Zucchini Cookies
These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff! Great for an after school snack!
Servings 36
Calories 104kcal
Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup old fashioned oats
- 1 cup grated zucchini drained and squeezed dry
- ½ cup shredded carrots
- ½ cup shredded sweetened coconut
- ½ cup dried cranberries
Instructions
- Preheat oven to 350°F.
- Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.1½ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt
- Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined.¾ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add flour mixture to the wet mixture and beat on low speed until well combined.
- Grate zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.)
- Stir in oats, zucchini, carrot, coconut, and dried cranberries.1 cup old fashioned oats, 1 cup grated zucchini, ½ cup shredded carrots, ½ cup shredded sweetened coconut, ½ cup dried cranberries
- Drop by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!
Video
Notes
Storage Information
- Room Temperature: These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Make Ahead: If you’d like to make them ahead, the dough can be refrigerated for up to 2 days before baking.
- Freezer: These cookies freeze beautifully. Let cookies cool completely and then transfer to a freezer-safe container for up to 3 months. Just defrost at room temperature before enjoying.
Nutrition
Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 55mg | Potassium: 54mg | Fiber: 1g | Sugar: 7g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.5mg
