Light, tender and deliciously sweet, these healthy, low carb Chocolate Chip Zucchini Cookies are everyone's favorite!
I love this time of year with all of the summer produce in abundance, especially zucchini. For those of you that are lucky enough to grown your own zucchini successfully, you are about to be inundated (in a good way) with zucchini!
These cookies are a delicious way to use up all of that zucchini. I promise kids won't even care about the zucchini, they are THAT yummy.
I am always looking for new, healthy recipes for treats for my family. You will also love these Slow Cooker Healthy Oatmeal Chocolate Chip Bars, Low Carb Iced Sugar Cookies, Low Carb Chocolate Brownie Cookies and definitely these Sugar Free Thumbprint Cookies. These will be even more delicious with some Bulletproof Hot Chocolate, Apple Chai Latte and Chamomile Latte!
Why You Should Make These Chocolate Chip Zucchini Cookies
With just a few simple ingredients, you can enjoy these cookies in no time. They're so easy to make, I promise.
These cookies have less than 50 calories and only 2 net carbs per cookies. You could enjoy these guilt free, that's the best part.
If you're looking for an Oil-free cookie, this is perfect. In this recipe, you'll find a moist and soft texture due to the zucchini while having a sweet and keto-friendly cookie to snack on all week long.
These delicious cookies are loaded with nutrition, thanks to all of the yummy zucchini. Healthy, low calorie and easy to make, what's not to love?
- Zucchini, about 1 large zucchini. I always choose a firm zucchini without any nicks or scratches.
- Eggs- I use farm raised, organic eggs in these muffins.
- Pure Vanilla Extract - I use pure vanilla extract which doesn’t contain any artificial flavors or additives, it’s just pure vanilla made from alcohol. I use this one.
- Monk fruit - I used the granular form of Monk Fruit for this recipe. The brand I use all the time is this one.
- Almond Flour - I use the super fine almond flour in all of my baked goods because it lends the lightest, ideal texture, especially in gluten free desserts.
- Coconut Flour - Coconut flour is light, naturally sugar free and low in carbs which makes it extremely versatile for low carb baking. I always use this coconut flour for my baking. I love baking with both almond and coconut flour for the perfect texture.
- Baking powder - I use a GMO-FREE, aluminum free baking powder like this one in all of my baked goods.
- Sugar free chocolate chips - You can use sugar free Lily's chocolate chips that are sugar free and sweetened only with stevia and erythritol. You can use whatever you'd like in here.
How To Make These Chocolate Chip Zucchini Cookies
Preheat the oven to 350F and prepare a baking tray with parchment paper or a silicone mat. Set aside.
Shred your zucchini and then drain excess water. Tip: the best is to squeeze shredded zucchini using a clean tea towel, a thin cloth, or with a nut milk bag.
Beat the eggs in a large bowl, add granulated Monk fruit, vanilla extract and whisk to combine.
After squeezing the zucchini, measure one cup of it. Then fold it into the eggs bowl and mix.
Combine almond flour, baking powder, and coconut flour in a different bowl. Next, combine with the zucchini mixture. If your batter seems too wet, add an extra tablespoon of coconut flour.
Fold in chocolate chips and combine.
Use a tablespoon to drop the cookie batter into the prepared silicone mat or parchment paper. Then, flatten each cookie with the back of a cup or glass. Add extra chocolate chips on top if desired.
Bake cookies until golden brown on the edges and bottoms of cookies. Allow the cookies to cool at room temperature before transferring them out of the paper.
Tada!!! Baked to perfection.
Recipe FAQ's and Expert Tips
You can replace ⅓ cup of granulated monk fruit with ½ cup of granulated erythritol or ⅓ cup of granulated unrefined sugar.
Yes, draining the zucchini of the extra moisture is necessary. That extra water is not needed and could even make them mushy.
Absolutely! I always freeze cookies to prevent me from eating too many. I either place them in an airtight container or plastic bag and freeze them individually so I can just take one out of the freezer when I want one.
Low Carb Butter Cookies from Lauren Kelly Nutrition
Healthy Oatmeal Cookies from Lauren Kelly Nutrition
No Bake Cookie Dough Bars from Karen Kelly Nutrition
Chocolate Chip Cookies from Joy Food Sunshine
Chocolate Chip Zucchini Cookies
- 1 cup shredded zucchini approximately 1 large zucchini
- 2 eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup Monk fruit granular
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ cup sugar free chocolate chips
- Preheat the oven to 350F and prepare a baking tray with parchment paper or a silicone mat. Set aside.
- Shred your zucchini and then drain excess water.
- Beat the eggs in a large bowl, add granulated Monk fruit, vanilla extract and whisk to combine.
- After squeezing the zucchini, measure one cup of it. Then fold the shredded zucchini into the eggs bowl and mix.
- Combine almond flour, baking powder, and coconut flour in a different bowl. Then mix with the zucchini mixture. If your batter seems too wet, add an extra tablespoon of coconut flour. Fold in chocolate chips and combine.
- Use a tablespoon or cookie scooper to drop the cookie batter into the prepared silicone mat or parchment paper. Then, flatten each cookie with the back of a cup or glass. Add extra chocolate chips on top if desired.
- Bake these cookies until the edges are golden brown.. The center will remain moist and soft, and the batter shouldn't stick to your finger. Be careful not to overbake them to avoid dry cookies. Bake for 20-23 minutes, after the first 15 minutes of baking, check them and rotate the tray, so the cookies bake evenly.
- Once out of the oven, let the cookies cool to room temperature before transferring them.