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?
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 ½ 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
- 1 medium-small zucchini about 175g
- ½ teaspoon salt divided
- 1 cup flaked coconut
- ¾ cup sliced almonds
- 1 cup almond flour
- 2 tablespoon coconut flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ cup butter softened
- ¾ cup Swerve Brown lightly packed
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ⅓ cup dark chocolate chips, sugar-free
- ¼ cup chopped walnuts or pecans
- Finely grate the zucchini and place in a sieve in the sink. Sprinkle with ¼ teaspoon 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 ½ 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.