Keto Zucchini Chip Cookies (Print Version)

Chewy cookies with zucchini, almond, coconut, and sugar-free chocolate for a soft, low-carb delight.

# Ingredients:

→ Dry Ingredients

01 - 1 cup unsweetened flaked coconut
02 - 3/4 cup sliced almonds
03 - 1 cup almond flour
04 - 2 tablespoons coconut flour
05 - 1/2 teaspoon ground cinnamon
06 - 1/2 teaspoon baking soda
07 - 1/4 teaspoon salt

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 3/4 cup Swerve Brown, lightly packed
10 - 1 large egg, at room temperature
11 - 1/2 teaspoon vanilla extract

→ Add-ins

12 - 1/3 cup sugar-free dark chocolate chips
13 - 1/4 cup chopped walnuts or pecans

→ Zucchini Preparation

14 - 1 medium-small zucchini (about 6 ounces / 175 grams)
15 - 1/4 teaspoon salt

# Steps:

01 - Finely grate the zucchini and transfer to a sieve over the sink. Sprinkle with 1/4 teaspoon salt and toss well. Allow to drain for 1 hour, then squeeze out excess moisture using clean hands or a kitchen towel.
02 - Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
03 - In a food processor, pulse the flaked coconut and sliced almonds until they resemble coarse oat flakes. Transfer to a medium mixing bowl.
04 - To the processed coconut and almonds, add almond flour, coconut flour, cinnamon, baking soda, and remaining 1/4 teaspoon salt. Stir until thoroughly combined.
05 - In a large bowl, beat the softened butter with Swerve Brown until pale and fluffy. Beat in the egg and vanilla extract, then add the drained zucchini, mixing until well incorporated.
06 - Add the dry ingredient mixture to the wet mixture and beat until the dough forms. Gently fold in chocolate chips and chopped walnuts or pecans by hand.
07 - Roll dough into 18 balls, each about 1 1/2 inches in diameter. Place on prepared baking sheet, spacing about 2 inches apart. Press each gently with your palm to flatten to 1 inch thick discs.
08 - Bake for 15 to 18 minutes, or until golden brown around the edges. Remove from oven; cookies will be soft. Allow to cool completely on the pan before handling.

# Notes:

01 - Ensure zucchini is well-drained to prevent excess moisture in the dough.
02 - Cookies firm as they cool; avoid overbaking for best texture.

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