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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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!
I thought they came out really good, but mine have a cooling aftertaste. Other than that, they’re an awesome cookie!
I’m not sure why but my cookies never spread out during the baking. They were still really thick even after I pressed them down. Maybe too much zucchini? I didn’t weigh it but it was a medium size one:(. I also did half brown swerve and half regular swerve since I tan out of brown but didn’t think that would effect the consistency. Overall they still taste amazing!
The sweetener wouldn’t affect it so I guess it’s the zucchini. Hard to say for sure.
That was supposed to be a 5 star review!
No worries, I will remove the rating on your other comment. I can’t change it to 5 stars, I can only remove it altogether. Thanks for letting me know!
These cookies are insanely good!! These are a new staple! I followed the recipe except for cutting the portion size and cooking time a bit. Perfectly delicate and hearty at the same time! There’s not one thing I feel deprived of with a keto/low-carb lifestyle! Thank you!!