Hello, culinary friends! If you’re a fan of a breakfast that’s both wholesome and indulgent, you’re in for a treat. Today, I’m diving into some scrumptious gluten-free keto breakfast cookies that will make your taste buds dance with joy. Not only are these cookies a fabulous breakfast, but they’re dairy free and also sneak in a healthy dose of veggies – zucchini! So, fasten your aprons, and let’s get started on a zucchini-filled tasty recipe!
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Fun Zucchini Expedition
Picture this: a kitchen bustling with activity, the aroma of freshly baked goods wafting through the air, and a determined chef on a quest to conquer the zucchini kingdom.
As the owner of three active zucchini plants, this August and into September I’ve embraced the challenge of finding creative ways to incorporate this versatile veggie into new culinary creations. From savory dishes to sweet delights, zucchini has become my trusty sidekick. I am that person who brings them to all events and meetings and puts a note on a pile of them, “Take me!”.
But wait, have you ever imagined zucchini in a breakfast cookie? Well – I’m about to bring zucchini to the breakfast table in the most delightful way possible!
📏 Nutritional information and macros
Before we dive into the kitchen, let’s peek at the nutritional magic these cookies offer. Packed with almond and coconut flours, pumpkin seeds, and of course, our star ingredient – shredded zucchini – these cookies are a gluten-free powerhouse. They taste almost like keto oatmeal cookies but without the oatmeal! With a balance of healthy fats, protein, and fiber, they’re perfect for fueling your adventurous day.
Let’s take a look at nutrition calories and the macros. In this recipe for keto zucchini cookies, one serving is one twelfth of the recipe, or 1 cookie. Each cookie has 199 calories, 5 grams of protein, 15 grams of fat, and 2 grams net carbs per serving.
These macros for chewy keto breakfast cookies are figured with MyFitnessPal, with the ingredients I use in the recipe. I always recommend figuring out your own with the exact ingredients you use. It’s so important to determine your own if you’re keeping close track and want to be accurate.
🍽 Equipment needed for zucchini keto breakfast cookies
Gather your trusty kitchen companions:
- large and medium-sized bowls
- a spatula
- measuring cups and spoons
- blender or stand or hand-held mixer
- baking sheets/pans
- silicone mats or parchment paper
- grater for zucchini
🥘 Ingredients in low carb breakfast cookies
Get ready to have your taste buds tickled with the delicious and nutritious gluten free zucchini breakfast cookies! Not only do they satisfy your sweet cravings in the morning, but they’re keto and low carb-friendly too. Let’s dive into the ingredients and what to look for when selecting each one.
1 cup unsweetened coconut flakes
Look for unsweetened coconut flakes (or unsweetened shredded coconut) to avoid any added sugars. Coconut flakes are a great source of healthy fats and dietary fiber, which can aid in gut health.
1 cup almond meal (or almond flour)
Almond meal or flour is an excellent gluten-free alternative to traditional flour. It’s high in protein, healthy fats, and low in carbs compared to traditional flour.
1/4 cup coconut flour
Coconut flour is another gluten-free flour alternative that’s low in carbs and high in fiber. Its unique texture gives the cookies an extra crunch and chewiness.
1 teaspoon cinnamon
Not only does cinnamon add a warm, cozy flavor to the cookies, but it also has anti-inflammatory properties that may help lower the risk of heart disease.
1/2 teaspoon nutmeg
Nutmeg adds a subtle sweet and nutty flavor to the cookies and is rich in antioxidants which can help reduce inflammation in the body.
1/2 teaspoon salt
Salt enhances the flavors of the cookies and is an essential electrolyte that helps regulate fluid balance in the body.
2/3 cup pumpkin seeds
Pumpkin seeds are an excellent source of protein and healthy fats. They’re also rich in magnesium, which can help with muscle relaxation, and zinc, which supports immune function. (You can substitute sliced almonds for crunch if you don’t have pumpkin seeds, but I prefer the pumpkin seeds!)
