These Chocolate Chip Zucchini Cookies are soft, chewy and downright irresistible. Keto cookies are so good, no one will suspect there are vegetables hidden inside!
You can never have too many zucchini recipes. Put that abundant summer squash to good use and make Zoodles, Zucchini Lasagna and even chocolate chip cookies! Or give our loaded zucchini skins a try for a delicious summer appetizer.
Why These Cookies are Best
- Soft-baked gluten free cookies with chocolate chips in every bite.
- Made with all natural ingredients and no added sugars.
- Easy to make and freezer friendly.
- A keto approved, low carb dessert!
If you’ve been searching for the perfect soft keto chocolate chip cookies, these zucchini cookies are just what you’re looking for. The moisture from the zucchini helps the cookies keep the soft-baked consistency you love, even days after baking.
- Zucchini – Shred the zucchini with a box grater or other hand held grating tool.
- Sweetener – We use granulated monk fruit, a natural calorie free sweetener with a neutral flavor.
- Almond flour – The high protein content, fine texture and mild flavor make it an ideal alternative for grain flour in cookie recipes.
- Coconut flour – Adding a little coconut flour to the dough helps absorb the excess moisture from the zucchini so the cookies are soft and moist, but hold their shape.
- Chocolate chips – Make sure to use chocolate chips with no added sugar, like Lily’s brand.
Tips and Tricks
- Dough consistency: This dough will be a bit wet but not runny or sticky. If it looks too wet, add more coconut flour a tablespoon at a time.
- Flatten cookies before baking. Zucchini Chocolate Chip Cookies don’t spread much in the oven. I use the bottom of a drinking glass to flatten the dough slightly into a round cookie shape.
- Rotate the tray. After the first 15 minutes, rotate the baking tray to ensure the cookies bake evenly.
- Do not overbake. Remove the cookies from the oven when the edges are lightly browned. The center will still be soft and doughy. As the cookies cool to room temperature, the centers will reach the ideal soft-baked moist consistency.
It’s not necessary to peel the zucchini before shredding it. The skin becomes soft as the cookies bake, adding nutrients and a little color to your keto dessert.
You can make these cookies any size you like!
I used a 1 tablespoon scoop to drop the cookie dough onto the baking tray. This created cookies that were about 2 inches wide when baked.
If you make them larger, the zucchini cookies will take longer to bake. Just be sure to keep an eye on them and take them out of the oven when the edges begin to brown.
Store these Chocolate Chip Zucchini Cookies in an airtight container at room temperature. Enjoy them within 5-7 days for best taste.
These keto cookies freeze beautifully! Transfer them to a freezer safe container and stash them away in your freezer for up to 3 months.
I like to put sheets of wax paper between layers of cookies to keep them from sticking together. The frozen zucchini cookies are perfect for pulling out one or two at a time and tucking into your lunchbox to enjoy on-the-go.
If you don’t have monk fruit, or prefer not to use it, you can make this recipe with any sugar substitute you like. Erythritol is another good choice for sweetening Chocolate Chip Zucchini Cookies without sugar.
No, the cookies do not have a noticeable zucchini flavor. The shredded vegetable adds moisture and texture to the cookies, without distracting from the sweet chocolate chip cookie taste!
More Sugar Free Desserts
- Berry Crumble Bars
- No Bake Strawberry Cheesecake
- Sugar Free Shortbread
- Blueberry Cake
- Sugar Free Chocolate Pudding
- 1 cup shredded zucchini, about 1 medium zucchini
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup granulated monk fruit sweetener
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ cup chocolate chips
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Shred your zucchini and set aside.
- Beat the eggs in a large bowl, add granulated monk fruit, vanilla extract and whisk to combine.
- Stir in the shredded zucchini. Mix until combined.
- To the zucchini batter, add almond flour, baking powder, and coconut flour. If your batter seems too wet, add an extra tablespoon of coconut flour. Fold in chocolate chips and combine.
- Use a tablespoon to drop the cookie batter onto the prepared silicone mat or parchment paper. Then, flatten each cookie with the back of a cup or glass. Add extra chocolate chips on top if desired.
- Bake cookies until golden brown on the edges and bottom. The center will remain moist and soft, and the batter shouldn't stick to your finger. The baking process continues out of the oven, so be careful not to overbake them to avoid dry cookies. The baking time will depend on the size of your cookies and your oven. Using a 1 Tablespoon scoop takes about 20 minutes. After the first 15 minutes of baking, I'd check them and rotate the tray, so the cookies bake evenly.
- Once out of the oven, let the cookies cool to room temperature before transferring them off of the parchement paper.
Serving Size:1 cookie
Amount Per Serving: Calories: 53Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 28mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 2g
Enjoy the classic taste of chocolate chip cookies with a zucchini twist! Your whole family will love these low carb, better-for-you Chocolate Chip Zucchini Cookies!