Zucchini Cookies with Chocolate Chips and Dried Cranberries

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Is your garden producing obscene amounts of zucchini right now? We didn’t plant any zucchini this year, but I knew we wouldn’t go without. Our good friend is kindly sharing his never ending supply. I decided to make good use of the zucchini and bake a batch of zucchini cookies with chocolate chips and dried cranberries.

These cookies have oatmeal, cinnamon, chocolate chips, dried cranberries, and of course the star ingredient-zucchini. Β I only had to use four tablespoons of butter because the zucchini kept the cookies nice and moist. You will never know there is less butter involved because these cookies are delicious! I personally think these cookies are best when eaten frozen. Maybe I am weird, but try it, you might like it:)

If your garden or neighbor’s garden is overflowing with zucchini, make a batch of zucchini cookies with chocolate chips and dried cranberries. You might have to hunt down extra zucchini after taking one bite of a cookie. They are that good! You will want to make batch after batch.

Zucchini Cookies with Chocolate Chips and Dried Cranberries

5 from 1 vote
Cook Time
15 minutes
Servings
2 1/2 dozen cookies

Ingredients

  • 1 ΒΌ cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 4 tablespoons unsalted butter at room temperature
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1 cup semisweet chocolate chips
  • 3/4 cup dried cranberries

Instructions

  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large mixing bowl, combine butter and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
  4. Slowly add flour mixture until just combined. Stir in oats, chocolate chips, and dried cranberries.
  5. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake for 15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

If you like these zucchini cookies, you might also like:

Zucchini Bread with Dried Cranberries from Two Peas and Their Pod
Chewy Oatmeal Raisin Cookies from Two Peas and Their Pod
Apple Cinnamon Oatmeal Cookies from Two Peas and Their Pod
Lemon Zucchini Cornmeal Cookies from Martha Stewart

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I can’t bake to save my soul but guess what? I followed the recipe to the letter (except my oven only required these to bake 14 minutes) and they turned out perfect and YUMMY! She’s a keeper. Thank you!

  2. One question. I see flecks of green in your cookies. I peeled mine before shredding. I’ve never baked with Zucchini and I don’t think the recipe said one way or another. Did I do it wrong? Ooops. And I’m not even blond. lol

  3. These are absolutely wonderful! I made a different cookie recipe last year with zucchini which had no oats, but had a lemon glaze, they were pretty good, but these blew them away! Beautiful soft chewy/cakey cookie, I didn’t have quite enough cranberries for the double batch I made, so I added a bit of coconut, which worked out well, I think I might keep that addition. Fantastic! Thank you =)

  4. I just made these today and it’s so yummy! Mind you I didn’t have the patience to let them cool. Immediate gratification was in order and boy oh boy, they delivered! Thank you! BTW, can I freeze them?

  5. Love this idea. Do you use unsweetened or sweetened cranberries? Can’t wait to try this out for my bridge group.

    Virginia

  6. I do not have dried cranberries at home. Could I sub more chocolate chips or do the cookies need the flavor of the cranberries?

  7. Just made these! They turned out wonderful. The kids helped; which makes them even “tastier”! Thanks for the recipe and a great afternoon. We will make them again, they are a big hit!

  8. Tonight is the 2nd time I’ve made these cookies. Great recipe! Tonight I added a couple of spoonfuls of crushed pineapple w/ the juice and they turned out amazing. So good!

  9. Just made these with dried apricot bits instead of dried cranberries–they are amazing! Thanks for a wonderful recipe!

  10. I made both the coconut chocolate chip and cranberry chocolate chips both are great my grandsons really love them. Can you give me some ideas for freezing them to use in lunch boxes at later date. thank you so much….

    1. Hi-glad you liked the cookies! I put them in a freezer bag and freeze! You can eat them right out of the freezer or let them come to room temperature. They are good both ways!

  11. I’m obviously a bit behind in discovering this… but a big thanks for sharing this recipe! I gave it a try this weekend and these are delicious!! Feel free to check out my blog post with pics of my experience. Thanks again!

  12. 5 stars
    Fantastic!!! I just finished making these and they are a huge hit. I followed the recipe to the T and I wouldn’t change a thing! My kids are in love. Thank you for this recipe!

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