1/2 cup unsweetened dried cranberries (optional)
Dried cranberries add a sweet and tangy flavor to the cookies. Look for unsweetened options to avoid added sugars.
1/3 cup avocado oil (or melted coconut oil)
Avocado oil is high in monounsaturated fats, which are good for heart health. Coconut oil is a great source of medium-chain triglycerides (MCTs) that are quickly converted into energy by the body.
1/3 cup sweetener (Lakanto Monk Fruit, Swerve, honey, your preferred)
Choose a low-carb, keto-friendly sweetener like Lakanto Monk Fruit or Swerve, or use honey or your preferred sweetener.
1 cup shredded zucchini
Zucchini is a low-carb vegetable that adds moisture and nutrition to the cookies. Look for fresh zucchini that’s firm and free of blemishes. I also, prefer to shred it on the regular larger size on the grater and don’t drain it unless it’s dripping.
3 eggs, beaten
Eggs are a great source of protein and healthy fats. Look for pasture-raised or organic eggs for maximum nutrition.
Now that you’re an expert on the ingredients, get creative with your keto breakfast cookies and make them your own! Remember to enjoy them in moderation as part of a balanced breakfast. Happy baking!
Note: I do not include baking powder or baking soda in this recipe as I find the eggs and mix of ingredients create the rise and texture I prefer in a keto breakfast cookie.
Let’s get started by preheating the oven to 350 degrees Fahrenheit. Now, in a big mixing bowl, combine the unsweetened coconut flakes, almond meal (or almond flour), coconut flour, cinnamon, nutmeg, and a pinch of salt.
Next, stir in some pumpkin seeds and unsweetened dried cranberries (optional but trust me, it’s worth it).
In a separate bowl, we’ll whisk together some avocado oil (or melted coconut oil), your sweetener of choice, shredded zucchini, and some beaten eggs. Once that’s all mixed together, we’ll add those wet ingredients to the dry ingredients and stir everything together until it’s well combined.
Now, using a cookie scoop, a 1/4 cup measuring cup, or just a spoon, drop 1/4 cup of the cookie dough onto a lined prepared baking sheet. You can use parchment paper or silicone baking mats.
Make sure to space the cookies about 2 inches apart on the baking tray, for a total of 12 low carb breakfast cookies. To make them nice and flat, use the back of a spoon or the bottom of a glass to flatten each cookie slightly.
⏲ Bake time
Pop those bad boys into the oven for 20-25 minutes, or until they’re golden brown and firm to the touch. Once they’re done, take them out of the oven and let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
And voila! You’ve got yourself 12 delicious, keto breakfast cookies. Enjoy with a cup of coffee or tea and start your day off on a yummy note.
🥣 Store keto breakfast cookies
Once your cookies have cooled and you’ve managed to resist their irresistible aroma, it’s time to store them for later. Pop them into an airtight container and keep them in the fridge to maintain their freshness. They will last up to 5 days in the refrigerator, or you can freeze them for up to 3 months.
They’re perfect for on-the-go breakfasts or anytime snacks when your taste buds demand a zucchini-infused treat.
💭 Tips and Tricks
- To make these cookies vegan-friendly, you can replace the eggs with a flax egg mixture (1 tablespoon ground flaxseed mixed with 2 tablespoons of water).
- If you don’t have pumpkin seeds, feel free to substitute with sunflower seeds, hemp hearts, or your favorite mix of nuts and seeds.
- For a lower-sugar option, you can omit the dried cranberries
- Play around with different flavors by adding 1/4 teaspoon of ground ginger, cardamom, or allspice to the batter.
- For an extra crunch, add different chopped nuts to the batter.
- Or for a sweet and salty treat, sprinkle some sea salt on top of each cookie before baking! Enjoy!
👩🍳 Variations on keto breakfast cookies
If you’re looking for a different flavor profile, here are a few ideas that you can try:
- Add some sugar free chocolate chips after baking for an extra indulgent treat.
