Some recipe mashups have spectacular results, and these Keto Zucchini Cookies are one such happy marriage. Tender keto cookies with an oatmeal-like consistency, studded with sugar free chocolate chips and… zucchini? I know it sounds out of place but it really works!
I am not one for trying to hide vegetables in desserts, but zucchini just hits different. It’s one of the most versatile keto ingredients – great in savory recipes, but wonderful in baked goods too. It adds moisture and tenderness without adding a strong flavor. The additional nutrition is just an added bonus.
So why not in cookies? This recipe brings together two of my favorite treats: keto zucchini bread and keto chocolate chip cookies. They have amazing texture and flavor, soft and slightly chewy with hints of brown sugar and cinnamon. They’ve become a fan favorite!
If you love zucchini desserts, try my Keto Zucchini Brownies next.
★★★★★
Valerie says: “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!“
Ingredients and Substitutions
- Zucchini: It wouldn’t be zucchini cookies without some shredded zucchini!
- Flaked coconut: This adds an oatmeal-like quality and some chewiness. But you can do more sliced almonds if you prefer. You can also use shredded coconut although the texture will be less like oatmeal.
- Sliced almonds: Along with the coconut, this adds an oatmeal cookie texture.
- Almond flour: This provides more structure for the cookies.
- Coconut flour: A little coconut flour helps offset the moisture from the zucchini so they aren’t soggy. You could try another dry flour like bamboo fiber or oat fiber but you may need a little more of it if the dough is too soggy.
- Sweetener: I really like a brown sugar replacement in this recipe. Please see the Sweetener Options for more information.
- Cinnamon: For a more zucchini bread flavor!
- Chocolate chips: You can use your preferred brand of keto chocolate chips.
- Chopped nuts: This is optional, and you can skip them or add more chocolate chips.
- Baking staples: Eggs, butter, vanilla, baking soda.
How to Make Keto Zucchini Cookies
- 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”: Grind the shredded coconut and sliced almonds until they resemble oats, then stir in the remaining dry ingredients.
- Combine the wet ingredient: Beat the butter with the sweetener, then beat in the egg, vanilla, and zucchini.
- Stir in the dry ingredients: Add the flour mixture and beat until well combined, then stir in the chocolate chips and nuts by hand.
- Shape the cookies: Roll them into balls about 1 1/2 inches in diameter and place on the cookie sheet. Press down to about 3/4 inch thick.
- Bake the cookies: Bake until golden brown, then remove and let cool completely on the pan.
Carolyn’s Tips for Success
As with many zucchini baked goods, you need to salt it and squeeze out the excess moisture. I do this in a sieve over the sink to let it drain, then pressing on the zucchini and squeezing it out with my hands.
Flaked coconut and sliced almonds give the most “oatmeal cookie” texture because they are flat and thin. But you are welcome to play with proportions and/or try other nut and seed combinations. I just can’t guarantee the results.
Use baking soda and not baking powder. This helps the cookies brown and spread nicely, whereas baking powder will make them puffier and more soft.
Sweetener Options
As with most keto cookies, I recommend an erythritol-based sweetener for best results. I like to use my homemade keto brown sugar replacement. Allulose an xylitol will make the cookies very soft and they will brown too quickly.
If you wish to cut back on the erythritol, you can use 1/4 cup and try sweetening more with some pure stevia or monk fruit extract. And if you wish to take your chances on allulose, I recommend reducing the oven temperature by 25 degrees so they don’t brown too quickly.
More Zucchini Recipes to Love
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
- 1/2 cup (100 g) brown sugar replacement, lightly packed
- 1 large egg, room temperature
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/3 cup (60 g) sugar-free chocolate chips
- 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
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.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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These are ridiculously good! Every recipe i have made so far has been excellent! Can’t wait for next recipe!
Hi Carolyn – These cookies are so delicious! Followed the recipe exactly and added chocolate chips on top of the cookies at the last two minutes of baking. They are crumbly but that’s what a plate is for. I will definitely make these on a regular basis. Can’t wait to try more of your recipes.
Hello Carolyn—I have my zucchini draining for these amazing cookies…but now I am realizing that I only have shredded coconut—no flaked. Do you think I can use it with the sliced almonds? Maybe pulse the nuts in the food processor and then stir together with the shredded coconut? What do you think? These cookies sound amazing!!
I would pulse the nuts and stir in the coconut.
Can these be made dairy free by using avocado oil or coconut oil for the butter? Thank you.
I can’t see why not… don’t do a liquid oil, it should be one that’s more solid like coconut oil. But they may not spread as well.
Is it baking powder, or baking soda
Baking soda.
Made this. The cookies are very good.
How would you store them to minimize the softening that occurs after they have sat around for a day or two,
Since they contain zucchini, I don’t think you can avoid that but you can always re-warm them gently in the oven to make them less soft.
Could we use pecan flour in place of almond flour?
Absolutely! They will be darker and possibly more coarse because pecan flour includes the skins and is never quite as fine as almond.
these cookies sound delicious. I was wondering if you could tell us about how much squeezed zucchini you ended up with. Was it a cup or more??
Honestly, I didn’t measure it. Just get it well squeezed and drained.
Thanks, but since I grow my own zucchini, I have no idea how much they weigh, so I don’t know whether I should use a half a cup of squeezed zucchini or 2 cups. I was hoping you could give me a general idea. I wasnt looking for an exact measure.
A kitchen scale is a super useful and not very expensive investment. 🙂
Can walnuts be used instead of almonds for the “oatmeal”
You can try but they aren’t thinly sliced so I am not sure they will have the same oatmeal-esque consistency.
Looking forward to trying this. There are these zucchini cookies that are sold at a nearby bakery which I like with coffee for breakfast. I hope these will be a good substitute.
I’ll report back once I make them.
BTW, you really should try to switch to using a scale for cooking. It’s soooo much easier. And it gives you so much confidence that you are following the recipe correctly. I just love it. And of course, most bloggers put both measures in their recipe so no one loses.
My recipe actually includes metric conversion at the bottom of the ingredient list. Please look again.
Move over zucchini bread! These are the perfect summer cookie!!!
I cannot believe I have never thought of using zucchini in cookies. That’s such a great addition to a healthier cookie option. Love these!
In your notes you say to process shredded oatmeal, but in the ingredients you list flaked. I know from your other “oatmeal” recipes that it is flaked, but I thought you may want to change that. The Bob’s Ted Mill shredded coconut is vastly different from flaked.
Thanks for another great recipe coming our way!
Follow the recipe, it’s pretty clear. I will go fix that…
Perfect way to use the bumper crop of zucchini in my garden!
How important is the 2 tbsp coconut flour? I would love to make these today, but don’t have the coconut flour on hand. Can I substitute for anything else?
Please read the FAQ section as I addressed that already.
The ingredients say baking soda, the directions say baking powder. Just want to make sure I use the correct one. Can’t wait to make these!!! Thanks
Thanks for the catch! it’s definitely soda!