Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

In a large bowl, mix together oats, flour, quinoa seeds or chia seeds, baking soda, salt, cinnamon, nutmeg, walnuts, and apples.

In a medium sized bowl, mix together coconut oil, honey, and vanilla. Whisk in eggs.

Slowly fold in wet ingredients to the dry. Add in zucchini. Continue to mix with a large spoon, until dry ingredients are completely mixed in (no flour pockets). Dough should be thick and sticky.

Using a 2-inch diameter ice cream scoop or large spoon (about 2 tbsp of dough), scoop onto a cookie sheet about 1 inch apart. Gently press to slightly flatten each cookie.

Bake for 12-14 mins , or until cookies are firm to the touch and golden brown. Remove from the oven and let sit on baking sheet for another 5 minutes.

Cookies can be stored in an air tight container at room temperature for up to 4 days, or freeze for later use.