These amazing carrot and oatmeal cookies are filled with zucchini, carrots, oatmeal, dried cranberries and coconut. All the good stuff! Great for an after-school snack!
1 cup all-purpose flour
1/2 cup of wheat flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup softened butter
1/2 cup of granulated sugar
1/2 cup of brown sugar
2 eggs at room temperature
1 teaspoon vanilla
1 cup of old-fashioned oatmeal
1 cup grated zucchini, drained and dried.
1/2 cup grated carrot
1/2 cup sweetened shredded coconut
1/2 cup dried cranberries
Preheat the oven to 350 degrees.
Grate the zucchini and carrot using the opening of the smaller grate. Squeeze out excess liquid from the zucchini. (Grate on a paper towel and then use the paper towel to dispose of the excess water. Wrap the paper towel or tea towel around the zucchini and press it into the sink).
Combine the flour, cinnamon, baking soda, and salt in a large bowl. Set aside.
Beat the butter in a large bowl until creamy. Add the sugar and beat until fluffy. Add the eggs and vanilla and beat until well combined.
Gradually add the flour mixture to the wet mixture and beat at a low speed until well combined.
Add the oatmeal, zucchini, carrot, coconut and dried cranberries.
Place them with rounded spoons 2 inches apart on parchment lined cookie sheets. Bake for 10-12 minutes until they begin to color. Let the leaves cool for a few minutes before moving to a cooling rack and ENJOY!