Zucchini Carrot Oatmeal Cookies

These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff!

Let’s be friends! Sign up to get my new recipes in your inbox! Follow me on Facebook and Instagram too!

Zucchini Cookies

In my seemingly never-ending attempts to creatively use our abundance of zucchini…I made zucchini cookies! Zucchini Carrot Coconut Craisin Oatmeal Cookies to be exact 🙂  I figured since we enjoy the Chocolate Zucchini Cake so much – cookies were bound to be a hit as well! During the summer months, I make several zucchini recipes a week. Have to use up those garden zucchinis somehow! We enjoy all sorts of zucchini goodness like these Baked Zucchini Fries, that the boys love dipping in ranch, or this super easy Lemon  Zucchini Cake that is so bright and fresh that it’s impossible to resist.

So I was originally going to try to make Zucchini Oatmeal Cookies but then I saw that I had a carrot that needed to be used so that got thrown in too. Seeing the carrot made me think of my Nana’s carrot cake recipe that calls for coconut so I added some of that. And of course once I remembered the oatmeal portion of the cookie I had to put in some dried cranberries. The dough was quite colorful! These cookies were so good I could hardly get pics of them before the plate was cleaned off. Delicious and even somewhat nutritious!

The dough comes together so beautifully and it so colorful! I just love it! Make sure to get all the excess water out of the zucchini beforehand.

These are definitely cookies that I feel great about feeding the boys and I just love how much they LOVE them!

free email course

5 SECRETS TO GETTING DINNER ON THE TABLE...FAST!

How To Make Zucchini Cookies

Zucchini-Carrot Oatmeal 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!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup wheat flour
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup butter softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs room temperature
• 1 tsp vanilla
• 1 cup old fashioned oats
• 1 cup grated zucchini drained and squeezed dry
• 1/2 cup shredded carrot
• 1/2 cup shredded sweetened, coconut
• 1/2 cup dried cranberries

Instructions

• Preheat oven to 350 degrees.

• 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.)

• Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.

• 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.

• Gradually add flour mixture to the wet mixture and beat on low speed until well combined.

• Stir in oats, zucchini, carrot, coconut, and 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!

Nutrition

Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 99mg | Potassium: 46mg | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 1.3mg | Calcium: 17mg | Iron: 0.5mg

 

If you have a zucchini situation similar to mine (i.e. too much!), check out these other zucchini recipes:

Zucchini and Green Chile Quiche

Chocolate Zucchini Cake

Zucchini Brownies

ncG1vNJzZmivp6x7rrvMqKWtoZ2avLbAjZympmeqqrCktMinoGabkae%2FsMCMqJitpZWWuW6vzqiiop2jYr%2Bmr8ipnGg%3D