Zucchini Oat Cookie

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/3 cup packed light-brown sugar
1/4 cup egg substitute
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
1 cup quick oats
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats and chocolate chips.
Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.

Serving Size: 1 cookie