Step 1

Preheat oven to 350°F.

Step 2

Combine flour, cinnamon, baking soda, and salt in a large bowl. Set aside.

Step 3

Beat butter in a large mixing bowl until creamy. Add in sugars and beat until fluffy. Add in the eggs and vanilla and beat until well combined.

Step 4

Gradually add flour mixture to the wet mixture and beat on low speed until well combined.

Step 5

Grate zucchini and carrot using the smaller grate opening. Squeeze out the excess liquid from the zucchini. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.)

Step 6

Stir in oats, zucchini, carrot, coconut, and dried cranberries.

Step 7

Drop by rounded tablespoons about 2 inches apart onto parchment-lined cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!