Description
Soft and chewy Zucchini Carrot Oatmeal Cookies packed with oats, grated zucchini, shredded carrots, coconut, and dried cranberries—perfect for a wholesome snack or breakfast treat.
Ingredients
- 1½ cups all‑purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup old‑fashioned oats
- 1 cup grated zucchini, drained
- ½ cup shredded carrots
- ½ cup sweetened shredded coconut
- ½ cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, cinnamon, baking soda, and salt.
- In a mixing bowl, beat butter until creamy, then add both sugars and beat until fluffy.
- Mix in eggs and vanilla until smooth.
- Gradually add the flour mixture on low speed until blended.
- Fold in oats, drained zucchini, carrots, coconut, and cranberries.
- Drop rounded tablespoons onto parchment-lined baking sheets, spacing about 2″ apart.
- Bake 10–12 minutes, until the edges just begin to turn golden.
- Let cookies rest on the sheet for a few minutes, then transfer to a rack to cool completely.
Notes
- Squeeze grated zucchini well to remove excess moisture.
- Quick oats can be used but will yield a softer texture.
- Dough can be refrigerated for up to 2 days before baking.
- Store baked cookies at room temperature for up to 5 days or freeze for up to 3 months.
- Add chopped nuts or swap cranberries for other mix-ins like chocolate chips or raisins for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
