Zucchini Cookies Recipe
Delicious Zucchini Carrot Oatmeal Cookies filled with zucchini, carrots, cranberries, and coconut. A wholesome treat perfect for snacking!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Additional Ingredients:
- 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.
- Dry Ingredients: Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.
- Wet Ingredients: Beat butter until creamy, add sugars, eggs, and vanilla. Beat until fluffy.
- Combine Mixtures: Gradually add flour mixture to the wet mixture and beat until combined.
- Add Additional Ingredients: Stir in oats, zucchini, carrots, coconut, and cranberries.
- Bake: Drop rounded tablespoons onto cookie sheets. Bake for 10-12 minutes at 350°F.
- Cool: Let cool on sheets before transferring to a cooling rack.
Notes
- Storage Information:
- Room Temperature: Store in an airtight container for up to 5 days.
- Make Ahead: Refrigerate dough for up to 2 days.
- Freezer: Freeze cookies in a freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 104 kcal
- Sugar: 7g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 0.3g
- Trans Fat: 0.2g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 21mg
Find it online: https://bitezly.com/zucchini-cookies-recipe/
