Ingredients:

  • 1.5 cups grated zucchini, squeezed dry
  • 1 large egg
  • 0.5 cup almond butter
  • 0.33 cup maple syrup
  • 1 tsp vanilla extract
  • 1.5 cups rolled oats
  • 1 cup oat flour
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.25 tsp sea salt
  • 0.33 cup dark chocolate chips
  • 0.25 cup chopped walnuts

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a clean kitchen towel and twist vigorously over the sink until no more liquid can be extracted and the zucchini forms a dense ball.
  2. In a large mixing bowl, whisk together the egg, almond butter, maple syrup, and vanilla extract until the mixture is completely smooth and emulsified.
  3. Fold in the rolled oats, oat flour, cinnamon, baking soda, and salt. Once a thick dough forms, stir in the squeezed zucchini shreds, chocolate chips, and chopped walnuts until evenly distributed.
  4. Preheat your oven to 350°F (175°C). Use a large cookie scoop to place mounds of dough onto a baking sheet lined with parchment paper. Slightly flatten each mound and bake for 12 minutes until the bottoms are golden brown.