1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to keep things from sticking. It sets the stage for even baking and easy cleanup.

2-Next, in a large bowl, combine 1 cup grated zucchini and 1/2 cup unsweetened applesauce, mixing them well to blend the flavors.

3-Move on to adding the sweeteners and flavors: Add 1/4 cup brown sugar, 1/4 cup vegetable oil, and 1/2 tsp vanilla extract to the wet mix, stirring until everything is fully incorporated. In another bowl, whisk together 1 1/2 cups rolled oats, 1/2 cup whole wheat flour, 1 tsp baking soda, and 1 tsp cinnamon to prepare the dry ingredients.

4-Now, gradually mix the dry ingredients into the wet ones, stirring just until combined to keep the cookies tender.

5-If you’re adapting for vegan options, add 1 tbsp flaxseed meal mixed with 3 tbsp water at this point. Scoop out tablespoon-sized portions onto your baking sheet, spacing them 2 inches apart. Bake for 12-15 minutes until the edges are golden, and remember to adjust for gluten-free flour if needed. Let them cool on the sheet for 5 minutes before moving to a rack, then enjoy your fresh-baked goodies.