Zucchini Tahini Breakfast Cookies

Easy oat-based breakfast cookies with zucchini and tahini. Gluten free, oil free, and naturally sweetened with dates. Perfect for easy breakfast on the go.

Zucchini Tahini, Zucchini Tahini, Zucchini Tahini…say that ten times fast.

Did I ever tell you that I was an English minor in college?

Yep, I graduated with an Art History major and a double minor in English andArt & Visual Technology.

That’s why this whole blogging thing works for me– it’s the perfect harmony of words and images (and yums, duh).

Occasionally I like to dust off all of those learned literary devices and apply them lovingly to my creations.

I’m currently taking a break from plant-based alliteration to bring you…plant based rhymes.

And cookies for breakfast, obviously.

These Zucchini Tahini Breakfast cookies are even more fun to eat than they are to chant– coming from experience.

Grab a zucchini and your favorite jar of tahini and let’s make healthy cookies for breakfast!

With fall approaching, I’ve been a wee bit overzealous about my baking.

Yesterday, I had the oven on for most of the morning trying out new combinations, regardless of the fact that it was 93 degrees outside.

I came up with two favorites– gooey decadent apple pie bars and these delicious zucchini tahini breakfast cookies.

Funny story– these breakfast cookies were initially supposed to be apple spice breakfast cookies, but I had just eaten an apple pie bar and was craving something green…

When I asked you on Instagram which recipe you’d prefer to see first, you went with the Zucchini Tahini!

You guys must be tahini addicts, too.

No judgement here, friends.

The Zucchini Tahini combination came to me a while back when I was going through my Savory Yogurt Bowl phase.

In a moment of genius I topped my yogurt with roasted zucchini rounds, sweet berries, granola, and a big spoonful of tahini.

It might sound strange, but it was fantastic!

Tongue twisters aside, the mild taste and texture of zucchini is the perfect addition to tahini to liven up baked goods with some unexpected players.

You’re going to love these oat-based breakfast cookies packed with fresh zucchini and creamy tahini.

They’re packed with gluten-free whole-grain protein and fiber, healthy sesame seed fats, and real food complex carbs to fuel you for your day.

The grated zucchini deliciously melts into the cookie batter, leaving you with a creamy cookie that’s packed with hidden veggies.

They’re soft, chewy, velvety, and lightly sweet with a slight tahini tang.

The batter is naturally sweetened with Medjool dates and a single banana.

I kept the recipe on the less sweet side, but the batter is customizable to meet your sweet tooth!

Omit the banana for less sweet cookies and add a few more dates for extra sweetness.

I bet you probably have a zucchini or two amongst our late summer produce lying around the fridge, so put it to good use with these Zucchini Tahini Breakfast Cookies!

They’re perfect to prepare in advance for healthy breakfasts on the go.

Make a batch on Sunday and store them in the fridge all week long for easy grab-and-go breakfasts and snacks.

Enjoy them chilled straight from the fridge or re-heated in the microwave.

If you start your day off with these Zucchini Tahini Breakfast Cookies, let me know! I’d love to hear what you think of them.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

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Want more cookies for breakfast? Check out my Blueberry Banana Breakfast Cookies and Toasted Quinoa Carrot Cake Breakfast Cookies for more ways to start your day with a healthy dessert!

XO Lauren

Zucchini Tahini Breakfast Cookies

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• Author: Flora & Vino
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 12-15 cookies

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Description

Easy oat-based breakfast cookies with zucchini and tahini. Gluten free, oil free, and naturally sweetened with dates. Perfect for easy breakfast on the go.

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Ingredients

• 1 cup Gluten-Free Oat Flour*
• 1 cup Gluten-Free Old-Fashioned Rolled Oats
• 1 large zucchini, grated (~2 cups)
• 3/4 cup Medjool Dates, pitted
• 1 banana
• 2/3 cup runny tahini
• 3 TBSP ground flaxseed meal
• 1/4 cup + 2 TBSP unsweetened almond milk

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Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Combine the oats and oat flour (see notes on how to make DIY oat flour) in a large mixing bowl and toss to combine.
3. Grate the zucchini into the bowl. (You can peel them if you’d like but I kept the skin on!)
4. Add the dates, banana, tahini, flaxseed meal, and almond milk into a food processor or high speed blender. Process until smooth, scraping down the sides if needed to recombine.
5. Add the date mixture to the bowl of dry ingredients. Stir well until everything is well incorporated.
6. Drop dough into ~1/4 cup cookies
7. Bake for 25-30 minutes, until golden brown on the bottom and a firm to the touch.
8. Allow cookies to cool for 10 minutes before serving.
9. Store leftovers zucchini tahini breakfast cookies in the fridge for up to one week and freeze for long term storage.

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Notes

*make your own oat flour by blitzing 1 cup whole oats in a blender or food processor until you have a fine flour.
**Recipe inspired by Fit Mitten Kitchen: Healthy Zucchini Breakfast Cookies

• Category: Breakfast
• Method: Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

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