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Sweet and tender, these Keto Zucchini Cookies are packed stuffed with pecans and chocolate chips. Grain free and sugar free, it’s a wholesome snack posing as a decadent dessert! This put up is sponsored by ChocZero.
If keto zucchini bread and keto oatmeal cookies had a child, it could appear to be these Keto Chocolate Chip Zucchini Cookies.
Just image it. Tender keto cookies with an oatmeal-like consistency, studded with sugar free chocolate chips and… zucchini? I do know it sounds misplaced however belief me, it’s not. Not within the least!
And since we’re on a roll with keto zucchini recipes currently, I figured why not add some cookies to that listing?
Zucchini in cookies?
I feel we’ve already established that zucchini is likely one of the most versatile keto elements. It’s nice in savory recipes, in fact, however it’s typically utilized in baked items as effectively.
So why not in cookies? I confess, such a factor wouldn’t have occurred to me with out stumbling upon these cookies from Sally’s Baking Addiction. And then all of it fell into place for me. It made excellent sense!
Many recipes I consulted had been oatmeal primarily based. Since I have already got the very best keto oatmeal cookie recipe, and I’ve tailored it for keto butterscotch bars and keto pumpkin bars, why not use it for keto zucchini cookies too?
And in fact I needed to stir in loads of keto pleasant chocolate chips from ChocZero. They are the proverbial icing on the cake (or the chocolate on the cookie!).
How to make keto zucchini cookies
These cookies are a good way to shake up your keto cookie routine. They’re straightforward to make however they do take a little bit of advance prep. Here are my greatest ideas for getting it proper:
- Prep the zucchini. As with most baked items that embody zucchini, you must shred it, salt it, and drain it first. Let it drain for about an hour, then press out as a lot liquid as doable.
- Make the keto “oatmeal”. My trick for getting an oatmeal like texture is to grind shredded coconut and sliced almonds till they resemble oats. Works like a attraction!
- Whisk the dry elements collectively. This consists of the oatmeal, some extra almond flour and coconut flour, cinnamon, baking soda, and salt.
- Beat the butter and sweetener. I actually like Swerve Brown right here because it offers it extra of a zucchini bread/oatmeal cookie taste. But granular can be effective too.
- Beat within the remaining elements. Add the egg first, in addition to some vanilla extract, then beat within the squeezed zucchini. Finally add the dry elements.
- Stir in chocolate chips and pecans.
- Shape the cookies by hand. Roll them into balls about 1 half inches in diameter and place on the cookie sheet.
- Bake 15 to 18 minutes, till golden brown.
- Let cool and revel in!
Frequently Asked Questions
You can change the flaked coconut with one other cup of sliced almonds. However, the coconut flour is fairly vital for the consistency of those bars. You might want to discover one other very dry, absorbent flour if you wish to change it.
Any granular sweetener will work, however please be aware that sweeteners like allulose and BochaSweet will make the cookies very delicate and cake-like. I choose erythritol primarily based sweeteners in cookies.
Absolutely! Swap out the butter for some coconut oil or one other dairy free butter alternative, and they’re going to nonetheless be scrumptious.
We favored them a lot that we didn’t even attempt to freeze any, however they need to freeze properly. Store them in a coated container within the freezer for as much as two months.
That’s fully as much as you! They don’t add to the construction or consistency of the cookies, so should you don’t like them, be at liberty to go away them out.
These keto zucchini chocolate chip cookies are so tasty, you could be tempted to eat them for breakfast. You know I did! Delicious with a smear of peanut butter or my selfmade Keto Nutella.
More scrumptious keto cookie recipes
Keto Zucchini Chocolate Chip Cookies
Sweet and tender, these Keto Zucchini Cookies are packed stuffed with pecans and chocolate chips. Grain free and sugar free, it is a wholesome snack posing as a decadent dessert!
Servings: 18 cookies
Finely grate the zucchini and place in a sieve within the sink. Sprinkle with 1/four tsp salt, tossing to mix. Let drain 1 hour, then squeeze out as a lot moisture as doable.
Preheat the oven to 350F and line a big baking sheet with a silicone mat or parchment paper.
Combine the coconut and sliced almonds in a meals processor and course of till they resemble oat flakes. Transfer to a medium bowl and stir within the almond flour, coconut flour, cinnamon, baking powder, and remaining salt.
In a big bowl, beat the butter with the sweetener till lightened and fluffy. Beat within the egg and vanilla extract, then beat within the squeezed zucchini.
Add the flour combination and beat till the dough comes collectively. Stir within the chocolate chips and pecans by hand.
Roll into 18 balls, every about 1 half inches in diameter. Set on the ready baking sheet about 2 inches aside. Press down with the palm of your hand to 1 inch thick. They will unfold a bit as they bake.
Bake 15 to 18 minutes, till golden brown. They will nonetheless be very delicate once you take away them from the oven. Allow them to chill fully on the pan.
Keto Zucchini Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories from Fat 140
% Daily Value*
* Percent Daily Values are primarily based on a 2000 calorie food plan.