These zucchini chocolate chip cookies are made with almond and coconut flour, and loaded with chocolate chips and shredded zucchini! Soft, chewy and loaded with chocolate chips, this easy recipe takes less than 15 minutes to make! Keto, Vegan, Paleo, and Gluten-Free.
* I found 2 tablespoons to be fine, but if your batter is too crumbly, add a little extra.
Chocolate chip zucchini cookies should be stored in the fridge in a sealed container or on a plate covered in plastic wrap.
Cookies are freezer friendly and will keep well frozen for up to 2 months.