recipe reviews for:

Martian Cookies

“We had a cooking class at Children's Hospital in Orange, CA. These were a favorite for the patients and adults. You should have been there to smell the wonderful scent of cookies right out of the oven and see the children's faces!!! I think these are called martian cookies because of the green flecks, and they are out of this world!!”

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Reviewed: Feb. 21, 2012

These are delicious! Easy, too! Took to a party and were a hit with kids and adults alike.

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Reviewer:

charlettat

Reviewed: Nov. 27, 2011

I was looking for a base chocolate chip cookie recipe to modify and this caught my eye because I had a bunch of frozen zucchini in my freezer. I heavily modified this recipe (used coconut oil instead of butter, sugar-free chocolate chips, half splenda, half maltitol) and it still turned out great!

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2 users found this review helpful

Reviewer:

Bonnie C

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 18, 2011

I made this recipe with only one substitution. I didn't have any butter so I used canola oil and they were excellent! Will definitely make again. Did have to cook them for 17 minutes, I did make fairly large cookies. 9 per sheet.

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goofy_hobbit

Reviewed: Sep. 9, 2011

Really good! I made a double batch and used whole wheat flour, doubled the cinnamon and used yellow squash (that's what I had!) in place of zucchini. Awesome. :) Froze the extra in sandwich baggies for school lunches.

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Karen

Reviewed: Sep. 6, 2011

Delicious! Great way to get your family eating more veggies :) I did replace the white sugar with brown and reduced the amount of sugar down to 1/2 cup.Butterscotch chips were delicious with the chocolate and zucchini, plus the oatmeal gave the cookies another health kick plus were nice and moist. Will definetly make again! Highly recommend.

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Erica

Reviewed: Aug. 31, 2011

These are really, really good! Made them tonight for Back to School night tomorrow. I left out the nuts since our school is nut free. I'm going to make these again! Another great recipe to help me use up my zucchini from my garden.

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Lisasdoilies

Reviewed: Aug. 31, 2011

I made these for a work potluck and they were the biggest hit out of the office dishes. I used the specs as described in the recipe; they weren't pretty but they were tasty! They disappeared, and I still get comments about them. I will make these for events in the future :)

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plaidish

Reviewed: Aug. 21, 2011

These cookies are so moist and delicious and very forgiving. I didn't have any semi sweet chips so I added white chocolate and used almonds as I didn't have walnuts or pecans. Added some coconut, too!I am sure they would taste even better with the semi sweet chips and will use those next time. I felt like they were a little healthy to eat,and got to use up some of my zucchini too! Thanks for sharing,Thea!

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Reviewer:

SueC

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Delmar, New York, USA

Reviewed: Oct. 12, 2010

These are terrific!! I'm over-run with zucchini and getting sick of making bread with it. All of the family loved these. Only thing I changed was to leave out the butterschotch chips as I did not have any. Didn't miss them. Thanks for posting.

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8 users found this review helpful

Reviewer:

pam-i-am

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Home Town: Camarillo, California, USA

Reviewed: Sep. 19, 2010

AMAZING!!!! I didn't have high expectations when I made these...WOW was I wrong! I only made one slight modification and that was to add 4 teaspoons of cocoa powder. These are incredible cookies and I can't wait to make more! A new FAVORITE in our house.

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4 users found this review helpful