These Zucchini Cookies are soft, cakey and the perfect low carb, keto cookie recipe to use up some extra garden zucchini. They are easy to make in one bowl with almond flour, coconut flour, shredded zucchini and sugar free chocolate.
Got lots of zucchini growing in your garden? Every year come August, we are always looking for creative zucchini recipes to use up our garden zucchini.
These Zucchini Cookies are another amazing way to use up some extra zucchini. They bake up incredibly soft, cakey and are perfect if you’re looking for a low carb, keto, sugar free, paleo cookie.
What I love about these paleo zucchini cookies is that they are the perfect way to sneak in some extra veggies into your diet – especially if you have little ones.
My kiddos LOVE these grain free zucchini cookies so much and can’t even tell that they are made without any whole wheat flour or all purpose flour.
INGREDIENTS YOU NEED TO MAKE LOW CARB ZUCCHINI COOKIES:
- Grated zucchini – use a box grater to shred your zucchini finely, then remove all excess liquid from it to avoid soggy cookies.
Egg – room temperature – helps to give the cookie structure and bind all the ingredients together
- Grass-fed butter (my preferred choice for best taste & texture) but can also sub Ghee (second choice) OR coconut oil third choice)
- Vanilla extract: bring out the flavors from all the other ingredients
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: This gluten free flour provides structure to the cookies and absorbs moisture so be sure to fluff it out before measuring. When combined with almond flour, it balances out the flavor of gluten free cookies.
- ghee or grass-fed butter – to keep these paleo, I usually use ghee or you can use grass-fed butter like Kerrygold if you prefer. For vegan chocolate chip cookies, you can try using vegan butter or coconut oil.
- Golden monk fruit sweetener: a low-glycemic sugar-free sweetener that resembles the taste and texture of brown sugar but is keto-friendly, diabetic-friendly and paleo friendly. I have not tested this recipe using any other low carb sweetener, but if you don’t have golden monk fruit sweetener I’d love you may try adjusting the ratios using SWERVE, erythritol or baking stevia. And if you are not low carb, coconut or brown sugar would work as well
- Baking Soda: leavening agent that helps the cookies rise and give them structure
- Xanthan gum: according to this article, xanthan gum provides elasticity and stickiness to gluten free doughs and batters. It acts as the binding agent for the flour, helps hold onto some moisture, and helps give the baked good some structure.
- Coarsely Chopped Keto Chocolate or Sugar Free Chocolate Chips – Lily’s is the brand we use
- Cinnamon and salt – helps bring out the flavors and makes these one bowl keto chocolate chip cookies delicious
HOW TO MAKE ZUCCHINI COOKIES
The best part about these low carb zucchini chocolate chip cookies is how easily they come together without having to use a mixer. Just one bowl, a box grater and a cookie scoop helps to evenly portion out the dough. A fun baking project that even the kiddos can help out with.
They are also completely flourless, refined sugar free with some chocolate chunks for good measure. The chocolate adds that extra sweetness that makes these keto zucchini cookies taste amazing!
- COMBINE SWEETENER AND WET INGREDIENTS: Beat the eggs then add the ghee, sweetener and vanilla.
- ADD DRY INGREDIENTS: Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon.
- ADD ZUCCHINI AND CHOCOLATE: Fold in zucchini and chopped keto chocolate or sugar free chocolate chips.
- SHAPE DOUGH: Use a small cookie scoop to drop dough onto a baking sheet.
- FLATTEN COOKIES: These cookies DO not spread at all while they’re baking so you’re going to have to gently flatten the dough with your palm or the bottom of a small glass.
- BAKE: Bake for about 11-13 minutes at 350 F or until slightly golden.
- COOL: Allow to cool for 10 minutes before transferring to a wire rack.
CAN I FREEZE ZUCCHINI COOKIES?
Yes, absolutely! I always make a double batch of these grain free cookies since they are perfect for making ahead and they’re freezer friendly!
Store leftovers in a covered container or a clear zip-lock bag to enjoy throughout the week. Then when you’re craving a warm and gooey cookie, just pop one in the microwave for about 7 seconds and they’re the perfect texture.
More zucchini recipes you might like:
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.
- 1 large egg room temperature
- 1/3 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) if NOT strict paleo)
- 2/3 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)
- 1 1/2 teaspoons vanilla extract
- 1/2 cup finely grated zucchini
- 1 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 tsp xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 oz sugar free chocolate , coarsely chopped (We like Lily's)
- Coarse sea salt , for sprinkling (optional)
- Preheat oven to 350 degrees F.
In a large bowl, beat egg then whisk in softened ghee, monk fruit sweetener and vanilla extract. Add the zucchini and mix until combined.
Stir in the almond flour, coconut flour, xanthan gum, 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.