Almond Flour and Zucchini Chocolate Chip Cookies

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These almond flour and zucchini chocolate chip cookies are gluten-free, so everyone can enjoy them. Nutty almond flour combines with sweet chocolate chips and fresh zucchini to make these cookies a hit.

All about Almond Flour and Zucchini Chocolate Chip Cookies

These almond flour and zucchini chocolate chip cookies are an oil-free cookie option. They have a moist and soft texture due to the zucchini. And this recipe is good for those on a keto diet because it uses granulated erythritol for the sweetener.

Zucchini is a great addition to this recipe because it provides a boost of nutrition. It’s rich in vitamins and minerals and low in calories. And it adds more vegetables to your diet. The almond flour is high in protein, fiber, and healthy fats.

With nutty almond flour as the base, these gluten-free cookies are made even better with chocolate chips and shredded zucchini. Enjoy your fresh treats as a sweet snack or even for breakfast.

Ingredients You’ll Need for these Cookies

Shredded zucchini (about 1 large zucchini)
Eggs
Vanilla extract
Granulated erythritol
Almond flour
Coconut flour
Baking powder
Chocolate chips

How to Make Almond Flour and Zucchini Chocolate Chip Cookies

Preheat the oven to 350 degrees F and line a baking tray with parchment paper or a silicone mat. Set aside.
Shred the zucchini and drain the excess water. The best way to do this is to squeeze the shredded zucchini in a clean tea towel, thin cloth, or nut milk bag. I used a nut milk bag.
After squeezing the zucchini, measure out 1 cup. Set aside.
Beat the eggs in a large bowl. Add the granulated erythritol and vanilla extract and whisk everything to combine.
Fold the 1 cup of shredded zucchini into the egg mixture and combine. Set aside.
Combine the almond flour, baking powder, and coconut flour in a different bowl.
Combine the almond flour mixture and the zucchini mixture. If your batter seems too wet, add an extra tablespoon of coconut flour.
Fold in the chocolate chips and combine.
Use a tablespoon to drop the cookie batter onto the baking tray lined with a silicone mat or parchment paper. Flatten each cookie with the back of a cup or glass. Add extra chocolate chips on top if desired.
Bake at 350 degrees F until the cookies are golden brown on the edges and bottom. The center will remain moist and soft, but the batter shouldn’t stick to your finger when touched. The baking process continues out of the oven, so be careful not to overbake them. Overbaking will cause the cookies to be dry. The baking time will depend on your oven and the size of your cookies. I baked my cookies for 22 minutes. After the first 15 minutes of baking, check your cookies and rotate the tray so the cookies bake evenly.
Remove the cookies from the oven, and allow the cookies to cool to room temperature before transferring them off of the parchment paper.

Tips and Variations for these Cookies

Follow these tips and try these variations for the best cookies:

Because these are oil-free cookies, it is essential to bake them just enough so they don’t dry out. The zucchini moisture helps a lot with this.
Make sure the zucchini is well drained. If not, your cookies may become soggy.
Replace ½ cup of granulated erythritol with ⅓ cup of granulated sugar or ⅓ cup of granulated monk fruit.
Use any type of chocolate chips that you like, such as dark chocolate, semi-sweet chocolate, milk chocolate, or white chocolate.
Try adding dried fruits like cranberries, raisins, or chopped apricots.
Add chopped nuts if desired.
Try adding a pinch of cinnamon for an extra special touch.

Almond Flour and Zucchini Chocolate Chip Cookies FAQs

Can I use a different type of flour other than almond and coconut?

Yes, you can use other types of gluten-free flours, such as oat flour or rice flour. But the texture and flavor will be a little different.

How can I make this recipe nut free?

You can make this recipe nut free by replacing the almond flour with another type of gluten-free, nut-free flour. Make sure to always read the labels on the packages to ensure that your ingredients are free from nuts or any other allergens before you use them.

How should I store these cookies?

You can store these cookies in an airtight container or plastic zipper bag at room temperature for up to 5 days. You can store them in the refrigerator for a little longer. You can freeze them for up to 3 months. If they are frozen, thaw before enjoying.

Other Cookie Recipes

Almond Flour and Zucchini Chocolate Chip Cookies

Yield: 25 small cookies

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Nutty almond flour combines with sweet chocolate chips and fresh zucchini to make these cookies a hit.

Ingredients

1 cup shredded zucchini, about 1 large zucchini (see step 4 to know how to measure)
2 eggs
1 tsp vanilla extract
½ cup granulated erythritol
1 cup almond flour
¼ cup coconut flour
1 tsp baking powder
¼ cup 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. Tip: the best is to squeeze shredded zucchini using a clean tea towel, a thin cloth, or, as I did, a nut milk bag.
Beat the eggs in a large bowl, add granulated erythritol, 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.
Then, 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 these cookies until golden brown on the edges and bottom. The center will remain moist and soft, and the batter shouldn't stick to your finger. The baking process continues out of the oven, so be careful not to overbake them to avoid dry cookies. The baking time will depend on the size of your cookies and your oven. In my case took 22 minutes. After the first 15 minutes of baking, I'd 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 out of the paper.

Notes

As these are oil-free cookies, it is essential to bake them just enough so
they don’t dry out. Anyways, the zucchini moisture will help a lot in this matter.

You can replace ½ cup of granulated erythritol with ⅓ cup of granulated sugar or ⅓ cup of granulated monk fruit.

Did I mention that these cookies are delicious and easy to make? If you're looking for an Oil-free option, this one 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.