Description
Indulge in the delightful combination of flavors and nutrition with these Best Pecan Zucchini Carrot Cookies. These irresistibly soft cookies blend shredded zucchini and carrots, packing them with wholesome goodness while satisfying your sweet tooth. The crunchy pecans and warm cinnamon elevate them to a whole new level, making them perfect for sharing with friends and family or enjoying as a healthy snack. With straightforward preparation steps, you’ll have these delicious treats ready in no time, making them an ideal choice for any occasion—whether it’s an afternoon pick-me-up or a dessert to impress at gatherings. Don’t miss out on this creative way to enjoy veggies in your treats!
Ingredients
Scale
- 2 1/2 cups plain flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 large egg
- 1 cup shredded zucchini
- 1/2 cup shredded carrot
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, cream the butter and sugars until light and fluffy.
- Add the egg to the butter mixture, mixing until just combined. Fold in zucchini and carrots.
- Gradually combine the dry ingredients with the wet mixture until just incorporated.
- Gently fold in chopped pecans.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for approximately 13 minutes or until edges are golden brown.
- Allow cooling slightly on the baking sheet before transferring to wire racks.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 10g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 29mg