I wanted to call these cookies “harvest cookies,” but I just did harvest muffins and that’s a bit too much. Then I thought “veggie cookies” and figured no one would click on the link. Same as “good for you cookies” and “garden cookies.” If I called them “everything but the kitchen sink” cookies you would have expected chocolate and that’s just wrong to mislead people like that. I’d never do that 🙂 In all honesty though, these are really good cookies that just happen to have some ssh, good for you ingredients, in them as well.

So, moving on. Whether you hit the stores for the ingredients or are like me and trying to use up the last bites of vegetables from your garden, these are worth a try. Toss in some raisins for extra sweetness and chewy factor and you’ll have the kids, big ones and little ones, heading towards the kitchen once they are out of the oven.

Zucchini Carrot Cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 3/4 baking soda
• 1/2 tsp salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 cup old fashioned oats
• 1 cup grated zucchini, with excess water squeezed out
• 1/2 cup shredded carrot
• 1/2 cup raisins

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Pre-heat oven to 350 F. Lightly grease cookie sheets or use a silpat.

In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together; set aside.

In the bowl of your stand mixer, add the butter and both sugars. Cream the butter on medium-high speed until well combined. About 1 to 2 minutes. Turn the speed to low and add the vanilla and eggs and beat until just combined.

Gradually, add the flour mixture to the butter mixture, scraping down the sides as needed, until combined.

Stir in the oats, zucchini, carrot, and raisins.

Using a 2 tablespoon cookie scoop, drop the dough on the prepared cookie sheets, leaving 2 inches of space between each cookie. Bake for 12 to 14 minutes, or until golden brown. Allow to cool on the cookie sheet for 2 minutes and the move them to a cooling rack.

Yields 30 cookies

Store in an airtight container for up to 1 week.

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