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Oatmeal Zucchini Coconut Cookies

RecipesBetsy FarmerComment

My garden is definitely producing more this year than any year.  Zucchinis lived up to their reputation.   You know how someone will say, "Oh, you don't need more than one zucchini plant for your family."?  Yeah..I've taken that advise too many years in a row with poor pollination and barely any zucchinis.  This year was different.  This year, I planted 4 zucchini plants.  

Four zucchini plants resulted in loads and loads of the green stuff.  I was thrilled to have plenty to share with my zucchini loving friends and neighbors this year.  Lucky for me, I have plenty of them since my husband isn't a fan of the veggie.  So, they were shared and then they were over abundant and then I ended up with piles of them because my friends didn't want anymore.  Darn! 

Thankfully there's good old Pinterest and I found this recipe from Two Peas and Their Pod.  Her recipe for zucchini cookies sounded amazing and I only had to change a few things to suit my needs and what I had on hand.  

First thing I changed was the coconut oil.  The only coconut oil I have in my house is in my bathroom, to remove my eye makeup.  I doubted it would be cool to have mascara or eyeshadow residue in the cookies, so I went with straight up room temp butter.  

Second thing I changed was the coconut flakes.  I didn't use sweeteend.  I used plain organic flakes I had in my pantry. 

Third thing I changed was I used 2/3 cup regular flour and 1/3 cup whole wheat.  I'm always substituting part whole wheat in recipes around here. 

Last, I didn't add very many chocolate chips.  Don't assume I don't like chocolate but in my cookies, I like just a few chips per cookie.  Not tons of chips.  Obviously personal preference here. 

This is my version.


Zucchini Coconut Oatmeal Cookies


  • 2/3 cup all purpose flour
  • 1/3 cup whole wheat flour
  • 1 t baking soda
  • 1/4 t salt
  • 4 T room temp butter
  • 1/2 C brown sugar
  • 1/4 C white sugar
  • 1 egg
  • 1 t vanilla
  • 1 C shredded zucchini
  • 2 C oats
  • 1/2 C coconut flakes (I used unsweetened)
  • Chocolate Chips



1. Preheat the oven to 350 degrees F.

2. Mix flour, baking soda, and salt. Set aside.

3. In a different larger bowl, mix butter and sugars until smooth. Add egg and vanilla. Then, mix in the shredded zucchini. 

4. Add flour mixture. Stir in oats, coconut, and as many chocolate chips as you prefer.  These would be great with raisins too...which I may try next time

5.  My dough was a little wet at this point, so I added a bit more whole wheat flour.   

5. Bake cookies for 10-12 minutes or until cookies are done to your preference.  I always lean towards slightly underdone vs. too done.  I like my cookies soft and non-crunchy.  ;-)

Creamy Basil Dressing

RecipesBetsy FarmerComment

The other night I made this salad dressing with a hint of basil.  I love basil!

It was easy to put together and you should make  


Creamy Basil Dressing

1/2 C mayo

1/2 C sour cream

1/4-1/3 C buttermilk (more or less depending on how thick you want it)

1 garlic clove

1/4 tsp sea salt

splash of worcestershire sauce

splash of white wine vinegar (you could get away with plain vinegar too)

10-15 basil leaves (more or less to taste)

4-5 flat leaf parsley stems (use the leaves only)


I start out by chopping or mincing the garlic and mixing it with the salt.  Then chop up your herbs however small you want them.  Mix everything all together and there you go!