Description
These Zucchini Cookies are soft, chewy, and packed with wholesome goodness! With a delightful mix of oats, carrots, coconut, and cranberries, they’re a sneaky-sweet way to enjoy extra veggies—perfect for snacking or breakfast-on-the-go.
Ingredients
Scale
- 1½ cups 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 (175°C). Line cookie sheets with parchment paper.
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In another large mixing bowl, beat the softened butter until creamy. Add granulated sugar and brown sugar, and beat until fluffy.
- Add the eggs and vanilla extract to the butter mixture and beat until well combined.
- Gradually add the dry flour mixture to the wet mixture, beating on low speed until just incorporated.
- Grate zucchini and carrots using the fine grate. Squeeze out the excess liquid from the zucchini using a towel or paper towel.
- Stir in oats, zucchini, carrots, coconut, and dried cranberries until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared cookie sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and centers are set.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure to thoroughly drain and squeeze the zucchini to avoid soggy cookies.
- You can add chopped nuts or mini chocolate chips for extra texture.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: zucchini cookies, healthy vegetable cookies, oatmeal zucchini cookies, soft zucchini carrot cookies, easy veggie cookies