Step 1

Place the shredded zucchini or squash on a dish towel and blot to soak up any surface liquid (no need to squeeze/wring)

Step 2

In a medium bowl, whisk the oats, flours, baking soda, and salt

Step 3

Beat the butter and sugar together in a separate bowl until lightened and creamy, about 2 minutes

Step 4

Add the egg and beat another minute

Step 5

Add the vanilla extract and maple syrup and beat another 30 seconds

Step 6

Stir the zucchini or squash into the dry ingredients to evenly distribute, then add to the wet ingredients and beat until combined

Step 7

Fold in the chocolate chips

Step 8

Cover and refrigerate the dough for 2 to 4 hours

Step 9

Preheat oven to 350˚F

Step 10

Line a baking sheet with parchment paper

Step 11

Roll 2 tablespoons of dough into a ball for each cookie, then arrange on the baking sheet 3 inches apart

Step 12

Bake until golden brown and crisp on the edges, about 18 minutes

Step 13

Let cool 5 minutes before removing to a wire rack to cool completely

Step 14

Store in an airtight container at room temperature for 3 to 5 days