Preheat oven to 350 degrees. Coat a large baking sheet with cooking spray.

Combine the ground flaxseed and water in a small bowl. Briefly stir and set aside.

Place the oats in a food processor and pulse until they're mostly ground.

Shred the zucchini using a box grater or shredding tool. Use your hands to squeeze out excess moisture, then place in the food processor.

Mash the banana, then add to the processor.

Add in the remaining ingredients: flax egg, applesauce, melted coconut oil, baking powder, cinnamon & salt, if using. Process just until the mixture is evenly combined.

Spoon the batter onto the baking sheet, forming about 18 cookies.

Cook for 16-20 minutes, or until the bottoms of the cookies are lightly browned and the cookies are mostly firm.

Allow the cookies to cool slightly on the baking sheet, then transfer them to a cooling rack.

Enjoy! These cookies will stay good in the fridge in a closed container for a week.

Tip: When feeding leftover cookies to baby, I like to break the cookies into pieces and pop it in the microwave for just a few seconds to get them a bit soft and warm.