Preheat your oven to 350°F. Line a baking sheet with parchment paper or greased foil and set aside.

In a medium bowl, mix together the flour, baking powder, cinnamon, and salt.

In a large bowl, combine the melted coconut oil, coconut sugar, maple syrup, flax egg, and vanilla extract.

Gradually add the dry ingredients to the wet mixture, whisking until combined, then switch to a rubber spatula to fold the dough as it becomes sticky.

Fold in the shredded zucchini and then the chocolate chips until evenly distributed.

Spread the dough into a flat layer in the bowl, cover it with foil or a lid, and place it in the freezer for about 25 minutes until it firms up slightly. The dough will remain soft but should be easier to handle.

Using a medium cookie scoop, drop balls of dough onto the prepared baking sheet. Press additional chocolate chips onto the tops of the cookies, then use a fork to flatten them to about 1/3 inch thick.

Bake for 12-16 minutes; my batch took 14 minutes.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack with a heatproof spatula. Let them cool completely for about 15 minutes before enjoying!