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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With it getting cooler up here in Canada I wanted sweet comfort food, this was definitely it! Best keto cookies and I won’t hesitate to say one of the best cookies period!
Thank you so much!
A good breakfast cookie. I changed the recipe up a bit; added SF cranberries and white chocolate chips in place of regular chips. I got more than 18 out of the recipe, so 2 cookies will work for breakfast. Mine held together fine. I drained the zucchini well and then squeezed the dickens out of it in cheesecloth. No problem with too much moisture.
The flair was awesome but the cookies did not hold together. What could have caused that.? I thought the zucchini was drained enough….
The zucchini may not have been drained enough and you may also not have had enough flour. What brand of almond flour did you use?
Very good!
THE BEST Keto cookie recipe that I have tried. Worth the $ and time for ingredients. Will definitely make again. Thank you!
Can these be made as a bars in a pan and if so do you have recommendation of how long and temp to bake?
Sorry, I haven’t tried it that way.
10/10 flavour. 10/10 colour. Very soft and crumbly. Would be awesome with keto ice cream as a crumble.
If they were too soft you may have had too much moisture still in the zucchini.
Love the texture. Felt like a “real” cookie
Are this beauty’s crunchy or chewy Cookies? 🙂
They’re on the softer side, chewier, because of the zucchini.
I made these today and loved them. I accidentally grabbed the walnuts instead of the pecan and they were delicious. Thank you for such a great recipe.
Walnuts are always wonderful too!
So good! Well… everything you create *is*!
So yummy and easy to make. They are like Keto Fat Bombs too with the 15g of fat per cookie and only 2.5 net carbs. Such a great keto recipe!
FINALLY! I have been on the hunt for a keto-friendly cookie recipe adn this is IT! So good and so easy. Thank you!
These cookies have the most amazing texture and a delicious flavour!
All I can say is these will definitely help when I want a chocolate chip cookie. So tasty and the zucchini gives it a nice texture. I’ve got several zucchini’s so I’ll make a few batches for the freezer. Thanks for this variation on an old classic.
Can these be laid as a cookie bar?
I didn’t try but you’re welcome to experiment!
Well I just made these cookies and they are fantastic. So tasty I am really gonna enjoy these and I hope my family gets to eat some too! 😉 I made 18 but I probably didn’t press them down enough because they’re a little thick but that hasn’t affected the taste they are so good!
Can this made without coconut in it?
Please read the Frequently Asked Questions.
Fabulous. I did not have sliced almonds, so I just processed whole almonds until they were chopped small. Another great recipe, Carolyn!
Can you chop whole almonds in place of scliced?
They won’t give you the right oatmeal-like texture, they are too hard and firm when you process them.
I did it that way and thought they were perfect!