Ingredients
Main Ingredients
- 1 cup shredded zucchini (approximately 1 large zucchini)
- 2 eggs
- 1 teaspoon pure vanilla extract
- ⅓ cup monk fruit (granular)
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking powder
- ¼ cup sugar-free chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone baking mat. This prepares your baking surface to prevent sticking and ensures even baking.
- Prepare Zucchini: Shred the zucchini and then drain out the excess water thoroughly to avoid soggy cookies. Once drained, measure out one cup of shredded zucchini for the recipe.
- Mix Wet Ingredients: In a large bowl, beat the eggs. Add the granular monk fruit sweetener and vanilla extract, then whisk until well combined and slightly frothy.
- Combine Zucchini with Wet Mixture: Fold the drained shredded zucchini into the egg mixture, mixing gently to combine evenly.
- Mix Dry Ingredients: In a separate bowl, combine the almond flour, coconut flour, and baking powder. If your batter feels too wet later, you may add an extra tablespoon of coconut flour to adjust texture.
- Combine Wet and Dry Mixtures: Add the dry flour mixture to the zucchini and egg mixture, stirring to form a uniform batter. Fold in the sugar-free chocolate chips carefully to distribute them throughout the batter.
- Form Cookies: Use a tablespoon or cookie scooper to drop dollops of batter onto the prepared baking sheet. Flatten each cookie slightly with the back of a cup or glass to ensure even cooking. Optionally, sprinkle extra chocolate chips on top.
- Bake Cookies: Bake for 20-23 minutes. After the first 15 minutes, check the cookies and rotate the tray for even baking. The cookies are done when they are golden brown at the edges but still soft and moist in the center. The batter should not stick to your finger.
- Cool and Serve: Remove cookies from the oven and allow them to cool completely on the baking tray before transferring to a cooling rack or serving plate to prevent breakage.
Notes
- Drain zucchini well after shredding to avoid soggy cookies.
- If batter is too wet, add an additional tablespoon of coconut flour.
- Do not overbake to maintain moist texture.
- Use sugar-free chocolate chips for a low-sugar version.
- Cookies will be soft; allow them to cool fully to set properly.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Sugar
