These chocolate chip zucchini cookies are a naturally sweetened, gluten-free way to use up fresh zucchini. Made with almond flour, coconut flour, honey, and coconut sugar, they're a simple cookie that balances wholesome ingredients with classic chocolate chip flavor.
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A Quick Look at the Recipe
✅ Recipe Name: Chocolate Chip Zucchini Cookies
🕒 Ready In: ~25 minutes
👪 Serves: About 18 cookies
🍽 Calories: ~160 per cookie (estimated)
🥣 Main Ingredients: Zucchini, almond flour, honey, dark chocolate chips
📖 Dietary Info: Gluten-free; naturally sweetened; dairy-free option
👌 Difficulty: Easy - mix, scoop, bake
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The zucchini adds moisture without making the cookies taste vegetal, while a blend of almond and coconut flour helps them bake up soft and tender. Dark chocolate chips keep the focus on chocolate, making these cookies feel familiar even with the added vegetables.
If you're looking for easy ways to bake with zucchini, these cookies are a great option for snacks or dessert. You may also enjoy our Chocolate Chip Zucchini Bread, Gluten-Free Strawberry Scones, or Cherry Almond Cake that use simple, whole ingredients.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Chocolate Chip Zucchini Cookies:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Chocolate Chip Zucchini Cookies:
- Recipe Notes & Tips:
- How to Store:
- Chocolate Chip Zucchini Cookies FAQs:
- More Cookie Recipes You'll Love
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- Chocolate Chip Zucchini Cookies
Why You'll Love Chocolate Chip Zucchini Cookies:
- A great way to use zucchini: These cookies are an easy, naturally sweetened way to bake with extra zucchini.
- Soft and tender: Zucchini adds moisture without making the cookies soggy or dense.
- Gluten-free: Made with almond flour and coconut flour instead of wheat flour.
- Naturally sweetened: Honey and coconut sugar provide sweetness without refined sugar.
- Chocolate-forward: Dark chocolate chips keep the focus on classic chocolate chip flavor.
Key Ingredients:
- coconut palm sugar. A natural sweetener, it's less processed than traditional brown sugar but works similarly in texture.
- almond flour. This gluten-free flour provides a soft texture and mild, nutty flavor. Use finely ground almond flour for the best results.
- zucchini. Adds moisture without overpowering the flavor. Be sure to squeeze out as much liquid as possible before adding.
- dark chocolate chips. Rich and slightly bitter, they balance the natural sweetness of the dough. Use your favorite brand or size.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Make them dairy-free: Replace the butter with melted coconut oil or a dairy-free butter alternative, and use dairy-free chocolate chips.
- Adjust sweetness: For a less sweet cookie, reduce the honey by 1-2 tablespoons. If you prefer a sweeter cookie, add an extra tablespoon of honey or coconut sugar.
- Change the chocolate: Dark chocolate chips work best, but semi-sweet or dairy-free chocolate chips can also be used.
- Add nuts: Fold in chopped walnuts or pecans for extra texture and flavor.
- Control texture: If your dough feels very soft, chill it for 15-20 minutes before baking to help the cookies hold their shape.
How to Make Chocolate Chip Zucchini Cookies:
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until light and fluffy. Mix in the egg, honey, and vanilla extract until well combined.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients and mix until a dough forms. Gently fold in the shredded zucchini and dark chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes & Tips:
- Squeeze the zucchini well: Too much moisture can make the cookies soggy. After shredding, use a clean kitchen towel or paper towels to press out excess liquid.
- Measuring flours: Spoon and level the almond and coconut flour for accuracy. Packing the flours can lead to dry cookies.
- Mixing tip: The dough will be soft but should hold its shape. If it feels too wet after adding the zucchini, let it rest for 5-10 minutes to allow the coconut flour to absorb more moisture.
- Cookie size: Use a medium cookie scoop (about 1.5 tablespoons) for evenly sized cookies that bake consistently.
- Baking time: Keep an eye on the edges, they should be lightly golden brown. The centers will set as they cool.
- Add-ins: Feel free to stir in chopped nuts, seeds, or a mix of dark and semi-sweet chocolate chips for variety.
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How to Store:
Room Temperature: Store cookies in an airtight container for up to 3 days. Place a piece of parchment between layers to prevent sticking.
Refrigerator: For longer freshness, refrigerate in a sealed container for up to 1 week. Let sit at room temperature for a few minutes before serving if you prefer a softer texture.
Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container. Store for up to 2 months. Thaw at room temperature.
Chocolate Chip Zucchini Cookies FAQs:
Yes. For chocolate chip zucchini cookies, lightly squeeze excess moisture from the shredded zucchini using a clean towel or paper towels. This prevents the cookies from becoming soggy while still keeping them soft.
Dark chocolate chips are a great match for the sweetness of the dough, but semi-sweet or mini chips also work well. You can even chop a dark chocolate bar for uneven chunks.
Chocolate chip zucchini cookies can turn out too wet if the zucchini isn't drained properly or if too much moisture is added. Lightly squeezing the zucchini and measuring the flours accurately helps create the right texture.
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Chocolate Chip Zucchini Cookies
Ingredients
- ½ cup butter, softened
- ½ cup coconut palm sugar
- 1 egg
- ¼ cup honey
- 1 teaspoon vanilla extract
- 2 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup shredded zucchini
- 1 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and coconut palm sugar until light and fluffy. Mix in the egg, honey, and vanilla extract until well combined.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- Slowly add the dry ingredients into the wet ingredients and mix until a dough forms. Gently fold in the shredded zucchini and dark chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart. Flatten slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
- Squeeze the zucchini well: Too much moisture can make the cookies soggy. After shredding, use a clean kitchen towel or paper towels to press out excess liquid.
- Measuring flours: Spoon and level the almond and coconut flour for accuracy. Packing the flours can lead to dry cookies.
- Mixing tip: The dough will be soft but should hold its shape. If it feels too wet after adding the zucchini, let it rest for 5-10 minutes to allow the coconut flour to absorb more moisture.
- Cookie size: Use a medium cookie scoop (about 1.5 tablespoons) for evenly sized cookies that bake consistently.
- Baking time: Keep an eye on the edges, they should be lightly golden. The centers will set as they cool.
- Add-ins: Feel free to stir in chopped nuts, seeds, or a mix of dark and semi-sweet chocolate chips for variety.
Jake says
These chocolate chip zucchini cookies were so fun to make and came out with a really nice texture. The chocolate chips were melty without the cookies getting too soft, and I liked how the zucchini added moisture without you even noticing.