Ingredients:

  • 1 cup (115g) finely grated zucchini, squeezed dry
  • 1/2 cup (120g) mashed ripe banana
  • 1/4 cup (60ml) melted coconut oil
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (150g) rolled oats
  • 1/2 cup (65g) whole wheat flour
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) salt
  • 3 tbsp (45g) maple syrup
  • 1/2 cup (85g) dark chocolate chips
  • 1/4 cup (30g) chopped walnuts

Instructions:

  1. Grate the zucchini using the fine holes of the grater. Place the shreds into a kitchen towel and twist tightly over the sink to expel as much liquid as possible.
  2. In a large bowl, whisk together the squeezed zucchini, mashed banana, melted coconut oil, egg, and vanilla extract.
  3. In a separate bowl, stir together the rolled oats, whole wheat flour, ground cinnamon, baking soda, and salt.
  4. Fold the dry ingredients into the wet mixture until just combined, then stir in the dark chocolate chips and chopped walnuts.
  5. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, pressing down slightly to flatten each cookie.
  6. Bake at 350°F (175°C) for 12-15 minutes until the edges are mahogany-brown and the centers feel set to the touch.
  7. Allow cookies to cool on the sheet for 30 minutes before serving.