Description
Delicious and moist zucchini cookies packed with oats, shredded carrots, coconut, and dried cranberries. These soft cookies are lightly spiced with cinnamon and perfect for a wholesome treat or snack.
Ingredients
Scale
Dry Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Add-ins
- 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: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this mixture aside for later.
- Cream Butter and Sugars: In a separate large mixing bowl, beat the softened unsalted butter until creamy. Add granulated sugar and brown sugar, beating until the mixture is fluffy and light.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating until everything is well combined and smooth.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until fully combined to create the cookie dough.
- Prepare Vegetables: Grate the zucchini and carrots using a small grate. Place the grated zucchini wrapped in a paper towel or dish cloth and squeeze out the excess moisture thoroughly over the sink to avoid soggy dough.
- Combine Add-ins: Stir in the oats, drained zucchini, shredded carrots, shredded sweetened coconut, and dried cranberries into the cookie dough until evenly distributed.
- Scoop Cookies: Drop rounded tablespoons of dough onto the prepared parchment-lined cookie sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12 minutes or until the cookies just start to turn golden around the edges.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a cooling rack to cool completely before enjoying.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- The dough can be refrigerated for up to 2 days if you want to bake the cookies later.
- Cookies freeze well for up to 3 months; cool completely before freezing and defrost at room temperature before serving.
- Make sure to thoroughly squeeze out moisture from zucchini to prevent soggy cookies.
- Use room temperature eggs to ensure better mixing and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
