These yummy Zucchini Cookies are loaded with wholesome ingredients like oats, carrots and dried cranberries that add a ton of flavor and extra nutrition. These easy cookies are sure to satisfy your sweet tooth and are perfect for an afternoon snack or evening treat!
Looking for more cookie recipes? Make sure to check out my Chewy Chocolate Chip Cookies, Lemon Cookies and these four ingredient Almond Joy Cookies!
Zucchini Cookie Recipe
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!
Packed with oats, carrots, and sweet cranberries, these cookies are both satisfying and nourishing. They’re perfect for an afternoon snack, a lunchbox surprise or even a quick and easy dessert.
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.
Zucchini Oatmeal Cookies
I was originally going to make plain 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!
If you’re searching for a cookie recipe that feels indulgent but offers a healthy twist, you’ve come to the right place. These Zucchini Cookies are the perfect blend of wholesome ingredients and delightful flavors, making them a treat you can feel good about. Whether you’re sneaking in some extra veggies or simply looking for a soft and chewy cookie that’s bursting with flavor, this recipe will quickly become a household favorite.
Why You’ll Love This Recipe
These are definitely cookies that I feel great about feeding the boys and I just love how much they LOVE them!
- Nutritious and Delicious: These cookies offer a healthy mix of veggies and oats without compromising on flavor. They are filling and flavorful with just the right amount of sweetness.
- Easy to Make: With simple ingredients and straightforward steps, you’ll have a batch of cookies ready in no time!
- Versatile: Enjoy these cookies as a snack, breakfast treat, or dessert – they’re the perfect treat any time of day!
How To Make Zucchini Cookies
These zucchini cookie recipe comes together quickly and easily but it’s important to take your time with the zucchini and carrot. They both need to be grated and the excess moisture in the zucchini needs to be removed before adding to the dough. Let’s take a quick look at how to make these cookies and, as always, you can find the full printable recipe in the recipe card at the end of this post.
- Preheat oven to 350°F.
- Combine flour, cinnamon, baking soda, and salt in a large bowl.
- Grate zucchini and carrot. Squeeze out the excess liquid from the zucchini.
- Beat butter in a large mixing bowl until creamy.
- Add in sugars and beat until fluffy.
- Beat in the eggs and vanilla extract until combined.
- Gradually mix in flour mixture 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. Let cool for a few minutes before moving to a cooling rack.
Grate zucchini onto a paper towel or kitchen towel and and then squeeze over the sink to remove excess moisture.
Storage Information
- Room Temperature: These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Make Ahead: If you’d like to make them ahead, the dough can be refrigerated for up to 2 days before baking.
- Freezer: These cookies freeze beautifully. Let cookies cool completely and then transfer to a freezer-safe container for up to 3 months. Just defrost at room temperature before enjoying.
Can I use quick oats instead of old-fashioned oats?
Yes, but keep in mind that the texture will be slightly different. Old-fashioned oats provide more chewiness, while quick oats will result in a softer texture.
Can I make the dough ahead of time?
Sure! You can refrigerate the dough for up to 2 days before baking. You can also freeze the dough in scoops and bake as needed.
Variations To Try
- Walnuts, pistachios, almonds or pecans would add a delightful crunch to these cookies.
- Instead of cranberries, consider using raisins, dried cherries, or even chocolate chips for a different flavor profile.
- Use a gluten-free flour blend in place of the all-purpose for a gluten-free treat.
Trish’s Tips
- To prevent your cookies from becoming too moist, make sure to squeeze out as much liquid as possible from the grated zucchini.
- When adding the dry ingredients to the wet, mix just until combined to avoid tough cookies.
- Keep an eye on your cookies as they bake – ovens can vary, and you don’t want them to over bake. They should be just starting to turn golden brown at the edges.
More Zucchini Recipes
- Air Fryer Zucchini
- Zucchini Spice Cake
- Lemon Zucchini Muffins
- Carrot Apple Zucchini Bread
- Zucchini Banana Cake
Zucchini Cookies
Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 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 to 350°F.
- Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.1½ cup all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt
- 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.¾ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Gradually add flour mixture to the wet mixture and beat on low speed until well combined.
- 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.)
- Stir in oats, zucchini, carrot, coconut, and dried cranberries.1 cup old fashioned oats, 1 cup grated zucchini, ½ cup shredded carrots, ½ cup shredded sweetened coconut, ½ cup 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!
Video
Notes
- Room Temperature: These cookies can be stored in an airtight container at room temperature for up to 5 days.
- Make Ahead: If you’d like to make them ahead, the dough can be refrigerated for up to 2 days before baking.
- Freezer: These cookies freeze beautifully. Let cookies cool completely and then transfer to a freezer-safe container for up to 3 months. Just defrost at room temperature before enjoying.
Nutrition
Originally published July 16, 2012.
Carol Ann says
These cookies are really good. Only change I made, was raisins for the cranberries.
Trish - Mom On Timeout says
We do that frequently – delish!
Vickie Johnson says
Do I have to have wheat flour? I never use it and hate to have to purchase it for this recipe. Can I use all white flour instead?
Trish - Mom On Timeout says
All purpose flour can be used in place of the wheat flour in this recipe.
Kirsten Wheelock says
We were out of wheat flour, so I substituted coconut flour and a flax/chia seed blend for it (1 to 1 ratio, equal parts). Bonus it makes them a bit healthier.
I also replaced half the white sugar with coconut sugar. To combat the coconut flour and how it can dry out things, I did NOT drain the zucchini.
The kids asked for seconds and I am happy with a healthy snack
Terry says
Can I have the nutritional information on the oatmeal, carrot, zucchini, cranberry cookies please.
Trish - Mom On Timeout says
Just updated the recipe with the nutrition information! https://www.momontimeout.com/zucchini-carrot-oatmeal-cookies-recipe/
Neela says
What can be replace the butter?
We are not butter fan.?
Thx
Rebecca says
Can you use this exact recipe to make muffins instead?
Trish - Mom On Timeout says
Noooo…. It’s a cookie recipe 🙂 You could put it in muffin tins though as long as they are sprayed well or have liners.
joan says
Can these be frozen?
Deb says
If I don’t have zucchini, can I just ise more carrots?
Sue Johnson says
I can never get the recipes where they say I can, I would love to try these things, but can never get the recipe on the I pad.
Mary ann says
I just made these and added mini dark chocolate chips (I love chocolate) and my family loves them.
Trish - Mom On Timeout says
Love that you added CHOCOLATE! Yum!
Elsie says
The zucchini, carrot-oatmeal cookie recipe does not include how many eggs (if any) in the recipe.
I assume error in recipe not including eggs/how many.
Mary ann says
it’s 2
Trish - Mom On Timeout says
It’s there Elsie – check again 🙂 2 eggs.