Instructions

• Line a large baking sheet with parchment paper and set aside.
• Prepare the zucchini: coarsely grate zucchini until you have 1/2 cup, then drain and press out excess moisture (for example, squeeze in a clean kitchen towel or between paper towels) until it is not dripping.
• In a large bowl, whisk together 4 tablespoons honey and 3 1/2 tablespoons melted coconut oil until smooth.
• Add the 2 large eggs (beaten) to the honey–oil mixture one at a time, whisking until smooth after each addition.
• Whisk in 1 teaspoon vanilla extract, the drained 1/2 cup grated zucchini, and 2 tablespoons unsweetened applesauce until evenly combined.
• Add at once: 3/4 cup old fashioned oats, 1 1/2 cups instant oats, 1/3 cup chopped walnuts, 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/3 cup mini-chocolate chips (plus extra for sprinkling, optional), and 1/4 teaspoon salt. Gently fold the dry ingredients into the wet ingredients just until evenly combined.
• Cover the bowl and chill the dough in the refrigerator for 1 hour and 30 minutes.
• After chilling, preheat the oven to 325°F. Line your prepared baking sheet if needed and leave it nearby.
• Scoop 3-tablespoon portions of dough (use a 3-tablespoon measuring spoon or cookie scoop) and roll each portion into a ball in your palm. Place the balls on the prepared baking sheet and press each cookie down to about 1/4 inch thick (these cookies do not spread while baking). Leave a little space between cookies.
• Bake at 325°F for 18 minutes.
• If desired, immediately after removing the cookies from the oven, sprinkle a few additional mini-chocolate chips on top of each warm cookie.
• Allow the cookies to cool completely on the baking sheet before serving.