Description
Delight in these moist and flavorful zucchini cookies, packed with wholesome ingredients like oats, grated zucchini, carrots, coconut, and dried cranberries. Perfectly spiced with cinnamon and easy to make, these cookies are a wonderful twist on your classic treat and suitable for any occasion.
Ingredients
Scale
Dry Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients & Sugars
- 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 the oven: Preheat your oven to 350°F to prepare for baking the cookies perfectly.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugars: In a large mixing bowl, beat the softened unsalted butter until creamy. Add granulated sugar and brown sugar, then beat until fluffy. Incorporate the eggs and vanilla extract and mix until well combined.
- Combine wet and dry mixtures: Gradually add the flour mixture into the wet ingredients, beating on low speed until fully combined and forming the cookie dough base.
- Prepare zucchini and carrots: Grate the zucchini and carrots using the smaller grate opening. Squeeze out all excess moisture from the grated zucchini by wrapping it in a paper towel and pressing over the sink or using another absorbent cloth.
- Add mix-ins: Stir in old fashioned oats, grated zucchini, shredded carrots, shredded sweetened coconut, and dried cranberries into the dough until evenly distributed.
- Form cookies and bake: Drop the cookie dough by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake in the preheated oven for 12 minutes, or until the cookies just start to turn color.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- Enjoy: Serve the cookies fresh or store according to storage guidelines.
Notes
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- The cookie dough can be refrigerated for up to 2 days before baking if you want to prepare ahead of time.
- Once cooled, the cookies freeze well in a freezer-safe container for up to 3 months; simply defrost at room temperature before eating.
- Make sure to squeeze the zucchini well to prevent soggy cookies.
- Using room temperature eggs helps the dough come together smoothly.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
