Soft Zucchini Cookies
🛒 What You’ll Need
- 1 ½ cups Almond flour 🥯
- 1 Large egg 🥚
- ¼ tsp Salt 🧂
- 1 cup Fresh zucchini, finely shredded and squeezed dry 🥒
- ½ cup Dark chocolate chips 🍫
- ¼ cup Keto-friendly sweetener or maple syrup 🍯
- ½ tsp Vanilla extract 🍦
👩🍳 Instructions
- Prep the Zucchini: Shred your zucchini finely. Pro Tip: Wrap the shreds in a clean kitchen towel and squeeze out as much water as possible—this is the secret to a soft cookie that isn’t soggy! 🥒🌪️💎
- Mix the Base: In a large bowl, whisk together the egg, sweetener, vanilla, and salt until smooth. 🥣🌪️✨
- Add the Dry Ingredients: Stir in the almond flour until a soft dough forms. 🥯🤝💎
- Fold it In: Gently fold in the squeezed zucchini and those glorious chocolate chips until evenly distributed. 🥒🍫🌀
- Scoop & Shape: Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Flatten them slightly with your palm. 🍪📐🥇
- Bake to Perfection: Bake at 350°F ($175°C$) for 10–12 minutes until the edges are just starting to turn golden-brown as seen in the photo! ⏲️📈🔥
- Cool Down: Let them rest on the baking sheet for 5 minutes before moving to a wire rack. They will firm up as they cool while staying soft inside! ❄️⏲️✨
- Serve: Enjoy these guilt-free treats with a cold glass of milk! 🍽️😋🧤✨
🔥 Pro Tips:
- The “Moisture” Secret: As shown in the photo, bits of green zucchini should be visible in the dough; they provide incredible moisture that makes these cookies stay soft for days! 🥒🛡️💎
- The “Flavor” Hack: Add a dash of cinnamon or nutmeg to the dough to give it a warm, “zucchini bread” flavor profile that pairs perfectly with the chocolate! 🪵🎯✅
