In a large bowl, whisk together the oat flour, rolled oats, baking soda, salt and coconut sugar.
To the bowl, add the shredded zucchini, melted coconut oil, egg, vanilla and chocolate chips. Fold together until a dough forms. It might seem dry at first but keep stirring until it appears moist.
Transfer the dough to the refrigerator for 30 minutes. This step is necessary to keep the dough from being too sticky to roll into balls.
Preheat the oven to 350°F then line a baking sheet with parchment paper. Roll the dough into heaping tablespoon sized balls and place on the baking sheet a few inches apart. Bake in the oven for 15-20 mins, or until light golden brown around the edges. Allow to cool before serving.
Store leftover cookies in an airtight container (I like to refrigerate them for maximum freshness) for up to 5 days.