Zucchini Cookies

Why You’ll Love This Recipe

These zucchini cookies are a wonderful twist on traditional oatmeal cookies, with the added surprise of zucchini and carrots! The zucchini provides moisture, keeping the cookies soft and chewy, while the shredded carrots and coconut add texture and sweetness. The oats create a hearty base, and the dried cranberries offer little bursts of tangy sweetness in every bite. This recipe is perfect for an after-school snack, a treat to share with family and friends, or just to have on hand when you’re craving something wholesome and delicious.

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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F.

2. In a large bowl, combine the flour, cinnamon, baking soda, and salt. Set aside.

3. In another large mixing bowl, beat the softened butter until creamy. Add the granulated and brown sugars, then beat until fluffy.

4. Add the eggs and vanilla extract to the butter-sugar mixture and beat until well combined.

5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.

6. Grate the zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini by wrapping it in a paper towel or dish cloth and gently squeezing over the sink.

7. Stir in the oats, zucchini, carrots, coconut, and dried cranberries.

8. Drop rounded tablespoons of the dough onto parchment-lined cookie sheets, spacing them about 2 inches apart.

9. Bake for 10-12 minutes or until the cookies just begin to turn color.

10. Let the cookies cool on the sheets for a few minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

• Servings: 36 cookies

• Prep time: 10 minutes

• Cook time: 12 minutes

• Total time: 22 minutes

Variations

• Nut additions: Add chopped walnuts, pecans, or almonds for an extra crunch.

• Chocolate: Add a handful of chocolate chips to the dough for a richer, dessert-like flavor.

• Vegan: Substitute butter with coconut oil and eggs with a flaxseed meal egg replacement to make these cookies vegan-friendly.

• Gluten-free: Use a gluten-free flour blend instead of regular all-purpose flour to make these cookies gluten-free.

• Spices: Add a pinch of nutmeg or ginger to enhance the flavor profile and give the cookies a warmer, spiced taste.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days.

• Freezing: If you want to freeze the cookies, place them in a single layer on a baking sheet and freeze for 1-2 hours. Then transfer the frozen cookies into a zip-top bag or airtight container and store in the freezer for up to 3 months.

• Reheating: To enjoy the cookies warm, simply microwave for 10-15 seconds or warm in the oven at 350°F for a few minutes.

FAQs

1. Can I use zucchini without squeezing the moisture out?

It’s important to squeeze the moisture out of the zucchini to prevent the cookies from becoming too soggy and falling apart.

2. Can I make these cookies ahead of time?

Yes! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. This can even enhance the flavors!

3. How do I prevent the cookies from spreading too much during baking?

Chill the dough for 30 minutes before baking, which will help reduce spreading.

4. Can I substitute the dried cranberries with raisins?

Yes, raisins would make a great substitute for dried cranberries if you prefer them or want a different flavor.

5. How do I make sure the zucchini doesn't make the cookies too watery?

After grating the zucchini, wrap it in a clean dish towel or paper towels and squeeze out as much liquid as possible.

6. Can I use quick oats instead of old-fashioned oats?

Old-fashioned oats are best for this recipe, but quick oats can be substituted. However, the texture of the cookies might change slightly.

7. How do I store leftover cookies?

Store any leftover cookies in an airtight container at room temperature for up to 5 days.

8. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Roll it into balls, freeze on a baking sheet, then store the dough balls in an airtight container in the freezer for up to 3 months.

9. What other vegetables can I add to these cookies?

You can add grated carrots, sweet potatoes, or even beets as additional vegetables in these cookies. Just make sure to drain any excess moisture!

10. Can I make these cookies gluten-free?

Yes! Simply use a gluten-free flour blend to replace the all-purpose flour for a gluten-free version.

Conclusion

These Zucchini Carrot Oatmeal Cookies are a unique and wholesome treat that combines the goodness of veggies with the comforting flavors of oatmeal and sweet dried cranberries. Perfect for snack time, school lunches, or a light dessert, they’re easy to make, customizable, and loved by all. Whether you’re looking to use up extra zucchini or just want to try something new, this recipe is sure to become a family favorite!

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