Sweet and tender, these Keto Zucchini Cookies are packed full of pecans and chocolate chips. Grain free and sugar free, it’s a healthy snack posing as a decadent dessert! This post is sponsored by ChocZero.
If keto zucchini bread and keto oatmeal cookies had a baby, it would look like these Keto Chocolate Chip Zucchini Cookies.
Just picture it. Tender keto cookies with an oatmeal-like consistency, studded with sugar free chocolate chips and… zucchini? I know it sounds out of place but trust me, it’s not. Not in the least!
And since we’re on a roll with keto zucchini recipes lately, I figured why not add some cookies to that list?
These are such a fun twist on classic keto chocolate chip cookies. You’ve got to try them!
Zucchini in cookies?
I think we’ve already established that zucchini is one of the most versatile keto ingredients. It’s great in savory recipes, of course, but it’s often used in baked goods as well.
So why not in cookies? I confess, such a thing wouldn’t have occurred to me without stumbling upon these cookies from Sally’s Baking Addiction. And then it all fell into place for me. It made perfect sense!
Many recipes I consulted were oatmeal based. Since I already have the best keto oatmeal cookie recipe, and I’ve adapted it for keto butterscotch bars and keto pumpkin bars, why not use it for keto zucchini cookies too?
And of course I had to stir in plenty of keto friendly chocolate chips from ChocZero. They are the proverbial icing on the cake (or the chocolate on the cookie!).
How to make keto zucchini cookies
These cookies are a great way to shake up your keto cookie routine. They’re easy to make but they do take a bit of advance prep. Here are my best tips for getting it right:
- Prep the zucchini. As with most baked goods that include zucchini, you need to shred it, salt it, and drain it first. Let it drain for about an hour, then press out as much liquid as possible.
- Make the keto “oatmeal”. My trick for getting an oatmeal like texture is to grind shredded coconut and sliced almonds until they resemble oats. Works like a charm!
- Whisk the dry ingredients together. This includes the oatmeal, some additional almond flour and coconut flour, cinnamon, baking soda, and salt.
- Beat the butter and sweetener. I really like Swerve Brown here as it gives it more of a zucchini bread/oatmeal cookie flavor. But granular would be fine too.
- Beat in the remaining ingredients. Add the egg first, as well as some vanilla extract, then beat in the squeezed zucchini. Finally add the dry ingredients.
- Stir in chocolate chips and pecans.
- Shape the cookies by hand. Roll them into balls about 1 1/2 inches in diameter and place on the cookie sheet.
- Bake 15 to 18 minutes, until golden brown.
- Let cool and enjoy!
Frequently Asked Questions
You can replace the flaked coconut with another cup of sliced almonds. However, the coconut flour is pretty critical for the consistency of these bars. You will need to find another very dry, absorbent flour if you want to replace it.
Any granular sweetener will work, but please note that sweeteners like allulose and BochaSweet will make the cookies very soft and cake-like. I prefer erythritol based sweeteners in cookies.
Absolutely! Swap out the butter for some coconut oil or another dairy free butter replacement, and they will still be delicious.
We liked them so much that we didn’t even try to freeze any, but they should freeze nicely. Store them in a covered container in the freezer for up to two months.
That’s entirely up to you! They don’t add to the structure or consistency of the cookies, so if you don’t like them, feel free to leave them out.
These keto zucchini chocolate chip cookies are so tasty, you might be tempted to eat them for breakfast. You know I did! Delicious with a smear of peanut butter or my homemade Keto Nutella.
More delicious keto cookie recipes
- Keto Peanut Butter Cookies
- Dairy Free Keto Oreos
- Lemon Sugar Cookies
- White Chocolate Macadamia Nut Cookies
- Keto Thin Mints
- Chewy Ginger Cookies
Keto Zucchini Chocolate Chip Cookies
Ingredients
- 1 (175 g) medium-small zucchini, about 175g
- 1/2 tsp (0.5 tsp) salt, divided
- 1 cup (85 g) flaked coconut
- 3/4 cup (177.44 g) sliced almonds
- 1 cup (105 g) almond flour
- 2 tbsp coconut flour
- 1/2 tsp (0.5 tsp) cinnamon
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 cup (113.5 g) butter, softened
- 3/4 cup (136.5 g) Swerve Brown, lightly packed
- 1 large egg, room temperature
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/3 cup (60 g) dark chocolate chips, sugar-free
- 1/4 cup (29.25 g) chopped walnuts or pecans
Instructions
- Finely grate the zucchini and place in a sieve in the sink. Sprinkle with 1/4 tsp salt, tossing to combine. Let drain 1 hour, then squeeze out as much moisture as possible.
