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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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servings 173 cals
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large mixing bowl beat butter until soft, add sugar, and beat until fluffy. Add egg and vanilla, beat well.
  3. In a medium bowl stir together flour, cinnamon, baking soda, and salt. With mixer on low speed, gradually add four mixture to butter mixture, beat until well mixed. With a wooden spoon, stir in oats, zucchini, walnuts or pecans, chocolate and butterscotch pieces.
  4. Drop by rounded teaspoons about 2 inches apart onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool sheets and then cookies on a cooling rack. ENJOY!

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Read all reviews 67
  1. 73 Ratings

Most helpful positive review

I substituted 1/4 c. vegetable oil and 1/4 fat free yogurt for butter and added about a cup of cocnut and they are fantastic!

Most helpful critical review

These were just ok. They were a bit soft for a cookie (despite cooking them a little bit longer) and I found the dough a bit bland. I would rather save my zucchini for a cake or loaf.

Most helpful
Most positive
Least positive

I substituted 1/4 c. vegetable oil and 1/4 fat free yogurt for butter and added about a cup of cocnut and they are fantastic!

For a healthy cookie these hit the spot. I used brown sugar instead of white and cut it down to 1/2 cup. Also I used all whole wheat flour. The butterscotch chips make these phenomenal and so...

What a fun recipe with a great name. You can say you don't like zucchini, but that excuse just doesn't apply to baked goods with zucchini as an ingredient! Zucchini makes baked goods more moist...

These cookies are awesome. I did not use any nuts, and used cinammon chips instead of the chocolate chips (it was what I had in the pantry) and also added about 1/2 cup flaked coconut. Baked f...

I had to cook them for much longer then suggested (more than 14 minutes each time). But they were really good! I made them without nuts and they were still quite good!

These are great cookies! I memory from my childhood on the farm. If you have picky kids, just peel the zucchini before shredding it. Then there won't be any green shreds- They won't be true mart...

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...

I haven't had these since I was a child! Wow, have I missed these!

Really really good. Don't like zuccini, so used 2 drops of green food coloring and just stirred it in for color. Gave it kind of a marble effect. Came out perfect. Going to do them in red and gr...