookies, we keep these Healthy Egg Muffins in our freezer, as well as ingredients for our favorite Spinach Berry Smoothie so we are never out of breakfast ideas!

Our blueberry pancakes with blueberry syrup are delicious as well.

This breakfast cookies recipe makes a huge batch (about 5 dozen cookies) and they are perfect to keep in the freezer. Since they have a good amount of protein and fiber in them, they will keep you feeling full for quite a while after!

Too much Zucchini?

I am familiar with this problem! My mom used to always have tons of Zucchini growing in her garden in the late summer.

If you're looking for Zucchini recipes to use up some from your garden, you should also try this Lemon Zucchini Bread, Spiralized Greek Salad (light, fresh and tasty!) or make these amazing Zucchini Chips with Lemon Dill Aioli!

Zucchini Oatmeal Breakfast Cookies

What makes these breakfast cookies good:

Oatmeal
Cinnamon & Nutmeg
Pecans
Zucchini
Applesauce
Chocolate Chips

How to Make Oatmeal Zucchini Breakfast Cookies

Step by step collage of how to make healthy breakfast cookies with oats, brown sugar, flour, etc.

Step 1: In a large mixing bowl, cream softened butter and sugars together with a hand mixer.

Step 2: Add applesauce, eggs, and vanilla and mix well.

Step 3: In a separate bowl, add dry ingredients and mix.

Step 4: In three stages, add dry ingredients to the large bowl until incorporated.

Breakfast cookie dough in a mixing bowl.

Next, add zucchini, chocolate chips and pecans until just mixed.

Breakfast cookie dough scooped onto cookie sheet.

Scoop dough out onto greased cookie sheets and bake for 16-18 minutes or until the cookies just start to brown around the edges.

Oatmeal breakfast cookies with chocolate chips on a marble counter top.

Let cookies cool for 2-3 minutes on the cookie sheet and then use a spatula to remove them to a cooling rack.

How to Freeze Cookies:

Once cookies are completely cooled, put them in a gallon-sized ziplock bag in a single layer.

Remove all excess air from the bag and seal tightly.

Freeze. These breakfast cookies will last in the freezer for up to 3 months if the bag is sealed.

If you try this recipe we'd love if you could leave a comment and positive review! They mean a lot to us. We also love to see what you're making - tag us on instagram @prettyprovidenceblog!

Healthy breakfast cookies with zucchini, oatmeal and chocolate chips.

Oatmeal Zucchini Breakfast Cookies

These healthy breakfast cookies are so delicious! Full of good ingredients like oats, zucchini, applesauce and pecans. Make a big batch and keep them in your freezer for busy mornings!

5 from 6 votes

Print Pin Rate

Prep Time: 30

Cook Time: 16

Total Time: 1 40

Servings: cookies

Calories: 172kcal

Author: Pretty Providence

Equipment

Hand Mixer
Cookie Sheets
Cookie Scoop (optional)

Ingredients

½ Cup Butter softened
1 ½ Cup Brown Sugar lightly packed
1 Cup Sugar
3 Cups Flour whole wheat flour can be used
1 ¼ teaspoon Salt
1 teaspoon Baking Soda
½ teaspoon Nutmeg
1 teaspoon Cinnamon
1 ½ Cup Applesauce
2 Cups Grated Zucchini
5 ½ Cups Oats old fashioned or quick oats
2 Eggs
4 teaspoon Vanilla Extract
3 Cups Chopped Pecans
2 Cups Chocolate Chips

Instructions

Directions:

Preheat oven to 375 F.
Cream together butter and sugars.
Add applesauce, eggs and vanilla and mix until well incorporated.
In a medium bowl, whisk together dry ingredients, and add to mixture in 3 stages, mixing just until blended, then add zucchini.
Stir in nuts and chocolate chips.
Drop rounded scoops of dough onto lightly greased cookie sheets, spacing them about an inch or two apart. They're not going to spread much so they don't need a lot of room.
Bake for 16 - 18 minutes or until the edges begin to turn golden brown. Remove the cookies from the oven and cool on the sheets for 2-3 minutes before removing to a cooling rack.

Freezing Directions:

Once cookies are completely cooled, place in a single layer in ziplock bags and remove excess air from bag before sealing.
These cookies will last a month or two in your freezer if your bag is sealed well.

Notes

Recipe makes about 5 dozen cookies.

Nutrition

Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

This recipe was originally published in 2013 and has been updated with new photos and more detailed instructions.

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