Zucchini monster cookies are a delicious twist on the classic Monster cookie. These flourless cookies are made with shredded zucchini, peanut butter, oats, M&M’s, and chocolate chips.
Monster cookies are a popular treat known for their soft and chewy texture. We love them as a sweet treat or mid-afternoon snack.
My Favorite Kitchen Tools To Make This Recipe
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I love that this cookie recipe is gluten-free! Featuring zucchini as the star ingredient, the combination of peanut butter, oats, and chocolate creates a delightful Monster Cookie base, with zucchini adding a unique twist. It’s a fantastic way to incorporate one of my favorite fall ingredients.
Why is zucchini good for baking
Why is zucchini good for baking? Zucchini has a high water content, which adds moisture to baked goods without adding extra fat or calories. It also has a mild flavor, making it easy to incorporate into various recipes without overpowering the other ingredients.
Aside from its nutritional benefits, zucchini also adds texture to these cookies. When shredded and mixed into the dough, it creates tiny flecks of green that add a fun pop of color to the finished product.
Tips for Adding Zucchini to Baked Goods
ingredients
To make these delicious cookies, you will need:
- Peanut butter
- Brown sugar
- White granulated sugar
- Eggs
- Rolled oats
- Quick oats
- Baking soda
- Sea salt
- M&M candies
- Vanilla
- Chocolate chips
- Shredded zucchini
More zucchini recipes
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Zucchini Monster Cookies
Ingredients
- 2 cups peanut butter
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 3 eggs
- 3 cups rolled oats
- 2 cups quick oats
- 2 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 1/2 cups M&M candies
- 2 teaspoons vanilla
- 1 1/4 cups chocolate chips
- 1 1/2 cups shredded zucchini
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a large mixing bowl, cream together the peanut butter, brown sugar, and granulated sugar. Add the eggs, vanilla, and salt.
- Using a large cookie scoop or spoon (2 tablespoons), place cookie dough on prepared sheets, 2 inches apart. Bake for 11-12 minutes.
- When cookies come out of the oven, they’ll be soft. Let them cool on the sheet for about 15 minutes, then transfer them to a cooling rack until fully cool (about 30 minutes). Don’t worry, they’ll firm up as they cool!
