Zucchini and Blueberry Oatmeal Breakfast Cookies Recipe from RHN, Birth Educator and Doula Adrienne Cote


Everyone loves a quick, tasty and healthy breakfast or snack that you can just eat on your way out the door. I know I am always looking for something as soon as I am up and moving as I am generally starving from the get-go. Being 5 months pregnant does not help the hunger situation as during pregnancy, I find I am at my most snackiest. When I want to eat I want something right away that is both tasty but also packed with nutritious goodness so I know that it is fueling my body. This is why when I find a recipe I like, I tend to bake large batches of treats to have on hand throughout the week. Enter today’s recipe.

These breakfast cookies (but really can be considered an anytime cookie) have really hit the spot! They are dense and chewy (almost muffin-like) and just sweet enough that it feels like you’re indulging a tiny bit. Plus they really can be an easy and filling breakfast on the go. Just this morning I crumbled up a few, warmed them and topped with a splash of nut milk, kinda like an instant oatmeal situation but better!

What makes them a healthier cookie option is what’s inside them (and what’s not-no refined sugars here!). Along with a hit of protein (from the oats and greek yogurt) an assortment of vitamins and minerals,  the zucchini and oats also provide a dose of fibre. Fibre may not be sexy but it is such an essential part of our daily diets that we do not get enough of! Fibre keeps things moving on the inside, helping to shuttle out toxins, excess hormones and other things we don’t need hanging around in our bodies. In pregnancy in particular our digestion slows right down as a growing babe puts pressure on our intestines and hormones make the process more sluggish. Bottom line is that getting daily doses of fibre can help prevent constipation by keeping you regular. It’s also our body's original way of detoxing. Plus, oats in particular have a special type of fibre called beta-glucans which studies have shown can help reduce cholesterol levels. 

The addition of blueberries provides a superfood boost as they are filled to the brim with antioxidants that protect your body from nasty free radicals that contribute to ageing and disease. 

If the nutrition facts didn’t convince you, the taste will. 


Makes: 12-18 cookies

Prep Time: 10 minutes

Cook Time: 13 minutes


  • 2 cups oat flour (easy to make by blitzing the oats on high speed in blender)

  • ½ cup rolled oats

  • ½ cup coconut sugar

  • 1 tbsp pure maple syrup (optional for added sweetness and flavour)

  • ½ tsp sea salt

  • 1 tsp vanilla

  • 1 large egg OR flax egg if vegan

  • ⅓ cup greek yogurt OR coconut oil 

  • ½ tsp baking powder

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • 1 large cup of shredded zucchini (do not drain the water!)


  • Preheat oven to 350F and prep a cookie sheet with parchment paper or a silicone mat

  • In a large mixing bowl combine yogurt or oil with the egg and coconut sugar until well mixed. Add vanilla extract.

  • In separate bowl mix together flour, salt, baking powder, cinnamon, nutmeg, and rolled oats.

  • Add flour mixture to wet mixture and stir

  • Add in zucchini and mix until well combined

  • The dough will most likely be sticky and thick to start, as the water content in the zucchini starts to release it will make the batter easier to stir. If needed add a splash of nut milk to thin.

  • Fold in blueberries and any other additions you like! Coconut flakes, nuts, seeds and dark chocolate chips all make excellent add-ins. 

  • Drop balls onto cookie sheet in the desired size. You can flatten them to make more of a cookie shape as they do not spread during baking. I like leaving them in little mounds.

  • Bake at 350F for 13 minutes. Remove from oven and let cool. Store in an airtight container in the fridge or freeze for future use. 



Adrienne is a Holistic Nutritionist, Doula and Birth Educator located in the City of Toronto offering a variety of holistic services to support health and wellness; 1:1 nutrition counselling sessions, meal planning, in-home meal preparation, postpartum doula services, birth education classes and wellness workshops. Her practice focuses on gently supporting clients with their reproductive, prenatal and postpartum health. She approaches her work in a non-judgemental way, always

meeting her clients wherever they are in their health and parenting journeys.


Kamila Zasadna