Instructions
HOW TO MAKE ZUCCHINI CARROT OATMEAL COOKIES, IF YOU LIKED IT SAY HELLO
- 1 cup all-purpose flour
- 1/2 cup wheat flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 1 cup old fashioned oats
- 1 cup grated zucchini drained and squeezed dry
- 1/2 cup shredded carrot
- 1/2 cup shredded sweetened, coconut
- 1/2 cup dried cranberries
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Preheat oven to 350 degrees.
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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.)
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Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.
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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.
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Gradually add flour mixture to the wet mixture and beat on low speed until well combined.
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Stir in oats, zucchini, carrot, coconut, and dried cranberries.
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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 and ENJOY!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup wheat flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs room temperature
- 1 tsp vanilla
- 1 cup old fashioned oats
- 1 cup grated zucchini drained and squeezed dry
- 1/2 cup shredded carrot
- 1/2 cup shredded sweetened, coconut
- 1/2 cup dried cranberries
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