This hidden veggie breakfast cookie recipe is everything a mom could want. Quick, easy and good for you! Make-ahead breakfast cookies can be baked and frozen for an easy, healthy meal or snack any time of year. Make them with your kids to get them excited to try whole grains, healthy fats, and zucchini.
Okay, I admit it – I hate breakfast. I’m not a huge fan of early eating, but I also really hate making breakfast for my kids. It doesn’t help that I am not a morning person. So, having to deal with grumpy kids who inherited my hatred for mornings is essentially my worst nightmare.
Because of this, I really love morning meals that are as quick as humanly possible. Once the weather turns warmer, I make veggie smoothies every single morning because there is nothing easier.
Simply throw stuff in a blender and then serving it up. You can even get some green in, like with this Easy Spinach Smoothie.
But some days, my kids want something a little more, and my mom guilt kicks in. I love having quick options on hand. Enter: make ahead breakfast cookie recipes.
Quick, make-ahead breakfast
Okay, so you’re sitting there thinking, uh, Morgan, cookies take some work, girl.. Which – totally true.
That’s why I love making things like breakfast cookies, cooling them down, and freezing them!
Defrost them overnight on the counter or quickly for a few minutes in the oven and you’re good to go. Boom. I also do this with apple cinnamon pancakes, waffles, sweet potato muffins, healthy banana cookies, oatmeal bites.
Even better? Get your kids involved and these vegetable cookies will come together quickly. Plus, you’ll have a handful of them on hand for breakfasts, and your kids will be excited to eat zucchini! (no, really.)
Want more breakfast options? Check out this post: Breakfast Recipes for Kids
Tips for making with kids
Does baking with your kids give a panic attack? Here are my favorite tips for making this recipe with your kids – without turning your kitchen into a disaster zone.
- When measuring sticky items like nut butter or honey, spray your measuring cups with cooking spray. Ingredients will slide right out!
- To mash the banana, place it on a flat plate and let kids mash with a potato masher. I love the plastic plates from Target. They have a flat base and a .5 inch lip to keep everything contained.
- Use a spring-loaded scoop to portion cookies. You’ll need to reduce the cook time about 2 minutes if using the traditional smaller cookie scoop.
- Give kids a square of parchment paper to neatly press the cookies and avoid messy hands. If it starts to stick to the paper, just spray it down with cooking spray.
This recipe is awesome not only because it’s a fun option for kids. It’s also packed with whole grains, healthy fats
Sometimes, I serve them up with a veggie smoothie for a larger breakfast. Other times, the boys will split one as a healthy snack.
Related reads: Learn how to make vegetable purees to sneak in more veggies here!
Tips for Making Make Ahead Breakfast Cookies Easier:
- Assemble bags with all dry ingredients together to make cookies on a whim.
- If you think your kids will notice the green zucchini, peel the green skin off before grating. Using yellow squash is also an option.
- If you have too much zucchini, try it in something like these hidden veggie sloppy joes.
- Sub some of the chocolate chips for craisins, blueberries, nuts, or seeds.
- Lay on parchment paper and freeze flat before putting into a zip top bag to store.
Hidden Veggie Breakfast Cookie Recipe
This simple, make-ahead breakfast cookie recipe is a great breakfast for kids. Packed full of veggies, whole grains, and healthy fats, you won’t feel
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Hidden Zucchini Breakfast Cookies
A simple and healthy treat, this St. Patrick’s Day Fruit Salad is a fun was to celebrate the holiday! Packed with all of your favorite green fruits, you won’t need luck for your kiddos to love it!
- 2 cups quick oats
- 1 cup whole wheat flour
- 1 tsp basking soda
- 1 tsp baking powder
- 1 banana
- .25 cup butter melted
- 1 egg
- .25 cup nut butter
- 1 teaspoon vanilla
- 1 cup shredded zucchini
- .5 cup mix ins
- .5 cup maple syrup or honey
Preheat oven to 350, measure all ingredients out.
Mash banana and combine with wet ingredients.
Stir in dry ingredients.
Scoop into 1/4 cup balls, press into flat disks, and bake for 8-10 minutes. Cool and enjoy!
You can replace the nut butter with sunflower seed butter to make allergy friendly.
PSSST: If you’re looking for healthy cookies, check out this: 30+ Healthy Cookie Recipes to Treat Yourself With
Okay, so tell me – which meal do you hate most? Which do you like best? Let me know in the comments!
If you enjoyed this breakfast cookie recipe, you’ll love these!
Got a picky eater?
My kids eat their veggies every day without complaining. Want my secret?
Grab the Outsmart your Picky Eater cheat sheets to get the inside scoop on how to add veggies to food your kids already love.