1/2 cup coconut oil (in its solid state)
1/4 to 1/2 cup dry sweetener (depending on how sweet you like it)
1 teaspoon vanilla
1/4 cup apple sauce
2 cups grated zucchini
1/2 cup raisins
1/2 cup sunflower seeds
1 cup oats, ground to a flour
1/2 cup spelt flour
1/4 cup ground flax seed
1/2 cup cocoa powder, sifted
1 teaspoon baking soda
1) Preheat oven to 350 degrees Fahrenheit.
2) Beat the coconut oil and sweetner with a spatula until it is nice and creamy. Beat in the applesauce and vanilla, and then stir in the zucchini, raisins and sunflower seeds. Throw in all of the dry ingredients and mix it all up until all the dry bits are gone. Be careful to not over mix.
3) Drop the batter by spoonfuls onto an ungreased cookie sheet and bake for 10 minutes. Transfer them from the baking sheet on to a wire rack to cool and then ENJOY!
Source of recipe: I found a recipe in the paper for chocolate zucchini cookies, and it sounded good (and I happened to have some zucchinis) so I decided to play with it by veganizing it and making it a healthy snack, rather than a greasy indulgence.