Sweet Potato Zucchini Breakfast Cookies
Freezer Friendly and Kid Approved
I love a breakfast that does the heavy lifting before the day even starts. These veggie-loaded breakfast cookies are a twist on my Everyday Breakfast Cookies—just as easy, but with an extra serving of vegetables tucked in.
Perfect for busy mornings, snack time, or anytime .
And before you scroll away at the mention of sweet potatoes or zucchini—hear me out. These cookies are soft, naturally sweet, and freezer-friendly. They’ve been kid-tested (even by the ones who claim they don’t like zucchini) and approved by busy moms who need a grab-and-go option that still feels nourishing.
Why I Love These:
Make-ahead magic: Bake a batch, freeze them flat, and reheat in the toaster oven or microwave as needed.
Flexible ingredients: You can swap in carrots, use whatever nut or seed butter you have, or mix in raisins or chocolate chips depending on the morning mood.
Loaded with goodness: With oats, sweet potatoes, and zucchini, they’re hearty without being heavy—and naturally sweetened with maple syrup.
The Best Way to Cook Sweet Potatoes
For this recipe, I always use my Dutch oven roasted sweet potatoes. It’s hands-off and makes the potatoes super soft and naturally sweet—perfect for cookies like these. Just wash your sweet potatoes and roast them whole in a covered Dutch oven at 425°F for about 90 minutes. Once cooled slightly, the skins practically slide right off. You’ll be left with rich, caramelized flesh that mashes beautifully.
Make a few extra while you’re at it—to use as a vehicle for your favorite proteins and topping.
Ingredients:
2 cups shredded zucchini (no need to peel, just squeeze out excess water)
2 medium cooked sweet potatoes (skin removed and mashed – I use my Dutch oven method!)
3 cups rolled oats
1/3 cup maple syrup
2 tsp cinnamon
1/2 cup almond butter (or any nut/seed butter)
1/4 cup pumpkin seeds
Optional Mix-Ins:
Grated carrots instead of zucchini
Raisins or dried cranberries
Mini chocolate chips for a little fun
Chia or flax seeds for extra fiber
To Make:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Mix all ingredients in a large bowl until well combined.
Scoop into balls (about 1/4 cup each) and flatten slightly on the baking sheet.
Bake for 20–25 minutes, until firm and lightly golden.
Let cool completely before freezing or storing.
Freezer Tip:
Layer cooled cookies between parchment paper in a container or reusable freezer bag. When you're ready to eat, just pop one in the microwave for 30 seconds or warm in the oven for a few minutes.
