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.
Jean wilm says
These cookies are beyond delicious. I used coconut sugar instead of the white granulated sugar. I can’t wait for my grandkids to try it. Sneaky and yummy way to get more veggies into their diet!
Trish - Mom On Timeout says
I need to try coconut sugar – I keep hearing it’s an awesome alternative. Thank you!
Karlene says
I wonder if you could use this recipe as a slice?
Trish - Mom On Timeout says
Like a slice and bake cookie? The dough isn’t thick enough.
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!