Description
Deliciously soft and chewy cookies that combine the flavors of zucchini, carrot cake, and creamy cheesecake, perfect for a sweet treat.
Ingredients
Scale
- 1 cup shredded zucchini
- 1 cup grated carrots
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup butter, softened
- 1/2 cup cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter, cream cheese, sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the shredded zucchini, grated carrots, walnuts, and raisins if using.
- Drop spoonfuls of the cookie dough onto a lined baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to three months.
- Feel free to add chocolate chips for an extra indulgent treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg