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A plate of zucchini cookies on a grey plate on a wooden background

Zucchini Cookies

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.

Course Dessert
Cuisine American
Keyword chocoate chip, chocolate chip cookies, cookies, keto, keto cookie, low carb, paleo
Prep Time 9 minutes
Cook Time 11 minutes
Total Time 20 minutes
Servings 9 cookies
Calories 165 kcal
Author Kelly

Ingredients

  • 1 large egg , room temperature
  • 1/4 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) OR refined coconut oil for dairy-free
  • 1/2 cup golden monk fruit sweetener (I have not tried this recipe with SWERVE or STEVIA so can't speak to the results if you use those) OR coconut sugar for paleo
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup finely grated zucchini , be sure to squeeze out as much water as possible after measuring
  • 1 cup super fine blanched almond flour
  • 2 tablespoons coconut flour
  • 2/3 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 oz dairy-free sugar free chocolate , coarsely chopped (we like Lily's Sweets or Hu's Kitchen Gems for paleo)
  • Coarse sea salt , for sprinkling (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat egg then whisk in softened ghee, sweetener and vanilla extract. Add the grated zucchini and mix until combined.

    Top view of zucchini muffin batter in a clear mixing bowl
  3. Stir in the almond flour, coconut flour, baking soda and cinnamon until combined.

    Top view of dry ingredients added to a bowl for blueberry muffins
  4. Fold in chopped chocolate.

    Top view of zucchini muffin batter with chocolate chips in a clear mixing bowl
  5. 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.

    Top view of nine unbaked gluten free chocolate chip cookies on a parchment paper on a baking sheet
  6. 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.

    Top view of zucchini cookies on a black wire rack on a wooden board
Nutrition Facts
Zucchini Cookies
Amount Per Serving (1 g)
Calories 165 Calories from Fat 108
% Daily Value*
Fat 12g18%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 1g1%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We 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. Percent Daily Values are based on a 2000 calorie diet.