Zucchini Carrot Oatmeal Cookies

You guys.  I still have zucchini to get rid of.  You’re like, “Again with the zucchini!”  Sorry.  I’m the writer.  You read what I want you to.

I take it back.  I’m not sorry.

I’m actually really sorry.


I’m not that sorry, but they’re tasty, so go with it.

When my mom bakes, she likes to put nuts in everything.  Growing up she used to bake everything in halves.  Half the batch with nuts, half without.  We all hated nuts.  I still do.  It ruins brownies, kills cookies, and destroys dreams.

Same goes for raisins.  You can’t just throw those things anywhere you want.  There’s a time and place.

Also, chocolate chips.  Why do people feel the need to put them in brownies?  I also believe chocolate chip cookies could be improved by omitting the chocolate chips.

Call me crazy.


Oatmeal cookies are another place where chocolate chips and raisins don’t belong.  See that little cup of raisin looking things?  Those are craisins.  I’m on the fence about them.  I only put them in half my batch.  After this experience, I don’t think they’re bad.  I could go without them, but I don’t mind them.  Judge me if you will.

I feel like these would be a good breakfast cookie.  That’s right.  Breakfast cookie.  Forget what your mom told you.  You do what you want!  Take two and put ice cream between them!  GO CRAZY!

*Recipe note: the dough for my batch turned out kind of wet which turned out a more cake-like cookie.  If you like stiffer dough or cookies, add a 1/2 cup more whole wheat or all purpose flour.

Zucchini Carrot Oatmeal Cookies

Adapted from Mom On Timeout
Yields about 30 cookies

1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup butter, softened
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup shredded coconut, sweetened
1/2 cup Craisins (optional)
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar

Grate zucchini and squeeze out excess water with paper or kitchen towel.

In a large bowl, cream together butter and sugar.  Add eggs, vanilla, zucchini, carrot, and coconut until blended.

In a small bowl, combine oats, flour, salt, spices, and soda.  Stir dry ingredients into butter and sugar mixture until just combined.  If you wish to add Craisins, add and mix until just combined.

With a medium cookie scoop, drop cookie dough on a baking sheet with parchment paper about 2 inches apart.

Bake at 350 degrees for 10-12 minutes.


Enjoy in front of you mom during breakfast.  It’s important that you make eye contact while your eating.


4 thoughts on “Zucchini Carrot Oatmeal Cookies

  1. I agree with you about chocolate chips. There is no place for them unless melted into making fudge or something. Raisins and nuts are a must in cinnamon rolls and oatmeal cookies. And nuts go well with almost anything. I look forward to your writing and you are becoming a good writer. I wish we had spent some time in the kitchen while we were chrocheting together. Love you, Grammie

  2. Pingback: Carrot-Currant Cookies | gluadys' cookbooks

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