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Gluten Free Zucchini Monster Cookies


  • 3 eggs room temperature
  • 2 cups peanut butter
  • 2 teaspoons vanilla extract
  • 1 1/4 cups grated zucchini or 1 medium zucchini
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 4 1/2 cups certified gluten free rolled oats such as Bob's Red Mill
  • 1 1/4 cups semisweet chocolate chips
  • 1 1/4 cups M&Ms


  1. 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.
  2. 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.
  3. Makes 3 1/2 dozen cookies.
  4. Recipe inspired by BackForSecondsBlog.com