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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!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: cookies, dessert, zucchini
Servings: 36
Calories: 99kcal
Author: Trish - Mom On Timeout

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!

Notes

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