Salted Chocolate Chip Zucchini Bread Cookies

Set oven to 350°F and line a cookie sheet with parchment paper. To a bowl add 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water). Let sit until gel-like consistency. To that add 1 medium ripe banana, and mash it into the “egg”. Once well combined, add 1/3 cup cashew butter, 1 Tbsp avocado oil, 3 Tbsp coconut sugar, a splash of vanilla extract, a pinch of baking powder, and 1 pinch of sea salt. Mix until a thick batter forms. Then stir through 1/3 cup almond flour and 3/4 cup oat flour. Finally, stir through 1/2 cup grated zucchini (I pulsed a handful of raw zucchini chunks until fine, then squeezed out the excess water with a paper towel. This took two rounds). Once a thick, sticky batter forms, add chocolate chips of choice. Using a a cookie scoop, drop batter onto the cookie sheet. Bake for 15 minutes, and sprinkle with sea salt before serving!