- Try adding 1/2 teaspoon of orange extract to the batter with zest from one orange along with sugar free chocolate chips instead of the dried cranberries.
- For a hint of citrus sweetness, add 2 tablespoons of orange zest and/or 1/4 teaspoon of lemon extract to the batter.
- For a nuttier and chewy cookie, add 1/4 cup of almond butter or peanut butter to the batter.
- Give your cookies an extra crunch by adding some chopped walnuts, pecans, and/or hazelnuts to the mix.
- Or for a spiced twist, add 1 teaspoon of ground cardamom and 2 teaspoons of ground ginger! A perfect spiced keto oatmeal cookie recipe.
- For an extra boost of protein, add 2 scoops of your favorite protein powder to the batter.
No matter what you choose, these keto breakfast cookies are sure to satisfy your morning keto breakfast cookie craving.
😋 Savor the goodness: Wrapping up on our keto breakfast cookie recipe
Congratulations, intrepid bakers and kitchen adventurers! You’ve conquered the overload of zucchini and emerged triumphant with a batch of keto breakfast cookies that are as wholesome as they are delectable.
These keto breakfast cookies are not just breakfast; they’re a celebration of delicious flavor, a testament to creativity, and a reminder that healthy can indeed be incredibly satisfying.
So, go forth, bake, and savor – your zucchini-filled breakfast dreams have officially come true! Who doesn’t love cookies for breakfast?!
Bon appétit! 🌱🍪
Gluten free keto recipes with zucchini!
- Keto Zucchini Cookies
- Orange Almond Keto Zucchini Muffins
- Keto Zucchini Lasagna
- Keto Zucchini Tots
- Best Ever Keto Zucchini Bread
- Keto Zucchini Tart Pizza
- Keto Zucchini Waffles
📌 Pin the keto recipe here:
🖨 Printable recipe card
- 1 cup unsweetened coconut flakes
- 1 cup almond meal (or almond flour)
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2/3 cup pumpkin seeds
- 1/2 cup unsweetened dried cranberries (optional)
- 1/3 cup avocado oil (or melted coconut oil)
- 1/3 cup sweetener (Lakanto Monk Fruit, Swerve, honey, your preferred)
- 1 cup shredded zucchini
- 3 eggs, beaten
- Preheat your oven to 350 degrees Fahrenheit.
- In a large mixing bowl, combine the unsweetened coconut flakes, almond meal (or almond flour), coconut flour, cinnamon, nutmeg, and salt.
- Stir in the pumpkin seeds and unsweetened dried cranberries (if using).
- In a separate bowl, whisk together the avocado oil (or melted coconut oil), sweetener of your choice, shredded zucchini, and beaten eggs.
- Add the wet ingredients to the dry ingredients, and stir until well combined.
- Use a cookie scoop or spoon to drop 1/4 cup of batter onto a lined baking sheet, spacing the cookies about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon, a glass, or a fork.
- Bake for 20-25 minutes, until the cookies are golden brown and firm to the touch.
- Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Enjoy your gluten free zucchini breakfast cookies as a quick and filling breakfast on the go, as a midday snack, or as a healthy dessert. They can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to a month.
Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 199Total Fat: 15gCarbohydrates: 6gNet Carbohydrates: 2gFiber: 4gProtein: 5g
*Nutrition Facts per MyFitnessPal dot com. For the most accurate facts, calculate your own with the exact ingredients you use in the recipe.
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Please be aware I am not a medical specialist or nutritional professional. On this blog, I share recipes and what works for me. Please do not take anything on this blog as medical advice and always consult with your doctor before starting any diet or exercise program.
I use MyFitnessPal dot com to calculate nutrition facts as a courtesy to my readers, and I remove erythritol from the final carb count and net carb count because does not affect my own blood glucose levels.
This is as accurate as possible, but it’s best to independently calculate nutritional data on your own with the specific ingredients you use. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.