Zucchini Carrot Oatmeal Cookies

Prep time
10 mins
Cook time
12 mins
Total time
22 mins
Serves
3 dozen

Ingredients

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• ½ cup wheat flour
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp vanilla
• ¾ cup butter, softened
• 1 cup grated zucchini, drained and squeezed dry
• ½ cup shredded carrot
• ½ cup shredded, sweetened, coconut
• ½ cup dried cranberries
• 2 eggs, room temperature
• ½ cup granulated sugar
• ½ cup brown sugar

Instructions

1. Preheat oven to 350 degrees.
2. Grate zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.)
3. Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined.
4. Combine flour, cinnamon, baking soda, and salt in a large bowl.
5. Gradually add flour mixture to the wet mixture and beat on low speed until well combined.
6. Stir in oats, zucchini, carrot, coconut, and dried cranberries.
7. Drop by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack.