Zucchini Carrot Oatmeal Cookies

These amazing zucchini cookies are packed full of zucchini, carrots, oatmeal, Craisins, and coconut!  All the good stuff!
Zucchini Carrot Oatmeal Craisin Cookies | MomOnTimeout.com  These amazing zucchini cookies are packed full of zucchini, carrots, oatmeal, Craisins, and coconut!  All the good stuff!

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!

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 Craisins.  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!

Zucchini-Carrot Oatmeal Cookies
  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • ½ c wheat flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • ¾ c butter, softened
  • 1 cup grated zucchini
  • ½ c shredded carrot
  • ½ c shredded, sweetened, coconut
  • ½ c Craisins
  • 2 eggs
  • ½ c granulated sugar
  • ½ c brown sugar
  1. Preheat oven to 350 degrees.
  2. Grate zucchini and squeeze out excess water. (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.) Grate carrot using the smaller grate opening.
  3. 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.
  4. Combine flour, cinnamon, baking soda, and salt in a large bowl.
  5. Gradually add flour mixture to the butter/sugar mixture and beat on low speed until well combined.
  6. Stir in oats, zucchini, carrot, coconut, and Craisins.
  7. Drop by rounded tablespoons about 2 inches apart onto lightly greased 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!


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

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  1. How yummy do those look? I totally love zucchini anything and I love the addition of the carrots!

  2. Fabulous, we have zuchinni also!

  3. my zukes are growing like crazy and I can’t wait to make some yummy cookies – thank you for sharing! xo


  4. Hey, just wanted to stop by and let you know that I featured you over at Sugar Bee Crafts! My husband was in awe as he read the recipe over my shoulder, haha :-)

  5. How many does this make? 4 dozen?

    • LOL! That’s a great question! They were being eaten as quickly as I could make them but I would guess between 3-4 dozen. I’ll have to count next time :)

  6. What a great way to get veggies in my kids! I wonder if I should make these and not my little chefs. I would love for you to share this with my readers at Fabulous Thursday at Five Little Chefs Cooking with Kids. http://www.fivelittlechefs.com/p/fantastic-friday.html

  7. Oh, man…those look soooooo good!

  8. This do look so good- ditto Jillian! And healthy too…just what I need to use up all the zucchini from my garden!

  9. Yummy!

  10. do you have to use coconut?

  11. yummy… looks great

  12. I just pinned this! I have zucchini from the garden that I’m going to use to make these! Thanks for sharing.


  13. I have lots of zucchini from my neighbors garden. We just finished the chocolate zucchii muffins (see my blog- every little birdie for the recipe) now I’m going to make your cookies! They look so good and good for you!! Thanks for sharing at the blog party.

  14. they look amazing! I am so impressed by the idea of incorporating the veggies into cookies :) I am so going to make it! Thanks for the inspiration!

  15. Oh, those look so good. We have zucchini coming out of our ears this year :) I love how colorful the cookies turned out…like little mouthfuls of delicious party confetti.

    We’d love for you to link up to our Finished Friday Blog Party.

  16. These look fantastic. Can’t wait to try out this recipe. I’m pinning it now. :) Megan

  17. Hi! I’m stopping by from the Friday Fav’s Link Up. I love cooking with fruits and veggies, and this looks delish! I’d love for you to visit me at jugglingactmama.blogspot.com

  18. I love zucchini & carrot bread – so these cookies are perfect! I could eat a dozen. Visiting from Friday Favs :)

  19. I always appreciate healthy recipes. these look great! visiting from tt and j party. come visit me!

  20. How very original. I found this via Make Ahead Meals for Busy Moms. I have linked in a lamb ragout. cheers

  21. These look good. I’m always looking for new ways to use my zuchini.

    If you get a chance come link up your recipe and some of your other cute crafts at my Pin Party.


  22. These look great. What a wonderful combo of ingredients!! I’d love to have you link this up to Tasty Thursdays on The Mandatory Mooch. It’s a new linky party still open for 4 more days. Hope to see you there. Thanks, Nichi

  23. The cookies look good. Thank you for posting on Saturday Show and Tell. I hope you’ll be back this week with more.

  24. Another wonderful zucchini recipe and I still haven’t gotten my hands on any zucchini!

  25. Oh my goodness, Trish! These cookies look so moist and delicious! So glad you shared them on my Blog Hop!

  26. This is basically everything I love in one place, I can’t wait to try them! Thank you for sharing

  27. Make sme wish I had coconut in the house so I could make them tonight!

  28. Anonymous says:

    I’m wondering if we could get by without the coconut. My husband doesn’t like it. Is it essential to the recipe? Or is there a substitute ingredient?

