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5 from 3 votes

Chocolate Chip Zucchini Cookies

Light, tender and deliciously sweet, these healthy, low carb Chocolate Chip Zucchini Cookies are everyone's favorite!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: cookie, Dessert, treat, vegetarian
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 25 cookies
Calories: 45kcal
Author: Lauren Kelly

Ingredients

  • 1 cup shredded zucchini approximately 1 large zucchini
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • cup Monk fruit granular
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking powder
  • ¼ cup sugar free chocolate chips

Instructions

  • 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.

Notes

Tip: the best is to squeeze shredded zucchini using a clean tea towel, a thin cloth, or, as I did, a nut milk bag.
The baking time will depend on the size of your cookies and your oven. Bake for 20-23 minutes, after the first 15 minutes of baking, check them and rotate the tray, so the cookies bake evenly.
To store in the refrigerator: Place cooled cookies in an airtight container for up to 2 weeks.
To store at room temperature: Place in an airtight container for up to 5 days.
To store in the freezer: Place in a n airtight container for up to 3 months.
 

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 25mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg