These Zucchini Carrot Oatmeal Cookies are a delicious and wholesome way to sneak veggies into your diet! Perfect as a grab-and-go breakfast, an energizing snack, or a guilt-free dessert, these cookies combine oats, veggies, and dried fruits for a fiber-packed, naturally sweetened treat.
Why You’ll Love This Recipe
- Nutrient-Rich: Loaded with oats, zucchini, and carrots for a boost of fiber and vitamins.
- Kid-Friendly: A fun and tasty way to incorporate veggies into snacks.
- Versatile: Great for breakfast, lunchboxes, or an afternoon pick-me-up.
- Deliciously Moist: Grated zucchini and carrots keep these cookies soft and chewy.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeezed to remove excess moisture)
- ½ cup grated carrot
- 2 cups old-fashioned oats
- 1 cup dried cranberries
- ½ cup shredded coconut
Step-by-Step Instructions
Step 1: Prep the Oven and Ingredients
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Cream the Butter and Sugars
- In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Step 4: Add Wet Ingredients
- Beat in the egg and vanilla extract until well combined.
- Stir in the grated zucchini and carrot, mixing until evenly incorporated.
Step 5: Combine Wet and Dry Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
- Fold in the oats, dried cranberries, and shredded coconut until evenly distributed.
Step 6: Scoop and Bake
- Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are golden and the tops are set.
Step 7: Cool and Serve
- Allow the cookies to cool on the baking sheets for 2 minutes.
- Transfer to wire racks to cool completely before serving.
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Parchment-lined baking sheets
- Grater for zucchini and carrots
- Wire cooling rack
Serving and Storage Tips
- Serving: These cookies are best enjoyed fresh but can also be a great addition to lunchboxes or afternoon tea.
- Storage: Store in an airtight container at room temperature for up to 4 days.
- Freezing: Freeze cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Variations
- Nutty Boost: Add ½ cup chopped walnuts or pecans for crunch.
- Chocolate Lovers: Swap dried cranberries for ½ cup chocolate chips.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
- Spiced Up: Add ¼ teaspoon ground ginger for an extra layer of warmth.
Helpful Notes and Tips
- Moisture Matters: Squeeze excess liquid from the grated zucchini to prevent soggy cookies.
- Even Baking: Rotate the baking sheets halfway through baking for uniform results.
- Custom Add-Ins: Dried cherries, raisins, or sunflower seeds can be used in place of cranberries.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, but the texture will be slightly softer.
Do I need to peel the zucchini and carrots?
No, leaving the skin on adds nutrients and texture, but you can peel if preferred.
Can I make these vegan?
Yes! Substitute the butter with vegan butter and the egg with a flaxseed egg (1 tablespoon ground flaxseed + 2½ tablespoons water).
How do I know when they’re done?
The edges should be golden, and the tops should feel set but soft.
Can I double the recipe?
Absolutely! Double the ingredients and bake in batches.
These Zucchini Carrot Oatmeal Cookies are a wholesome, flavorful treat perfect for any time of day. Packed with veggies, oats, and cranberries, they’re as nutritious as they are delicious. Enjoy!
