Keto Zucchini Chocolate Chip Cookies 🍪
These delicious Keto Zucchini Chocolate Chip Cookies are a healthy, low-carb treat perfect for satisfying your sweet cravings without the guilt!
Equipment
- Sieve
- Food Processor
- Baking Sheet & Liner
Ingredients
- 1 medium-small zucchini about 6 ounces or 175g
- 0.5 teaspoon salt divided
- 1 cup flaked coconut unsweetened
- 0.75 cup sliced almonds
- 1 cup almond flour
- 2 tablespoons coconut flour
- 0.5 teaspoon cinnamon
- 0.5 teaspoon baking soda
- 0.5 cup butter softened (or dairy-free alternative like coconut oil)
- 0.5 cup brown sugar replacement keto-friendly, like erythritol-based, lightly packed
- 1 large egg at room temperature
- 0.5 teaspoon vanilla extract
- 0.33 cup sugar-free chocolate chips
- 0.25 cup chopped walnuts or pecans
Instructions
- Prep the Zucchini: First, finely grate your zucchini. Place it in a sieve over the sink and sprinkle with 1/4 teaspoon of salt, tossing gently. Let it sit and drain for about an hour, then firmly squeeze out as much moisture as you possibly can. This step is super important for perfect cookies!
- Get Ready to Bake: While your zucchini drains, preheat your oven to 350°F (175°C). Line a large baking sheet with a silicone mat or parchment paper for easy cleanup.
- Make "Oatmeal" Base: In a food processor, combine the flaked coconut and sliced almonds. Pulse until they resemble small oat flakes. Transfer this mixture to a medium bowl.
- Mix Dry Ingredients: To the coconut-almond mixture, stir in the almond flour, coconut flour, cinnamon, baking soda, and the remaining 1/4 teaspoon of salt. Set aside.
- Cream Wet Ingredients: In a large bowl, beat the softened butter with your brown sugar replacement until it's light and fluffy. Then, beat in the egg and vanilla extract. Finally, mix in the squeezed zucchini until well combined.
- Combine Wet & Dry: Gradually add the dry flour mixture to the wet ingredients, beating until a soft dough forms.
- Add Tasty Mix-ins: Gently fold in the sugar-free chocolate chips and chopped walnuts or pecans by hand until they're evenly distributed throughout the dough.
- Shape Your Cookies: Roll the dough into 18 uniform balls, each about 1 1/2 inches in diameter. Place them on your prepared baking sheet, leaving about 2 inches between each. Gently press down on each ball with the palm of your hand to about 1 inch thick – they will spread a bit as they bake!
- Bake to Perfection: Bake for 15 to 18 minutes, or until the edges are nicely golden brown. Don't worry if they still feel very soft when you first take them out of the oven.
- Cool Completely: Allow the cookies to cool completely on the baking pan. This helps them set up and firm, making them perfectly chewy and delicious. Enjoy your healthy, satisfying treat!
Notes
Nutrition Information (per serving):
- Calories: 175kcal
- Total Carbs: 6g
- Net Carbs: 2.5g
- Fats: 15.6g
- Protein: 3.8g
