Description
Delightfully moist and flavorful zucchini cookies made with grated zucchini, oats, carrots, sweetened coconut, and dried cranberries. These soft cookies are lightly spiced with cinnamon and perfect as a sweet snack or dessert.
Ingredients
Scale
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
- Preheat oven: Set your oven to 350°F to ensure it reaches the perfect temperature while you prepare your cookie dough.
- Mix dry ingredients: In a large bowl, combine the flour, cinnamon, baking soda, and salt. Stir these together and set aside for later use.
- Cream butter and sugars: In a separate large mixing bowl, beat the softened butter until creamy. Add the granulated and brown sugars and beat until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time followed by the vanilla extract, mixing thoroughly until well combined.
- Combine wet and dry: Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined and no flour streaks remain.
- Prepare vegetables: Grate the zucchini and carrots using the smaller grate opening. Wrap grated zucchini in a paper towel or dish cloth and squeeze over the sink to remove excess moisture.
- Incorporate mix-ins: Fold the oats, drained zucchini, shredded carrots, shredded sweetened coconut, and dried cranberries into the batter until evenly distributed.
- Shape cookies: Drop the cookie dough by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets.
- Bake: Place cookies in the oven and bake for 12 minutes, or until they just begin to turn golden around the edges.
- Cool and serve: Let cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy your delicious zucchini cookies!
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 5 days to keep them fresh.
- Make Ahead: Cookie dough can be refrigerated for up to 2 days before baking, allowing you to prepare in advance.
- Freezing: Baked cookies freeze well. Once fully cooled, place them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
- Moisture Control: Properly squeezing the zucchini is crucial to avoid soggy cookies. Use a clean dish towel or paper towels to get rid of excess water.
- Sweetness Adjustment: You can substitute brown sugar with coconut sugar or reduce the overall sugar for a less sweet version.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
