Description
Delightfully moist and flavorful zucchini cookies packed with oats, shredded carrots, sweetened coconut, and dried cranberries. These soft, chewy cookies are a wholesome treat perfect for snacking or dessert.
Ingredients
Scale
Dry Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Mix-ins
- 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: Preheat your oven to 350°F (177°C) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugars: In a separate large mixing bowl, beat the softened unsalted butter until creamy. Add the granulated sugar and brown sugar, then beat until the mixture is light and fluffy.
- Add Eggs and Vanilla: Beat in the two large eggs and vanilla extract until the mixture is well combined and smooth.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, beating on low speed until fully incorporated.
- Prepare Zucchini and Carrots: Grate the zucchini and shredded carrots using a fine grater. Place grated zucchini into a clean towel or paper towel and squeeze firmly to remove excess moisture to avoid soggy cookies.
- Fold in Mix-ins: Stir in the oats, drained grated zucchini, shredded carrots, shredded sweetened coconut, and dried cranberries until evenly distributed throughout the dough.
- Scoop and Bake: Drop rounded tablespoons of cookie dough onto parchment-lined cookie sheets, spacing them about 2 inches apart to allow spreading. Bake in the preheated oven for 12 minutes, or until the cookies start to turn golden on the edges.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious, nutritious zucchini cookies!
Notes
- To store, keep cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- The cookie dough can be refrigerated for up to 2 days before baking if you prefer to prepare ahead of time.
- Cookies freeze well for up to 3 months in a freezer-safe container. Defrost at room temperature before serving.
- Be sure to squeeze out as much liquid as possible from the grated zucchini to prevent excess moisture that can affect cookie texture.
- Use parchment paper on baking sheets to prevent sticking and ensure even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
