These amazing Zucchini Carrot Oatmeal Cookies are packed full of zucchini, carrots, oatmeal, dried cranberries, and coconut! All the good stuff!
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Zucchini Cookies
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! 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.
These are definitely cookies that I feel great about feeding the boys and I just love how much they LOVE them!
How To Make Zucchini Cookies
Zucchini-Carrot Oatmeal Cookies
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!
Video
Nutrition
Melissa says
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!
Trish - Mom On Timeout says
Love all those substitutions Melissa!
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?
Thanks!
Ronda says
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.
Trish - Mom On Timeout says
So good to hear Ronda! Have a great weekend!
K says
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!
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!
Mrs G says
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!
Trish - Mom On Timeout says
Excellent! Thanks Mrs G!
mrsblocko says
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.
Trish - Mom On Timeout says
Aren’t these yummy cookies?? So glad you enjoyed the recipe!
Amber says
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 🙂
Trish - Mom On Timeout says
I love all your changes Amber and I am so glad they turned out good!
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?
Trish - Mom On Timeout says
Hi Sue! It’s actually the very first ingredient listed – 1 cup of old fashioned oats 🙂 Hope that helps!
Jennifer says
Hi there, so excited to make these but wanting to know what I can substitute the butter with besides bananas? Any suggestions?
Thank you,
Jennifer
Amber says
I just made these with applesauce after doing the original recipe with butter and found they were comparable.
Trish - Mom On Timeout says
Ooh! That’s great to know Amber – thank you!!
Melissa says
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!
Trish - Mom On Timeout says
Hey Melissa! Here is a link to the nutrition information for the recipe as written – hope it helps! http://myrecipemagic.com/recipe/recipedetail/zucchini-carrot-oatmeal-cookies
Barb says
Thanks for the nutrition info.
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?
Melissa says
Rebecca, i dont like coconut and i just added another 1/2c of carrots to mine. They turned out fine!
Trish - Mom On Timeout says
Thanks Melissa!
Trish - Mom On Timeout says
You can omit it entirely or sub in extra carrot or zucchini if you’d like. Have a great weekend Rebecca!
Jessaca says
In the middle of making these right now. The batter is yummy!!! Can’t wait to pull them out of the oven.
Trish - Mom On Timeout says
The batter is hard to resist 🙂 Oh man! You’re making me want to make up a batch right now! Enjoy!
lisa says
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!
Trish - Mom On Timeout says
Sounds perfect Lisa!
Alexis says
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!
Trish - Mom On Timeout says
I think it would definitely be worth a try Alexis. I wouldn’t cook them – I would put them in uncooked. Let me know how it turns out! Have a wonderful weekend!