Grain-Free Chocolate Chip Zucchini Cookies

Name: Grain-Free Chocolate Chip Zucchini Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 20
Cuisine: Gluten-Free, Grain-Free
Ingredients: 6 oz zucchini/courgette; 4.2 oz unsalted butter, softened; 5.6 oz Swerve confectioner’s sweetener; 1 large egg, whisked; 7 oz almond flour; 1 tsp baking soda; ½ TB ground cinnamon; 3 oz dark chocolate chips

Indulge guilt-free in the delightful combination of chocolate and zucchini with our Grain-Free Chocolate Chip Zucchini Cookies. These delectable treats offer a healthier twist, packed with flavor and nutrients, perfect for satisfying your sweet tooth without compromising on taste.

This is a sneaky way of telling your kids they are enjoying chocolate chip cookies, while YOU secretly know they are gluten-free and packed with vegetables! Yum!

Chef Tips:

It is extremely important to squeeze/drain all moisture from the grated zucchini for these cookies. Invest in a roll of food-grade muslin or cheesecloth – you will likely find that you get a lot of use from it.
Use dark chocolate chips or finely chopped dark, low-sugar chocolate for this recipe. If you prefer to not use any form of sugar, you can leave it out and flavor the cookie base with a little extra Swerve or liquid stevia.
I like to rotate my tray halfway through when baking cookies because ovens often have hot and cold spots. If you find this too, it’s important to do so very quickly to avoid too much heat loss in the oven.

Makes 20 cookies

Grain-Free Chocolate Chip Zucchini Cookies

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

6 oz zucchini/courgette
4.2 oz unsalted butter, softened
5.6 oz Swerve confectioner’s sweetener
1 large egg, whisked
7 oz almond flour
1 tsp baking soda
½ TB ground cinnamon
3 oz dark chocolate chips

Instructions

Preheat the oven to 350°F / 180°C and line two large baking sheets with parchment paper or (preferably) silicon mats.
Grate the zucchini, then pile it onto a large square of food-grade muslin/cheesecloth. Wrap up the corners and squeeze as best you can because you must remove as much moisture and excess liquid as you possibly can. If it helps, your grated zucchini weight should be no less than 4.4 oz. Set your little mound of dry, grated zucchini aside for now.
Use a hand mixer to cream together the softened butter and sweetener in a bowl.
Whisk the egg in a separate, small bowl.
Combine the almond flour, baking soda, and cinnamon in another bowl.
Add the whisked egg to the creamed egg mix, followed by the seasoned flour mix.
Once well combined, fold in the drained zucchini and chocolate chips.
Make 20 little mounds and place them onto the two baking sheets, leaving plenty of space between each one because they will spread out when baking. Very lightly flatten each mound with the palm of your hand.
Place on the middle rack of the oven for around 15-16 minutes. I like to rotate my tray halfway through (see Tip).
Once the cookies are golden, remove them and set them on a cooling rack to cool completely. This is EXTREMELY IMPORTANT: there is very little to bind these gluten-free cookies, so they need to cool and harden completely before they are easy to move, store, and crunch on. Once done, though, they are amazing!