Zucchini Tahini Oat Breakfast Cookies

0 Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
1 Combine the oats and oat flour in a large mixing bowl and toss to combine.
2 Grate the zucchini into the bowl. (I kept the skin on!)
3 Add the dates, banana, tahini, flaxseed meal, almond milk, cinnamon, and vanilla into a food processor or high speed blender (I found it easier in a food processor). Process until smooth, scraping down the sides if needed to recombine.
4 Add the date mixture to the bowl of dry ingredients. Stir well until everything is well incorporated.
5 Drop dough into ~1/4 cup cookies and flatten a little. They do not spread during baking.
6 Bake for 25-30 minutes, until golden brown on the bottom and firm to the touch.
7 Allow cookies to cool for 10 minutes on pan then transfer to a wire rack to cool.
8 You can drizzle some tahini on top when you eat it. 
9 Store leftovers zucchini tahini breakfast cookies in the fridge for up to one week and freeze for long term storage.
10 Enjoy!