Looking for a cookie that’s actually nourishing and tastes amazing? These easy blueberry zucchini oatmeal cookies are soft-baked, naturally sweetened, and filled with wholesome ingredients like oats, zucchini, banana, and blueberries. They’re the perfect toddler snack or quick breakfast bite—no refined sugar and easy to make in one bowl!
Why You’ll Love These Oatmeal Cookies
- no refined sugar, flour, or dairy (can be made egg-free too)
- added or "hidden" veggies (hi, zucchini!) + fruit in every bite
- naturally sweetened with banana and a touch of maple syrup (totally optional)
- freezer-friendly and great for meal prep
- toddler and kid-approved texture
And let’s be honest—toddlers think it’s the best when they get to eat cookies for breakfast. These blueberry zucchini oatmeal cookies feel like a treat but are packed with nourishing ingredients you can feel good about serving first thing in the morning (while keeping those little tummies satisfied)!
These were inspired by my 3-ingredient oatmeal cookies that we love, and pairs well with this tahini yogurt dip that I used as "icing."
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Ingredients You'll Need
- banana: adds natural sweetness and moisture—super ripe is best!
- egg: helps bind the cookies and adds a little protein
- olive oil or melted butter: keeps the cookies moist and rich
- shredded zucchini: squeeze out excess moisture and mix it in for a veggie boost
- almond flour: makes the cookies soft and nutrient-dense
- oats: adds fiber and structure
- baking powder: gives the cookies just a little lift
- cinnamon: optional for added flavor
- hemp seeds & chia seeds: boost the healthy fats + fiber + protein, and help bind the dough. I love using Tiny Sprouts for added omega-3s and probiotics! (be sure to use code TIFF10 for 10% off your next order)
- blueberries: adds a yum fruity flavor, can use fresh or frozen
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mash the banana, then whisk in the egg, olive oil, maple syrup, and shredded zucchini.
- Step 2: Stir in the almond flour, oats, baking powder, cinnamon, hemp seeds, and chia seeds until well combined.
- Step 3: Fold the blueberries in gently. Use a cookie scoop or spoon to drop the dough onto the baking sheet, flattening each slightly with the back of a spoon.
- Step 4: Bake for 14–18 minutes (depending size of cookie), or until cookies are set and lightly golden. Let cool completely before serving. Optional to drizzle tahini yogurt "icing" on top or let your kids dip!
Hint
If your zucchini holds a lot of moisture (like you notice it super wet when shredding), squeeze it out using a clean kitchen towel or paper towels before adding to the batter—this helps the cookies bake evenly and not turn out soggy.
Substitutions
These are naturally gluten-free, but feel free to adjust as needed!
- banana → sub about 1 cup of unsweetened applesauce
- almond flour → sub oat flour for a nut-free option (texture will be slightly different)
- egg → try a flax egg (1 tablespoon flaxseed + 3 tablespoon water) for egg-free
- olive oil → sub melted coconut oil or unsalted butter
- blueberries → try chopped strawberries or raspberries
Variations
Change out the mix-ins for others to make them your own!
- carrot cake: use shredded carrot instead of zucchini + add cinnamon and raisins
- apple cinnamon: swap blueberries for diced apples + a dash of cinnamon
- zucchini chocolate chip: replace blueberries with mini chocolate chips for a fun twist
- strawberry banana: sub blueberries with chopped strawberries
See this simple version of the oatmeal cookies on my website!
How To Serve To Toddlers
- served with yogurt for breakfast
- packed in a lunchbox or snack tray with cheese cubes (use oat flour for nut-free)
- warmed up and paired with a smoothie for a balanced snack
- crumbled over cottage cheese or applesauce for texture exploration
PS - let them help drizzle the icing on top or decorate with yogurt + sprinkles!
Equipment
You will need mixing bowl fork or whisk (for mashing and mixing), measuring cups and spoons, grater (for shredding zucchini), cookie scoop or spoon, parchment-lined baking sheet, and cooling rack (optional) to make these blueberry zucchini oatmeal cookies.
Storage
Store in an airtight container in the fridge for 4–5 days or freeze flat on a tray, then transfer to a freezer bag. Reheat in the microwave for 10–15 seconds for soft texture
Tiff's Tip
Make a double batch and freeze half! These cookies thaw quickly for busy mornings, lunchbox add-ins, or last-minute snack trays.
FAQ
Yes! Sub oat flour 1:1 for almond flour. The cookies may be a bit more dense but still delish.
You can omit one or both, though they help with binding and nutrition. Try adding 1–2 extra tablespoons of oats if needed, and be sure to squeeze the juice out of the zucchini if omitting chia seeds.
Yes! If you want your cookies sweet then add 1-2 tablespoon of coconut or brown sugar or maple syrup.
More Sweet Snacks Your Toddler Will Love
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Easy Blueberry Zucchini Oatmeal Cookies
Equipment
- cookie scoop
- vegetable grater
Ingredients
- 1 banana mashed
- 1 large egg
- ¼ cup extra virgin olive oil or melted butter
- 1 small-medium zucchini shredded and squeezed dry (if carries juice)
- 1 cup almond flour or sub oat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 2 tablespoon Tiny Sprouts hemp seeds
- 2 tablespoon chia seeds
- ½ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mash the banana, then whisk in the egg, olive oil, and shredded zucchini.
- Stir in the almond flour, oats, baking powder, cinnamon, hemp seeds, and chia seeds until well combined.
- Fold the blueberries in gently. Use a cookie scoop or spoon to drop the dough onto the baking sheet, flattening each slightly with the back of a spoon.
- Bake for 14–18 minutes (depending size of cookie), or until cookies are set and lightly golden. Let cool completely before serving. Optional to drizzle tahini yogurt "icing" on top or let your kids dip!
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