Instructions

• In a medium bowl, combine 1 cup of instant oats, ¾ cup of whole wheat flour (or gluten-free), 1 ½ teaspoons of baking powder, 1 ½ teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of salt. Whisk these dry ingredients together until evenly mixed and set aside.
• In a separate bowl, whisk together 2 tablespoons of melted coconut oil (or unsalted butter), 1 large room-temperature egg, and 1 teaspoon of vanilla extract. Gently stir in ½ cup of pure maple syrup until smooth.
• Add the oat mixture to the wet mixture and stir until just incorporated. Fold in 1 cup of freshly grated zucchini, ensuring it's patted dry.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
• Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
• Scoop rounded mounds of dough (about 2 tablespoons each) onto the baking sheet and gently flatten each to about ⅜ inch thick.
• Bake for 11-14 minutes until the centers are slightly soft.
• Cool on the pan for 10 minutes before transferring to a wire rack to cool completely.