Keto Zucchini Chocolate Chip Cookies
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 also gluten-free and dairy-free!
Why baking with zucchinis?
Zucchini is a fantastic keto vegetable to make healthy baking recipes. Let me tell you why:
- It gives a moist, fluffy texture to cookies and a bread-like texture to my keto zucchini bread recipe.
- 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:
Dry ingredients
- Almond flour or almond meal both options work well for these keto cookies. Learn how to choose your keto flours!
- Spices – I love a combo of ground cinnamon, nutmeg, and ginger, but you can also use all spices.
- Salt
- Baking powder
- Erythritol – Do not use xylitol in keto cookie recipes, or your cookies will stay very soft. If you are on a Paleo diet, you can use coconut sugar however, these cookies won’t be low-carb anymore.
- 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.
Wet ingredients
- 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.
- Vanilla extract
- Shredded zucchinis – if it is your first time baking with zucchinis, make sure you grate them finely and squeeze out all the water from 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.
You have to remove all the water from the zucchinis before using them 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.
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In fact, the hot melted butter will cook the egg creating egg lumps, or a cold egg would solidify coconut oil, creating oil lumps.
Preheat oven
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 will not cook evenly, and cookies would spread out.
Cooldown
These keto zucchini chocolate chip cookies are very soft after 12 – 15 minutes of 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.
Store
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 ziplock 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 grams of net carbs.
Usually, two zucchini cookies with a bulletproof coffee make the best fulfilling keto breakfast.
More keto zucchini dessert recipes
Have you made these keto zucchini cookies? Leave me a comment below or share a picture on Instagram.
XOXO Carine
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Keto Zucchini Chocolate Chips Cookies
Ingredients
- 1 large Egg at room temperature, beaten
- ⅓ cup Unsalted Butter or melted coconut oil
- ½ cup Erythritol
- ½ cup Grated Zucchini packed, all the excess water removed
- 1 ½ cup Almond Flour
- ½ teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ¼ teaspoon Ginger
- ¼ teaspoon Nutmeg
- ¼ teaspoon Salt
- 1 teaspoon Vanilla Extract
Fold in ingredients
- ½ cup Chopped Pecan
- ⅓ cup Sugar-free Chocolate Chips
Instructions
- 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 the zucchini ends, keep their skin on and grate them finely with a hand grater or food processor.
- Place the grated zucchini in the center of a towel, wrap and squeeze them 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 the 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 the batter with an ice cream scoop maker and drop batter onto the prepared cookie tray, leaving a 1-inch (2 cm) space between each cookie. You should be able to make 20 small cookies (about 1 1/2 tablespoons of batter per cookie) with this recipe and may need two cookie trays 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 for 30 minutes on the rack before eating. They will firm up at room temperature and achieve their best texture after 2 hours.
Storage
- Store in a cookie jar at room temperature for up to 4 days or freeze for later in ziplock bags. Defrost 3 hours before on a rack, at room temperature.
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sugar alcohols from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sugar alcohols are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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How about swapping in Protein Powder (either plain or vanilla) for some of the almond flour?
Have you tried this?
Feel free to experiment, I didn’t try anything like that, not sure how it will come out. Enjoy
Made these this morning for my week next week. Yummy! Thanks so much!
I am so glad you love these keto breakfast cookies! Thanks for the lovely feedback, XOXO Carine
Will these cookies work with a flax egg? I cannot have egg.
No sorry they won’t hold with a flaxegg or any egg replacer. Enjoy the recipes on the blog, XOXO Carine