  29. Yummy for your tummy! I’ve got tons of zucchini in the frig, and a great way to use them, and in a sweet. Thanks for sharing your creative inspiration with Sunday’s Best – you helped make the party a success!

  30. I don’t have any wheat flour – can I just replace it with the same amount of all-purpose flour?

  31. Hello! Is there anyway I could use steel cut oats for this recipe? And if so, would I just have to cook the oats before incorporating, or can I put them in uncooked? Thanks for the recipe!

  32. H=Just saw your zucchini carrot bread and then followed it to this. I love finding recipes with hidden veggies for my son like this. I make a bunch and then freeze the rest for him to have for snacks. Thanks!

  33. Jessaca says:

    In the middle of making these right now. The batter is yummy!!! Can’t wait to pull them out of the oven.

  34. Rebecca says:

    I have a question, I have an allgera to coconut, and I leave it out or can I substitute it for some thing defferent?

  35. These cookies are AMAZING!! But does anyone have the nutrition info for them when you break them down into the 4dozen teaspoon sized cookies?
    For anyone wanting a higher protein cookie, these cook AWESOME with added scoops of whey isolate protein!! I added vanilla whey protein isolate to mine!

  36. Hi there, so excited to make these but wanting to know what I can substitute the butter with besides bananas? Any suggestions?

    Thank you,

  37. sue in CA says:

    It says this is a zucchini carrot oatmeal cookie … but I cannot find oatmeal in your ingredients or are my eyes deceiving me?

  38. I just made these yesterday, Wow, so good! I ended up making a few batches and freezing a lot, but I didn’t realize how much butter I would have to use to make them. Since my mom and I had just made some applesauce, I substituted in the applesauce for the butter, and they turned out really good. There is a difference in the texture, but they taste very similar. I think I would split the butter and applesauce when I make them again, but I will definitely be making them again!

    I also added some extra ingredients to them and changed a few of the amounts. I mostly just added a little more of what was called for, like heaping measurements, but we really like cinnamon, so I used 1 1/2 tsp of that, but I also added in 1/2 cup pecan pieces, and 1/2 cup mini chocolate chips. I also substituted raisins for the craisins, because I didn’t have any craisins.

    I still have 1 zucchini left, so I think I am going to try the chocolate cake next :)

  39. I made these cookies and wrote about them here. What a great way to use up all the zucchini from the garden. I saved some uncooked dough and baked up the last few a couple of days ago. I’m wishing I had more! Thanks so much for sharing the recipe.
    mrsblocko recently posted..Chili Maple Crockpot Chicken

  40. These cookies were Delish!!! I slightly modified the recipe. I used only half cup of butter and 1/4 cup applesauce. They are a super yummy a bit soft and flexible if you will but very tasty!

  41. Eileen Downing says:

    These are very tasty, but I wouldn’t exactly call them cookies. They aren’t crispy or chewy, and have more of a muffin-like consistency. They would be crushed or fall apart in a lunch box if left to roll around on their own. But definitely yummy and the kids love them!

  42. I did half butter and hAlf applesauce like previously mentioned. I omitted the coconut and put grated apple in instead, like your other zucchini carrot recipe. Delicious and my picky eater loved it!

  43. I make these cookies all the time, they are very yummy and we feel a little healthier since they have oats and veggies in them.

  44. Helen kirec says:

    I made these today and they are amazing!!! Any chance you can freeze the dough in rolls and use it later on?

  45. My pantry was lacking this week, so I made the following substitutions and it still turned out great!
    Oatmeal –> Baby Oatmeal
    Craisins –> 1/2 Golden Raisins, 1/2 Raisins
    Brown Sugar –> Coconut Sugar
    And I added 1/2 c. of sliced almonds!
    Everyone in my house loves these! And I don’t feel bad giving them as breakfast or a snack! Thank you!

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