Zucchini-Carrot Oatmeal Cookies

25 Aug

Every week we get zucchini in the csa. This week we got carrots as well. These cookies came out pretty good! They were super moist… Stayed that way for a few days too. Next time I’d put in a whole cup of craisins.


Zucchini-Carrot Oatmeal Cookies
adapted from rockin deals

1 cup old fashioned oats
1 cup all-purpose flour
1/2 c wheat flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla
3/4 c butter, softened
1 cup grated zucchini
1/2 c shredded carrot
1/2 c shredded, sweetened, coconut
1/2 c Craisins
2 eggs
1/2 c granulated sugar
1/2 c brown sugar

Heat over to 350 degrees.
Grate zucchini and squeeze out excess water. Grate carrot using the smaller grate opening.
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.
Combine flour, cinnamon, baking soda, and salt in a large bowl.
Gradually add flour mixture to the butter/sugar mixture and beat on low speed until well combined.
Stir in oats, zucchini, carrot, coconut, and Craisins.
Drop by rounded tablespoons about 2 inches apart onto lightly greased 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 and ENJOY!


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