- Preheat the oven to 350F and line a large baking sheet with a silicone mat or parchment paper.
- Combine the coconut and sliced almonds in a food processor and process until they resemble oat flakes. Transfer to a medium bowl and stir in the almond flour, coconut flour, cinnamon, baking soda, and remaining salt.
- In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg and vanilla extract, then beat in the squeezed zucchini.
- Add the flour mixture and beat until the dough comes together. Stir in the chocolate chips and pecans by hand.
- Roll into 18 balls, each about 1 1/2 inches in diameter. Set on the prepared baking sheet about 2 inches apart. Press down with the palm of your hand to 1 inch thick. They will spread a bit as they bake.
- Bake 15 to 18 minutes, until golden brown. They will still be very soft when you remove them from the oven. Allow them to cool completely on the pan.
Nutrition
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I am allergic to coconut and what’s more cannot stand the taste of it. Would love to make these cookies and I now I can substitute for the coconut fl;our but what can I do to replace the volume of the coconut flakes?
Sorry, I think you may need to try a different recipe.
Do you measure the zucchini in grams before or after squeezing out the extra liquid from the zucchini!
Before. If the ingredient list doesn’t say drained and squeezed, then it’s always before doing so.
These cookies are excellent!
I have made these cookies several times and they are always delicious. Everyone loves them. The only problem is that they are much too crumbly. They are impossible to hold. They simply fall apart before you can get them to your mouth! What am I doing wrong?
Hmmm, I wish I could say for sure. What kind of almond flour are you using?
can you use coconut flour?
Not in this recipe, no.
I like my cookies crispy and sandy, these were not like that. But they were delicious! They have so much texture they can’t be anything but chewy and that is also a good thing. I will definitely be making these cookies over and over. Best use of a zucchini I have ever tried. Thank you for the recipe.
I do have other cookies that are crisp and sandy! 🙂
Hi Carolyn!
Greetings from LA! Thank you for this- I’ve recently reached enlightenment on the extreme no sugar diet. I’ve made at least 3 batches of these this year for friends & fam. Have you or anyone else tried freezing the dough for later? If not, what do you predict?
Aloha! I freeze all of her cookie dough successfully although I have not specifically tried this recipe. Good luck!
Love these! If I want to add a bit more zuchini are there any other adjustments I need to make?
I think they may be too we if you do that. And of course, I can’t guide you as to any adjustments because I didn’t not test the recipe that way.
instead of almond or coconut flour can i use Keto flour, i don’t like flavor of coconut flour and i haven’t tried almond flour because i was allergic to almonds
Sorry but I made this recipe with the specified ingredients. I don’t know what keto flour you are talking about and I can’t give you a sub for it if I haven’t used it.
Easy and so good.
LOVE these cookies! This is my first time growing zucchini so I need all sorts of ways to use it and these are awesome; even my none healthy eating friends like them.
AWESOME COOKIES!!
I peeled the Zucchini, hubby loved them🥰as he couldn’t tell.
These are delicious. I made them for myself while family was visiting from out of town. My daughter and granddaughters couldn’t keep their hands off of them. They stay moist from the zucchini!
Hi Carolyn
This recipe checks all the boxes and I was very sceptical wondering how it could taste like oatmeal but you have hit it out of the park!
I do have one question is it possible to grate my zucchini in shorter pieces as mine were vey long?
That you for all your hard work and dedication.
I think that depends on your grater! Mine were not overly long…
I used lupin flakes (about 2/3 cup) instead of the coconut. Nothing against coconut, i just wanted to try it. I didn’t grind the lupin flakes or the sliced almonds as they seemed oatmeal size already. They came out pretty good and definitely seemed like oatmeal. I will try some of your other “oatmeal” recipes using this method.
I just made these and they are hands down the BEST Keri cookie I have ever eaten and I have eaten a lot!!! Thank you Carolyn!!! You’re my hero!!