These Zucchini Cookies are soft, tender and the perfect low carb keto cookie recipe to use up that garden zucchini. They are made with almond flour, coconut flour, shredded zucchini and sugar free chocolate.
In a large bowl, beat egg then whisk in softened ghee, sweetener and vanilla extract. Add the grated zucchini and mix until combined.
Stir in the almond flour, coconut flour, baking soda and cinnamon until combined.
Fold in chopped chocolate.
Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
Bake for 11-14 minutes, or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Sprinkle with optional sea salt.