Zucchini is one of those things that you grow in your garden and you are either over run with them or get none. Once you’ve got zucchini all over the place and have given a lot away, what else do you do with them? Zucchini bread and cobbler (think apple cobbler) were my favorites. Now, I’ve got a new favorite….cookies! These are almost like an oatmeal cookie. The zucchini keeps them pretty moist. The walnuts give them the texture of an oatmeal cookie. Feel free to substitute the walnuts for another type of nut. You can add some dried cranberries or even raspberries or strawberries to them to be the “raisins”. Both of these substitutes will change the macros, so be sure to adjust accordingly. You can also opt to leave the frosting off. I’ll be making some of these and freezing them for Christmas. When I thaw them I’ll make the frosting. Super simple! You know any time I can plan ahead, I’m all for it!
Before you start, shred the zucchini. Put it in a strainer and let it sit for a while. Give it a good squeeze every couple minutes. It’s just like wringing out a washcloth. You want to reduce the amount of water in the zucchini so it doesn’t make the cookies too runny.
Keto Zucchini Cookies
These cookies are perfect for late summer or fall! One of my new favorites for sure!
Ingredients
Cookie
- 1/2 cup butter softened
- 1/2 cup Swerve Granulated (or equivalent sweetener)
- 1/2 cup Swerve Brown (or equivalent)
- 1 egg large
- 1 tsp vanilla
- 2 cups Almond Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp pink salt
- 2 tsp cinnamon
- 1 1/2 cups grated zucchini squeezed
- 3/4 cup walnuts chopped
- 1/2 cup dried cranberries no added sugars (optional)
Frosting
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 1/2 tsp vanilla
- 3/4 – 1 1/2 cup Swerve Confectioners
Instructions
Cookies
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Preheat oven to 375 degrees.
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Place grated zucchini in a strainer.
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In a bowl, cream butter and sugars together until well mixed
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Add vanilla and egg. Beat til smooth.
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In a separate bowl, mix flour, baking powder, baking soda, salt and cinnamon.
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Slowly add dry ingredients to wet.
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Squeeze zucchini until all water is removed. Add to cookie mixture.
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Stir in chopped walnuts and cranberries.
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Drop spoonfuls of cookie dough onto silicone or parchment lined cookie sheets. Bake at 375 degrees for 10 minutes. The bottoms should be golden brown. Tops of cookies should be firm.
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Cool cookie on pan for a minute or two to set. Transfer to cooling rack.
Icing
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Beat butter, vanilla and cream cheese together until smooth.
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Slowly add powdered Swerve until desired sweetness.
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Frost once cookies are completely cooled.
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Store for up to a week in the fridge.
Recipe Notes
If you are following a ketogenic lifestyle or a low carb lifestyle for health reasons, be sure to join my free Keto group on Facebook. We love to support each other, share recipes, workouts and have occasional challenges to keep it interesting.
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I have been following a ketogenic lifestyle since Jan 1 of 2016. I lost 120 pounds and took back my life. Ask me how I can help you do the same!
