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Zucchini Cookies with Carrots, Coconut, and Cranberries Recipe

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4.3 from 44 reviews

Delicious and wholesome zucchini cookies packed with oats, shredded carrots, sweetened coconut, and dried cranberries. These soft cookies combine warm cinnamon spice with naturally moist zucchini for a healthier treat that’s perfect as a snack or dessert.

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

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

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper for easy cleanup.
  2. Mix dry ingredients: In a large bowl, combine the all-purpose flour, ground cinnamon, baking soda, and salt. Set this mixture aside.
  3. Cream butter and sugars: In a separate large mixing bowl, beat the softened unsalted butter until creamy. Add the granulated sugar and brown sugar and continue beating until the mixture is fluffy and light.
  4. Add eggs and vanilla: To the butter and sugar mixture, add the eggs one at a time and then the vanilla extract. Beat everything together until fully combined.
  5. Combine dry and wet ingredients: Gradually add the flour mixture into the wet ingredients while beating on low speed. Mix until all ingredients are incorporated, being careful not to overmix.
  6. Prepare the zucchini and carrot: Grate zucchini and carrots using a small grate. Place the grated zucchini on a paper towel, wrap it, and squeeze over the sink to remove excess moisture to prevent soggy cookies.
  7. Fold in mix-ins: Stir in the old fashioned oats, drained grated zucchini, shredded carrots, shredded sweetened coconut, and dried cranberries to the batter until evenly distributed.
  8. Form cookies: Using a rounded tablespoon, drop the dough onto the prepared cookie sheets spaced about 2 inches apart to allow spreading during baking.
  9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges just begin to turn golden and the tops are set.
  10. Cool and serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your nutritious and tasty zucchini cookies!

Notes

  • Ensure zucchini is well-drained to avoid soggy cookies.
  • You can substitute dried cranberries with raisins or chopped nuts for variety.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a dairy-free version, substitute butter with a plant-based alternative.

Find it online: https://deliciousyum.com/zucchini-cookies-with-carrots-coconut-and-cranberries-recipe/