These cookies are gluten free and high in protein with lots of peanut butter. They’re so good that your little ones won’t even notice the zucchini. I just love to sneak some veggies in my sweet treats!
4 1/2cupscertified gluten free rolled oatssuch as Bob's Red Mill
1 1/4cupssemisweet chocolate chips
Preheat oven to 350°F. Line large cookie sheets with parchment paper or silicone baking mats. In large bowl, place eggs, peanut butter, vanilla, zucchini (liquid squeezed out), sugars, and salt. With electric mixer, beat on low speed until mixture is thoroughly combined. Stir in by hand the oats and baking soda. A wooden spoon works well. Then add chocolate chips. Stir to combine.
Using a jumbo cookie scoop or large spoon (2 tablespoons), scoop cookies onto prepared cookie sheets 2-inches apart. Place 5 or 6 M&Ms on top of each cookie. Gently press down slightly. Bake for 11-13 minutes. Cookies will be soft to the touch when they first come out of the oven. Let cool on cookie sheet for 15 minutes. Using a spatula, remove to a cooling rack until completely cooled (about 30 minutes). Cookies will harden up when they are cooled.