▢ 1 cup Zucchini ▢ ¼ cup Coconut Oil ▢ ⅓ cup Maple Syrup ▢ ¼ cup Coconut Sugar ▢ ½ cup Apple Sauce ▢ 1 tsp Vanilla Extract ▢ 1 cup Wholewheat Flour ▢ 1 cup Quick Cooking Oats ▢ ¼ tsp Salt ▢ 1 ½ tsp Baking Powder ▢ ¼ tsp Baking Soda ▢ ¼ tsp Cinnamon ▢ ½ cup Chocolate Chips
Trim zucchini ends, keep their skin on, and grate as finely as you can using the thinner grating attachment of your food processor or hand box grater.
Place the shredded zucchinis in a towel, gather the corner of the towel and squeeze as hard as you can to release all the zucchini juice.
In a large mixing bowl, whisk apple sauce, maple syrup, coconut sugar, melted coconut oil, and vanilla extract. Stir in shredded zucchinis. Set aside.
In another bowl, combine flour, quick-cooking oats, baking powder, baking soda, salt, and cinnamon.
Stir the dry ingredients into the liquid ingredients until a sticky, moist batter forms - it should resemble a zucchini bread batter.
Scoop about 2 tablespoons of batter to form one cookie and place it on the prepared cookie sheet.
Bake for 20-25 minutes or until golden brown and crispy on the edges in an oven preheated to 350°F (180°C).
Prep Time: 15 minutes Cook Time: 25 minutes Makes: 18 Cookies Calories: 93 kcal per Cookie