Zucchini Carrot Oatmeal Cookies


1 cup shredded zucchini
1 cup shredded carrots
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded zucchini, shredded carrots, softened butter, granulated sugar, and brown sugar. Mix until well combined.
Add the egg and vanilla extract to the mixture and stir until smooth.
In a separate bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in the chopped walnuts or pecans.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
Flatten each cookie slightly with the back of a spoon.
Bake for 12-15 minutes or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 150 kcal | Servings: Approximately 24 cookies

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