Soft, fluffy keto zucchini chocolate chip cookies loaded with crunchy pecan, sugar-free chocolate chips, and spices for an amazing sweet keto breakfast. Bonus, these zucchini cookies are gluten-free and dairy-free too!
Why baking with zucchinis?
Zucchini is a fantastic keto vegetable to make healthy baking recipes, let me tell you why :
zucchini sneaks greens into your treats without the carbs: you need minerals and nutrients on keto to have glowing hair and skin and vegetables are the best for it!
it uses all these summer zucchinis from your garden
So know that let us jump to the recipe and see how you can make keto chocolate chip zucchini cookies for breakfast.
Keto zucchini cookies ingredients
These keto almond flour cookies are very easy to make in one bowl. All you need are:
Almond flour or almond meal both options work well for these keto cookies.
Spices – I love a combo of ground cinnamon, nutmeg, and ginger but you can also use all-spices.
Erythritol – Do not use xylitol in keto cookie recipes or your cookies will stay very soft. Note that coconut sugar is not keto but, if you are on a paleo diet, this option would work in this recipe.
Pecan – adding 1/2 cup of chopped nuts into your cookies adds the best crunchy texture. Pecan nuts are very low in carbs like walnuts or almonds. Choose the nuts you love the most for this recipe.
Egg – at room temperature
Melted butter or melted coconut oil for a dairy-free option. However, keto cookies made with coconut oil spread a bit more. So leave more space between each cookie before baking.
Shredded zucchinis – if it is your first time baking with zucchinis, make sure you grate them finely and squeeze out all the water form them or the cookies will be too moist and fall apart. The best way to squeeze out water from zucchinis is to use a towel, wrap the shredded zucchinis inside and squeeze until all the water comes out
How to make zucchini cookies?
Drain shredded zucchinis
First, shred the zucchinis, skin on, using a hand grater or food processor. The trick to making soft, fluffy zucchini cookies is to use drained shredded zucchinis. It means you have to remove all the water from the zucchinis before using in the recipe.
Ingredients at room temperature
In most keto cookies recipe, the egg is in contact with butter or coconut oil. Therefore, it is important to use ingredients at room temperature to avoid a shock of temperature. In fact, the hot melted butter will cook the egg creating egg lumps or a cold egg would solidify coconut oil creating oil lumps.
It sounds obvious, but baking cookies in a preheated oven is very important. If you place cookies or any baked goods in a cold oven, the batter would not cook evenly, and cookies would spread out.
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These keto zucchini chocolate chip cookies are very soft after 12 – 15 minutes baking time, and that’s what you want. You know they are ready when their color is golden brown on the side. Then, to achieve the best pillowy texture, cool the cookies in two steps. First, cool them down for 10 minutes on the cookie rack. Then, cool completely onto a wire rack.
These cookies contain grated zucchinis and eggs so they will not store for more than 4 days in a cookie jar at room temperature. However, you can freeze your cookies in a zip lock bag or airtight container for handy keto snacks. Defrost the cookies 3 hours before, on a rack at room temperature.
Keto breakfast cookies
These keto zucchini cookies are fantastic breakfast cookies. They taste like regular oatmeal cookies, without the carbs or sugar! So, if you are looking for an egg-free keto breakfast, this is a great option. It contains all the nourishing healthy ingredients you need to start the day with only 2.7 g net carbs. Usually, two zucchini cookies with a bulletproof coffee makes the best fulfilling keto breakfast.
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Preheat oven to 325°F (160°C). Line a cookie tray with parchment paper. Slightly oil the paper with coconut oil or oil spray. Set aside.
Trim zucchini ends, keep their skin on and grated finely with a hand grater or food processor.
Place the grated zucchini in the center of a towel, wrap and squeeze the zucchini to extract all their water. This is an important step to avoid soft/moist cookies. Set aside in a bowl.
In a large mixing bowl, beat egg with melted butter and erythritol.
Stir in grated zucchini, almond flour, baking powder, cinnamon, nutmeg, ginger, salt and vanilla,
Fold in sugar-free chocolate chips and chopped nuts and stir to combine
Scoop batter with an ice cream scoop maker and drop batter onto the prepared cookie tray leaving 1-inch (2 cm) space between each cookie. You should be able to make 20 small cookies (about 1 1/2 tablespoons batter per cookies) with this recipe and may need two cookie tray to lay all the cookies.
Press each cookie with your hands to flatten and smooth sides to create a lovely round cookie.
Bake one cookie tray at a time in your center rack oven, leaving the extra dough/cookie rack at room temperature to bake next.
Bake for 12-15 minutes or until slightly golden brown on the sides.
Cool 10 minutes on the rack, you can sprinkle extra sugar-free chocolate chips at this time, they will melt and add a lovely chocolate flavor.
Then slide a spatula under each cookie to transfer them, one by one, onto a cooling rack.
Cool 30 minutes on the rack before eating, they will firm up at room temperature and achieve their best texture after 2 hours.
Store in a cookie jar at room temperature up to 4 days or freeze for later in zip bags. Defrost 3 hours before on a rack, at room temperature.