Add the maple syrup, gluten free oats and sunflower seeds to the food process and process on high for about 30 seconds until combined.
Scrape down the sides of the food processor and turn on high. Add the banana and process until incorporated
Stop the food process or and add 2 scoops of protein powder. Process on high until incorporated, about 1 minute.
Carefully remove the blade, and scrape out the dough into a separate bowl.
Add the shredding attachment to the food processor and finely shred 2 small zucchini (or one large) in the food processor.
Take the shredded zucchini to the sink and squeeze out as much of the water from the zucchini as you can. You will probably want to do 2-3 batch of this so you don't lose any in the sink!
Once you have removed as much excess water as you can, add the blade back to the food processor. Add the now much dryer zucchini and the batter back to the food processor.
Process on high until fully incorporated, about 1 minute.
Add the cinnamon, vanilla and baking powder, Process on high 30 seconds to incorporate.
Add the chocolate chips and process only about 5-10 seconds to distribute.
Add parchment paper to a cookie sheet. Spray with non-stick just to make sure cookies don't stick. Using a tablespoon, divide the batter. These cookies don't spread much so you don't have to worry about them spreading.
Bake at 375F for 15 minutes. Allow to cool before enjoying