Zucchini Chocolate Chip Cookies

Keto vegan and paleo chocolate chip zucchini cookies recipe

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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 12

Servings Cookies

Calories 144kcal

Author Arman Liew

Ingredients

1 1/2 cups Blanched almond flour
3 tablespoon coconut flour
1 teaspoon baking powder
2 tablespoon unsweetened applesauce * See notes
1/4 cup coconut oil melted
1/4 cup keto maple syrup can substitute for pure maple syrup or agave nectar, if not keto
1/2 teaspoon vanilla extract
1/2 cup chocolate chips of choice Use sugar free chocolate chips for keto
1/4 cup shredded zucchini Approximately 1 large zucchini

Instructions

Preheat the oven to 180C/350F. Line a baking sheet with parchment paper or prepare a Silpat cookie sheet.
In a large mixing bowl, combine your dry ingredients and mix well. In a seperate small bowl, add your wet ingredients and mix until combined.
Combine your wet and dry ingredients and mix until just combined. If the batter is crumbly, add extra applesauce (or a small amount of milk). Fold through your chocolate chips and shredded zucchini.
Using your hands, form 12 small balls of dough and place on the cookie sheet. Press into a cookie shape and top with extra chocolate chips. Bake for 12-15 minutes, or until just golden brown.
Allow cookies to cool on the tray for 10 minutes, before carefully transferring to a wire rack until completely cool.

Notes

* 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.

Nutrition