Zucchini Carrot Oatmeal Cookies

If you are craving something sweet, tart, with a hint of spice that won’t break the scale then you should try these light cookies. These combine shredded zucchini and carrots with coconut and dried cranberries. Mixed with oats these are delicious and healthy!

Ingredients:

1 cup all-purpose flour

½ cup whole wheat flour

1 cup old fashioned oats

1 scoop vanilla protein powder

1 ½ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon baking soda

2 eggs at room temperature

¾ lb unsalted butter at room temperature

½ cup brown sugar (I used truvia)

½ cup granulated sugar (I used truvia)

1 cup grated zucchini (soak up as much moisture as possible with a papertowel)

½ cup grated carrots

½ cup unsweetened shredded coconut

½ cup dried cranberries

Directions:

1. Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
2. Beat butter for 2-3 minutes until it is light and fluffy.  Then add sugar and eggs.
3. Mix flours, oats, protein powder, baking soda, cinnamon, and salt in a medium bowl.
4. Fold the dry ingredients in with the wet ingredients and mix on low.  Scrape down the sides of the bowl.
5. Add the zucchini, carrots, coconut, and cranberries and mix on low to combine.
6. Use a medium cookie scooper to form balls spaced a few inches apart on the baking sheet.  (I made 4 rows of 4). 
7. Bake for 12-14 minutes.  Let rest on the baking sheet for a few minutes and then transfer to a wire rack.
8. Store in an air-tight container.
9. Enjoy without the guilt!