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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!
Course Dessert
Cuisine American
Keyword cookies, dessert, zucchini
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 36
Calories 99kcal
Author Trish - Mom On Timeout


  • 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


  • 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!



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