zucchini cookies

Sweet and tender, these Keto Zucchini Cookies are packed full of pecans and chocolate chips. Grain free and sugar free, it&#039;s a healthy snack posing as a decadent dessert!

Keto Zucchini Chocolate Chip Cookies

zucchini (about 175 grams)

salt (divided)

coconut

almonds

almond flour

coconut flour

cinnamon

tsp baking soda

butter (softened)

Swerve Brown (lightly packed)

egg (room temperature)

tsp vanilla extract

dark chocolate chips, sugar-free

walnuts

Finely grate the zucchini and place in a sieve in the sink. Sprinkle with 1/4 tsp salt, tossing to combine. Let drain 1 hour, then squeeze out as much moisture as possible.

Preheat the oven to 350F and line a large baking sheet with a silicone mat or parchment paper.

Combine the coconut and sliced almonds in a food processor and process until they resemble oat flakes. Transfer to a medium bowl and stir in the almond flour, coconut flour, cinnamon, baking soda, and remaining salt.

In a large bowl, beat the butter with the sweetener until lightened and fluffy. Beat in the egg and vanilla extract, then beat in the squeezed zucchini.

Add the flour mixture and beat until the dough comes together. Stir in the chocolate chips and pecans by hand.

Roll into 18 balls, each about 1 1/2 inches in diameter. Set on the prepared baking sheet about 2 inches apart. Press down with the palm of your hand to 1 inch thick. They will spread a bit as they bake.

Bake 15 to 18 minutes, until golden brown. They will still be very soft when you remove them from the oven. Allow them to cool completely on the pan.

Zucchini Cookies with Cream Cheese Frosting are a great way to use fresh zucchini! Pillow-soft cookies filled with zucchini and cinnamon and topped with whipped cream cheese frosting and a dusting of nutmeg--this is one really delicious cookie!

Zucchini Cookies with Cream Cheese Frosting

all-purpose flour

baking powder

baking soda

salt

nutmeg

ginger

unsalted butter (softened)

sugar

brown sugar (packed)

vanilla extract

zucchini

cream cheese (softened)

Preheat oven to 375F.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger; set aside.

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy.

Add the egg and vanilla extract and mix well.

With an electric mixer on low speed, mix half of the dry ingredient mixture into the batter. Fold in the zucchini, then blend in the remaining dry ingredients.

Scoop the batter onto cookie sheets covered with waxed paper or lined with a silicon baking mat. Leave 2-3 inches between each cookie as they will spread.

Bake the cookies at 375F for 10-12 minutes until set. Remove from the oven and transfer the cookies to a wire cooling rack to cool completely to room temperature.

Cookies

In a medium mixing bowl, beat the cream cheese and butter together with an electric mixer until smooth. Add the vanilla extract and powdered sugar and beat on low speed until combined.

Frost the cookies generously with the cream cheese frosting. Add a very light sprinkle of nutmeg or cinnamon, if desired.

Cream Cheese Frosting

These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff! Great for an after school snack!

Zucchini Cookies

brown sugar

eggs (room temperature)

old fashioned oats

carrots

cranberries

Preheat oven to 350°F.

Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.

Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined.

Gradually add flour mixture to the wet mixture and beat on low speed until well combined.

Grate zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.)

Stir in oats, zucchini, carrot, coconut, and dried cranberries.

Drop by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!

These cookies are really good.  Only change I made, was raisins for the cranberries.

https://content.jwplatform.com/videos/qYmIRrlZ.mp4

These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff!

Zucchini Carrot Oatmeal Cookies

Nourishing zucchini breakfast cookies baked with chewy oatmeal and naturally sweetened with ripe bananas and a little pure maple syrup. These easy, vegan zucchini cookies are packed with whole grains for a fun, delicious breakfast or snack that kids (and adults) will love!

Vegan Banana Zucchini Breakfast Cookies

(38 grams) whole wheat pastry flour flour

(95 grams) old-fashioned rolled oats

banana (from about 2 medium bananas)

(56 grams) melted and cooled coconut oil

chocolate

chia seeds or flaxseed meal

Flaky sea salt,

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

In a large bowl whisk together flour, oats, baking soda, cinnamon and salt. Set aside.

Before you mix your wet ingredients, make sure you have squeezed your shredded zucchini of excess moisture with a paper towel or cheesecloth. THIS IS IMPORTANT!

In a separate large bowl, mix together mashed banana, shredded zucchini, maple syrup, coconut oil and vanilla extract until well combined. 

Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips. The dough will seem wet and sticky, but that&#39;s okay -- don&#39;t worry!

Use ¼ cup to measure out dough and drop on baking sheet, placing cookie dough 2 inches apart from one another. If you want large puffy, thick cookies, do not flatten and bake immediately. Otherwise you can very slightly flatten each dough ball with the palm of your hand. Bake for 13-16 minutes or until cookies are golden brown on the edges. Remove from oven and sprinkle with flaky sea salt, if desired.

Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 11 to 14 cookies.

Top 4 zucchini cookies recipes from across the web

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Top 4 zucchini cookies recipes from across the web

The most viewed zucchini cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Zucchini Chocolate Chip Cookie...

Zucchini Cookies with Cream Cheese ...

Zucchini Cookies

Vegan Banana Zucchini Breakfast Coo...

The most viewed zucchini cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine