These healthy gluten free chocolate breakfast cookies are made with zucchini and chia seeds. This on-the-go breakfast recipe is lightly sweetened and packed with protein. These easy double chocolate cookies are a great idea for kids and lunches.
I like to use a large ice cream scoop to make a dozen of these cookies. Using a cookie scoop and pressing them down slightly makes these chocolate breakfast cookies really similar to Pamela's Whenever Bars.
If you are looking for more breakfast ideas try my Gluten Free Pumpkin Cranberry Breakfast Cookies, my Gluten Free Oatmeal Raisin Overnight Oats, my Overnight Apple Pie Chia Pudding or my Gluten Free Banana Oat Muffins.
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
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Instructions
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Shred the zucchini and press out any extra moisture. Add the zucchini, coconut oil, almond butter, coconut sugar, egg, avocado oil and vanilla extract to the bowl of your stand mixer. Blend until the ingredients are combined.
Add the almond flour, coconut flour, rolled oats, baking soda, salt, xanthan gum, cinnamon, chia seeds, protein powder and cocoa powder to the wet ingredients and blend until combined.
Add the chocolate chips and chopped walnuts to the dough and blend or stir until they are incorporated into the dough.
Using a large cookie scoop or tablespoon measure out the cookies and place on the baking sheets. Press each cookie down with the palm of your hand. These cookies will not spread much while baking.
Bake at 350 degrees for 20 minutes.
If you would like you can sprinkle some coarse sea salt on top of the hot cookies when they come out of the oven.
Let the cookies cool completely before storing in an air tight container.
Supplies
Frequently Asked Questions
Yes, gluten free chocolate breakfast cookies do tend to take longer to bake than cookies made with a gluten flour. The outside of the cookie will be browned, but they may not be cooked through in the center.
If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.
These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.
I like to freeze a few cookies in a container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half.
More Recipes You Might Enjoy
I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!
Gluten Free Chocolate Breakfast Cookies
- Total Time: 45 minutes
- Yield: 12 cookies 1x
- Diet: Gluten Free
Description
These healthy gluten free chocolate breakfast cookies are made with zucchini and chia seeds. This on-the-go breakfast recipe is lightly sweetened and packed with protein. These easy double chocolate cookies are a great idea for kids and lunches.
Ingredients
1 cup Zucchini, shredded and pressed
2 Tbsp. Coconut Oil, solid
2 Tbsp. Almond Butter
¼ cup Coconut Sugar
1 large Egg
¼ cup Avocado Oil
1 tsp. Vanilla Extract
1 cup Almond Flour
¼ cup Coconut Flour
¼ cup Gluten Free Rolled Oats
1 tsp. Baking Soda
1 tsp. Sea Salt
1 tsp. Xanthan Gum
1 tsp. Ground Cinnamon
1 Tbsp. Chia Seeds
1 scoop Chocolate Protein Powder
1 Tbsp. Cocoa Powder
½ cup Semi-Sweet Chocolate Chips
½ cup Walnuts, chopped
Instructions
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
Shred the zucchini and press out any extra moisture. Add the zucchini, coconut oil, almond butter, coconut sugar, egg, avocado oil and vanilla extract to the bowl of your stand mixer. Blend until the ingredients are combined.
Add the almond flour, coconut flour, rolled oats, baking soda, salt, xanthan gum, cinnamon, chia seeds, protein powder and cocoa powder to the wet ingredients and blend until combined.
Add the chocolate chips and chopped walnuts to the dough and blend or stir until they are incorporated into the dough.
Using a large cookie scoop or tablespoon measure out the cookies and place on the baking sheets. Press each cookie down with the palm of your hand. These cookies will not spread much while baking.
Bake at 350 degrees for 20 minutes.
If you would like you can sprinkle some coarse sea salt on top of the hot cookies when they come out of the oven.
Let the cookies cool completely before storing in an air tight container.
Notes
This recipe can also be made into bars using a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Let the bars cool completely before cutting them.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Cookies
- Method: Baking
- Cuisine: Gluten Free
Top Tip
I'm a big fan of doubling the recipe and freezing half of these cookies for later. It's so nice to have them for lunches or snacks for trips. I get them out the night before and let them defrost. Be sure to open the bag or container to let moisture escape so they don't get soggy.
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