Description

If you’re craving a cookie that’s soft, chewy, and packed with nutritious goodness, these Zucchini Carrot Oatmeal Cookies are a must-try. They’re filled with fresh zucchini, carrots, oats, and cranberries for a naturally sweet, hearty texture that’s both delicious and wholesome. Perfect as an after-school snack, lunchbox treat, or light dessert, these cookies are easy to make and a clever way to sneak vegetables into your baking without anyone noticing. The combination of cinnamon, coconut, and oats adds just the right touch of comfort and flavor to every bite.

Ingredients

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 the oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix dry ingredients: In a large bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
Cream butter and sugars: In another bowl, beat butter until creamy. Add granulated and brown sugars, then beat until light and fluffy.
Add eggs and vanilla: Mix in the eggs one at a time, followed by vanilla extract until fully combined.
Combine mixtures: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined.
Prepare zucchini and carrots: Grate the zucchini and carrot using a fine grater. Squeeze out excess moisture from the zucchini using a paper towel or dishcloth.
Stir in mix-ins: Add oats, zucchini, carrot, coconut, and dried cranberries. Stir until evenly distributed throughout the dough.
Shape the cookies: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10–12 minutes, or until the edges are lightly golden.
Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

- Serving: These Zucchini Carrot Oatmeal Cookies taste best when slightly warm and soft. Pair them with a glass of milk, tea, or coffee for a cozy treat. They’re also great for lunchboxes, picnics, or as an after-school snack.
- Room Temperature Storage: Keep cookies in an airtight container at room temperature for up to 4 days. Place a piece of bread inside the container to help retain moisture.
- Refrigeration: Store in the refrigerator for up to 1 week for extended freshness. Let them come to room temperature before serving.
- Freezing Baked Cookies: Arrange cookies in a single layer on a baking sheet, freeze until solid, then store in freezer-safe bags for up to 3 months. Thaw at room temperature before eating.
- Freezing Cookie Dough: Scoop cookie dough onto a tray, freeze until firm, then transfer to freezer bags. Bake from frozen by adding 1–2 extra minutes to the baking time.